Rasam (dish)

Rasam

Alternative names	Saaru, saathamudhu, chaaru, chaatambde
Place of origin	South India
Region or state	Tamil Nadu, Andhra Pradesh, Karnataka, Kerala, Maharashtra, Telangana, Odisha
Serving temperature	Hot
Main ingredients	kokum, kadam, jaggery, tamarind, tomato, lentil
Media: Rasam

Rasam (Tamil- ரசம்) is a spicy South Indian soup-like dish. It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.

An Anglo-Indian variety of rasam is the soup-like dish mulligatawny whose name is derived from the Tamil word mulagu thani.

Origin

Rasam with various garnishes

Rasam in and Tamil, Tili sāru in Kannada (Kannada script: ತಿಳಿ ಸಾರು), or chāru(చారు) in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soupy dish prepared with a sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish.

Ingredients

Rasam is prepared mainly with a tart base such as kokum, malabar tamarind (kudam puli), tamarind, vate huli (vate huli powder), ambula or amchur (dried green mango) stock depending on the region. A dal or lentil stock (for rasam, the typical dal used is split yellow pigeon peas or mung beans) is optional but is used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, tomato, lemon, mustard seeds, chilli powder, curry leaves, garlic, shallots and coriander leaves may be used as flavoring ingredients and garnish in South India.

Types

Rasam

Different kinds of rasam are listed below with their main ingredients.

• Baellae sāru – pigeon pea lentil
• Bassāru/kattu sāru – boiled vegetables/greens/lentils
• Beetroot rasam
• Black pepper sāru – Black pepper (Karimenasu in Kannada)
• Elumichai rasam – lemon juice
• Hesaru kālu sāru – green gram
• Huruli sāru - made from Horsegram (Kudu in Tulu)
• Inji rasam – ginger
• Jīraga rasam – cumin
• Kandathippili rasam – greens
• Kattu sāru – Togari bele and Byadgi chillies
• Kaḍalai rasam – black chickpeas
• Kattina sāru – jaggery
• Koẕi rasam – chicken
• Mudakathān rasam – balloon vine
• Māngā rasam – raw or semi-ripe mango
• Murungai pū rasam – drumstick flower
• Miḷagu rasam (mulligatawny) – black pepper
• Mysore rasam – fried lentils
• Nellikkāi rasam – Indian gooseberry
• Panasa tona charu - jackfruit (ripe)
• Puḷi rasam – kokum or tamarind extract
• Paruppu rasam / pappu sāru – pulses and tomato stock
• Pūndu rasam – garlic
• Tili sāru – sieving water from plain rice
• Thakkāḷi rasam – tomato puree
• Vēpam pū rasam – neem flower
• Venkāya rasam – Eggplant

See also

• List of soups