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(Tamil: ரசம்,Rasam; Kannada: Saaru; Telugu: Chaaru) is a South Indian soup. It is prepared mainly with the juices of tamarind or tomato with pepper and other spices. Lentils are added frequently and other vegetables optionally. It is eaten mixed with rice, or drunk by itself. In a formal meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much thinner. Rasam contains many spices which are considered beneficial to health.
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History and origins
Rasam, in the Tamil language, means "essence," and, by extension, "juice" or "soup." In former times, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in Tamil Nadu, Andhra Pradesh and South India in general. It is also referred to as Chathumadhu by Iyengars.
Sourashtras, an immigrant community living in Madurai from the 16th century CE, still refer to it as Pulichaar (Puli = Tamarind + Chaar) (Puli or Pulipu means tart (tamarind)).
The same dish in commonly known as Saaru in Kannada and Chaaru in Telugu. With hoteliers and restaurateurs expanding their joints in South India in the mid-twentieth century, it was popularised and came to be known by its Tamil name as Rasam.
Interestingly, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.
There are different kinds of rasam depending on the ingredients:
- Tomato rasam
- Pineapple rasam
- Meriyala/Milagu (Pepper) rasam
- Jeera rasam
- Kandathippili rasam
- Neem leaf rasam
- Lime rasam
- Ginger rasam
- Garlic Rasam
and many more.
Today, rasam is prepared on a daily basis in most South Indian households around the world. Every rasam in every household is unique (even when the same ingredients are used), holding the distinct character and imprint of its cook.
Karnataka style
Ingredients
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Preparation
- Pressure cook the togari bele well with sufficient water.
- If using tomatoes for sourness, boil them first. Else, add the cooked togari bele, salt, chili powder, turmeric powder and tamarind extract.
- Simmer for a few minutes
- Blend the grated coconut with coriander seed powder (and any other spice as required)
- Add hing powder.
- Simmer for a few minutes (so that the coconut is cooked properly)
- Heat a little oil in a fry pan and pop the mustard seeds and optionally cumin seeds.
- Add curry leaves after removing the heat source and add to the Saaru.
- Garnish with coriander leaves.
Saaru in Karnataka
Saaru that is enjoyed as a main dish in many regions of Karnataka is different from rasam in Tamil Nadu, and chaaru in Andhra Pradesh. It has more protein, thicker consistency, and more varied ingredients. Typically lentils are set to boil along with a teaspoon of oil. Lentils are cooked with a curry powder known in Karnataka as Saarina Pudi (saaru powder), along with salt, sugar, lemon juice, curry leaves, fried mustard seeds and a pinch of asafoetida powder. The curry leaves are added towards the end. Optionally, chopped coriander leaves and grated coconut are also added.
Types
- Milagu Saaru - Known in the West the Mulligatawny soup (milagu = pepper, tanneer = water).
- Koli Saaru - A Chettinad speciality made with chicken broth.
- Tomato Saaru - With tomato puree as main ingredient.
- Tamarind Saaru - With tamarind extract as main ingredient and without lentils.
- Hesaru Kaalu Saaru - Green gram soup.
- Pappu Saaru - Common variant made with pulses and tomato stock.
- Baellae Saaru - Most common variety with toor dal, coconut & tamarind juice.
- Vankaaya Saaru - Eggplant & tamarind juice.
- Majjiga Saaru - Soup made with seasoned buttermilk.
- Ulava Saaru - Horse gram soup.
- Kattu saaru - Kattu refers to the water drained from the cooked dal.
- Kattina saaru - a semi-sweet rasam using jaggery.
- Jeerige saaru - made with jeera, cumin.
- Lemon rasam - a sour soup made with lemon juice.
- HuraLi saaru - another healthy rasam made with horse-gram.
- Mysore Rasam - A fragrant soup made with fried grams/dals.
- Bassaaru - Deriving its name from "basida saaru" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
- Kundapura koli saaru - Made with chicken.
- Kottambari jeerige Saaru - made with coriander and cumin seeds.
- Kadale Saaru - Soaked black chickpeas, coconut and ginger.
- Alasundae Saaru - Black eyed peas and potato, coconut and ginger.
External links
- http://potluck.meesai.com Rasam recipe
- Kerala Style Rasam
- Simple Rasam
- Andhra Style Rasam
- Spicy tomato, Tamil style
- Rasam Video Recipe
See also
