Rasam is a traditional dish from the south India and is more like a soup. Rasamis 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 Sambarand 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.
It is said that in South India one of the Southern Indian Maharaja threw a grand party where they had prepared the sambar and this was completely consumed at the end of the party and nothing was left for the kitchen staff to eat after the party was over. At that time one chef through his innovative ideas picked up all the left over ingredients of the sambar like the tamarind juice, vegetables, and spices mixed everything and created a dish which was called the rasam. 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 healthbenefits 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 rasamfor 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 tomatoesand tamarind juice. The taste of the rasam depends on the fresh tomatoes that are used in this dish.
This flavored soup like dish is a very delicious combination with white rice, papad and pickle. Normally in South Indian wedding ceremonies, the rasam is served towards the end after serving the sambar. Rasam has very good digestive values and is very good remedy to clear flatulence.
Rasam is a very simple and easy dish to prepare. To prepare the Rasam, firstly pour water in a vessel and put it on the stove. Add all the spices, salt, vegetables and bring to boil. Make a good tadka with the right ingredients and add it to the rasam and simmer for few minutes. The rasam is ready. Watch the making of the basic rasam and can also add your own innovative ideas to create a new flavor and taste. This recipe should really be an eye opener and you would surely enjoy making the rasam.
The tamarind in the rasam has good nutritional value and healthbenefits. The tamarindpromotes a healthy heart by lowering cholesterol, good source of antioxidants that fight against cancer, helps to digest food, used to treat bile disorders. Black pepper also helps prevent the formation of intestinal gas, promotes urination, and promotes sweating.
It is full of manganese, and it also has a good amount of iron and dietary fiber, as well. The garlicused in the rasam is good for digestion problems. It has properties as an anti-bacterial, anti-viral, anti-fungal and also acts as a blood purifier. This condiment is often paired with onion, tomato or ginger. The pungent, spicy flavour of the garlic mellows and sweetens with cooking! Here is the recipe for the famous South Indian mouth- watering ‘Rasam’. At the last stage, as you temper/season this dish, your home will be filled with a tempting and wonderful aroma.