Rasam is also popularly called as Charu in Andhra Pradesh and Saaru in Karnataka. It is a byproduct 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 differs from sambar as it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid.
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 .
Rasam is a main part of the meal in south Indian homes 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. This flavored dish is a very delicious combination with white rice, papad and pickle.
Rasam is very light, tasty, spicy, sometimes only sour or sometimes sweet and sour too! 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. There are various methods of preparing the rasam and can also add your own innovative ideas to create a new flavor and taste. There are lot of variations of rasam. Some of them are, Lemon rasam, Pepper rasam, Mysore rasam, Brinjal rasam, Pineapple rasam, Raw rasam, Chicken rasam, Mutton rasam, Tomato rasam and many more…
When you prepare this famous South Indian mouth- watering ‘Rasam’, your home will be filled with a tempting and wonderful aroma!!