Rasam is usually made from tomatoes and spices like pepper powder etc. The flavor of rasam is spicy, sour and yummy. Rasam can be made with Rasam powder which includes approximately a similar spice as Sambhar powder, slightly extra coriander powder. Rasam goes perfectly with rice or you may even drink just like a soup if you find yourself suffering from cold. Rasam can also be well-known as thakkali rasam, chaaru, saaru and kabir. It is the certain recipe in Kerala.
Rasam can be made without having dal, or with a little bit of dal - 1 Tsp. into a 1 / 2 cup. Usually, toor dal is used and contains this is similar to Sambar. It's a thin, spicy soup generally made with the addition of tomatoes. It hardly ever contains other vegetables. The best style is made from just water and spices.
There are several varieties of Rasam. Of those, some are made to be used when having a fever and/ or even a cold while others are offered with a regular meal or festive meals known as “Sadhyas”. While in the plan for being offered in a festive meal, a Rasam is offered with rice and papads following the sambhar and rice prior to the payasam (kheer).
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
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,
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.
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 in fact is very good for the health. Among the Anglo-Indians
, this dish is known as “Pepper Water”.
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,
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 flavored soup like the 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 a very good remedy to clear flatulence.
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.