Rasam
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| Alternative names |
Saaru |
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| Place of origin | India |
| Region or state | South India |
| Serving temperature | Hot or cold |
| Main ingredients | Lentils, tomatoes, water, tamarind pulp |
 Cookbook: Rasam  Media: Rasam |
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Rasam, chaaru, saaru or kabir is a South Indian soup,[1] traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.[2] Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially.[3][4]
It is eaten with rice or separately as a spicy soup. In a traditional meal, it can be part of a course which includes sambar rice and curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
Contents
History[edit]
In Tamil, rasam (ரசம்) means "taste" and "juice". It can refer to any juice, but rasam commonly refers to soup prepared with tamarind or tomato juice with added spices and garnish. Saaru in Kannada or chaaru in Telugu means "essence" and, by extension, "juice" or "soup".
Ingredients[edit]
Rasam is prepared mainly with tamarind or tomato as the base along with cumin, black pepper and dry chilli powder as flavoring ingredients. All of these ingredients are abundant in South India.
One of the two international soup namely, Mulligatwany Soup (Milagu: Pepper in Tamil, Thanni: water in Tamil, மிளகுத்தண்ணி) is actually based out of Rasam. Mulligatwany soup is actually served with Rice as accompaniment following the Rasam tradition.
Types[edit]
Different kinds of rasam are listed below with its main ingredients in the Tamil language:
- Koli Saaru - chicken
- Kadalai Saaru - black chickpeas
- Venkaaya Saaru - onion
- Kattu saaru - lentils and Byadgi chillies
- Tili saaru - sieving water from plain rice
- Thakkaali Rasam - tomato puree
- Poondu Rasam - garlic
- Inji Rasam - ginger
- Mudakathaan Rasam - balloon vine
- Maangaa Rasam - Raw mango/ Semi ripe Mango Rasam
- Elumichai Rasam - lemon juice
- Nellikkai Rasam - Indian gooseberry
- Murungai Poo Rasam - drumstick flower
- Vepam Poo Rasam - neem flower
- Kandathippili rasam - greens
- Bassaaru/Kattu saaru - boiled vegetables/greens/lentils
- Milagu Rasam (Mulligatawny) - black pepper
- Jeeraga Rasam - cumin
- Pineapple Rasam/Beetroot Rasam - respective fruits/beet
- Puli Rasam - tamarind extract
- Hesaru Kaalu Saaru - Green gram
- Parupu Rasam / Pappu Saaru - pulses and tomato stock
- Baellae Saaru - pigeon pea lentil
- Kattina Saaru - jaggery
- Kollu Rasam, Hurali saaru, Kudu Saaru, or Ulava Saaru - horse gram
- Mysore Rasam - fried grams/lentils[5]
See also[edit]
References[edit]
- ^ "Rasam - Recipes, Food & Drink - The Independent". Archived from the original on 2009-11-02. Retrieved 4 April 2014.
- ^ "Metro Plus Chennai / Food : Raise a toast to Rasam". Hindu.com. Retrieved 18 January 2014.
- ^ "NRN-funded startup to retail rasam, sattu in packs". The Times Of India. Retrieved 25 December 2014.
- ^ "Chilled Rasam". http://amazon.in/paperboat. External link in
|publisher=(help) - ^ "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.
