Rasam

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For the film, see Rasam (film).
Rasam
Rasam.JPG
Alternative names

Saaru
Chaaru

Chaatambde
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

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 is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.

History[edit]

In Tamil, rasam (ரசம்) means "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". Rasa in Sanskrit means "taste" and "juice"

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.

Types[edit]

Different kinds of rasam are listed below with its main ingredients:

  • 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 - toor dal
  • Kattina Saaru - jaggery
  • Kollu Rasam, Hurali saaru or Ulava Saaru - horse gram
  • Mysore Rasam - fried grams/dals[5]

See also[edit]

References[edit]