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Rasam
Alternative namesSaaru, Saathamudhu, Chaaru, chaatambde
Place of originIndia
Region or stateAndhra Pradesh, Karnataka, Kerala, Odisha, Tamil Nadu, Telangana
Serving temperatureHot or cold
Main ingredientskokum, kadam, jaggery, tamarind, tomato, lentil
Rasam with various garnishes
Rasam with various garnishes

Rasam (audio speaker iconpronunciation ) is a clear and spicy South Indian soup.[1] It is eaten with rice or consumed as a soup. In a traditional South Indian meal, it can be part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.[2]

Origin

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

The Malayalam word രസം (rasam) and the corresponding word in Tamil (ரசம், transliterated: rasam) were borrowed from Sanskrit रस (transliterated: rása); literally, sap, juice, or essence. The Sanskrit word also yielded the English word rasa, in the aesthetic sense.

Ingredients

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

Types

Rasam
Rasam

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

See also

References

  1. ^ "Rasam - Recipes, Food & Drink - The Independent". Archived from the original on 2 November 2009. Retrieved 4 April 2014.
  2. ^ "NRN-funded startup to retail rasam, sattu in packs". The Times Of India. Retrieved 25 December 2014.
  3. ^ "Tovve,Kattu Saaru,Dal recipe". Udupi-recipes. Retrieved 9 January 2020.
  4. ^ "Horsegram Rasam,Huruli Saaru,Kudu Saaru recipe". Udupi-recipes. Retrieved 9 January 2020.
  5. ^ "Nursing Mother Foods-black-pepper rasam recipe". Udupi-recipes. Retrieved 9 January 2020.
  6. ^ "Mysore Rasam Recipe, Mysore Soup, Mysore Charu, Yogari Bele Saaru, Mysore Sathamudhu, Mysore Dal Tamarind Curry, Mysore Saru, Mysore Chaaru, Mysore Lentil Soup". Rasam.co.in. Retrieved 18 January 2014.