September 26, 2007
Rasam is a traditional dish from the south India and is more like a soup. Rasam is prepared from the pulp of tamarind, tomatoes, pepper and other spices. To this even lentil stock is also added to give a nice flavor and make it nutritious. Rasam is actually a by product that evoked from the Sambar and a very popular and common dish that is prepared on a daily basis in every kitchen in south Indian homes. Rasam is also popularly called as Charu in Andhra Pradesh and Saaru in Karnataka.
The rasam can be just eaten with plain hot rice or can also be taken as a soup. Rasam differs from sambar as it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid. Rasam is also otherwise known as “Indian clarified herbal consommé”. Every South Indian home relish and enjoy the dish. Rasam is a main part of the meal and a perfect rasam is prepared with the main flavors which include the garlic, fresh pepper corns, curry leaves and hing that enhances the taste of the rasam.. The rasam is never said no whether lunch or dinner and also has enormous health benefits in the dish. It is best to drink rasam when someone is down with cold or fever, as it includes freshly ground peppercorn, which infact is very good for the health. Among the Anglo-Indians this dish is known as “Pepper Water”.
Rasam is very light, tasty, spicy, sometimes only sour or sometimes sweet and sour too! There are various methods of preparing the rasam for example if you use lemon juice in the rasam then that would be called as lemon rasam. Other popular names are the pineapple rasam, garlic rasam, ginger rasam, etc. This dish is made with a variety of ingredients and has various methods of preparation in each home. However, the standard and important ingredients in this dish are tomatoes and tamarind juice. The taste of the rasam depends on the fresh tomatoes that are used in this dish. This flavoured soup like dish is a very delicious combination with white rice, papad and pickle.
Watch the making of different variants of rasam and can also add your own innovative ideas to create a new flavour and taste. These rasam recipes should really be an eye opener and inspire you all in making these explicit and delectable rasam dishes.
Below are some of the most lip smacking, appetizing rasam recipes with diverse flavour abilities. Do indulge yourself in making these easy to prepare to leave an everlasting impression on your taste buds.
Rasam is a spicy and tasty thin, light soup prepared in south Indian style and usually served with steamed rice.
Lemon rasam is one of the most liked rasam varieties in our home made with Dhal water and Lime juice for the sour taste garnished with freshly chopped coriander leaves.
Pepper rasam or Milagu rasam is one of the most liked rasam varieties in our home made with Dhal water and freshly crushed pepper corns for that zest garnished with freshly chopped coriander leaves.
Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar. There are many versions of rasam, some are made with lentil and some are made without using any lentil, taste almost like a spicy tomato or vegetable broth.
Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals added to the pulp extracted from tamarind that is the base of Rasam and gives a tangy taste. This is a different variation from the normal rasam cooked daily. The dal water added to the rasam helps in balancing the sourness or the spiciness of the soup. Brinjal rasam is highly aromatic and flavourful that emanates from the fresh roasted and ground Indian spices added to it.
Pineapple Rasam is an exquisite variation of rasam. Combined with a medley of amazing flavours consisting of coriander stems, green chillies, ginger, pineapple pieces, tomato, rasam pd, jaggery, pineapple juice, coconut milk, tur dal water nicely cooked together and seasonings tempered in ghee. The pineapple and coconut milk adds distinct flavour and taste to the rasam.
Raw Rasam – Patchi Pulusu
Patchi pulusu or raw rasam is an amazing blend of all three tastes like tanginess from the tamarind, spiciness from dry red chillies and sweetness and crispness from the raw onions.uncooked rasam.
Tomato Saar – Tomato Soup Maharashtra
Tomato soup from Maharashtra called as tomato saar. This saar is very famous in Maharashtra. It is little variation to the tomato soup. It reminds of Tomato Rasam. I usually make it as a alternative to Dal. Most of the Maharashtrian weddings or similar functions, tomato saar is served with Pulav or Masale bhat. It is very comforting to drink a bowl of tomato saar in winter.
Chicken Rasam or Kozhi rasam is a popular south Indian - chicken soup made with chicken stock flavoured with garlic, pepper and cumin seeds.
Mutton Bones Rasam
Mutton bones rasam is a luscious, flavourful, tangy and spicy soup made of tender mutton bones and fat cooked with punchy aromatic spices that every sip you take will tickle your taste buds. Every tit-bit of the fatty mutton piece when eaten would burst out with flavourful juices and dribble you asking for more. This dish goes well with cooked naan or rice.
Salsa Soup Raw Rasam
Raw Rasam - This is a traditional Andhra recipe .This is basically a raw sweet and sour soup that can be prepared very easily which can be served with hot rice, mudda pappu along with papads.
Indian Soup Mulligatawny
This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny is chicken-vegetable soup flavoured with Indian spices. The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavour.
Tomato Shorba Indian Tomato Soup
Most of the Rasam(s) are excellent and delectable appetizers that can also be had on its own or with rice. Do try these recipes to enjoy its taste and flavours. To try more recipes that you like, click on www.vahrehvah.com
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