Rasam
From Wikipedia, the free encyclopedia
Rasam (Tamil: rassam; Telugu: Chaaru; Kannada: Saaru) is a South Indian soup. It is prepared mainly with the juices of tamarind and 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 in turn 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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[edit] History and origins
Chaaru, in the Telugu 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.
Iyengars, a community living in Tamil Nadu from the 7th century CE or earlier, call it Chaathamudhu (Chaaru + Amudhu, the Tamil form of Amrita, ambrosia).
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 as Rasam.
There are different kinds of rasam depending on the ingredients:
- Tomato rasam
- Pineapple rasam
- Meriyala (Pepper) rasam
- Jeera rasam
- Kandathippili rasam
- Neem leaf rasam
- Lime rasam
- Ginger 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.
[edit] Recipe
[edit] Method 1
[edit] Kerala style
Ingredients
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Preparation
- Cook the dal well with sufficient water.
- Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract.
- Crush the cumin and garlic and add to the rasam with the black pepper.
- Simmer for a few minutes and add the hing powder.
- Heat a little oil in a fry pan and pop the mustard seeds.
- Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam.
- Garnish with coriander leaves.
Rasam (Ràsām) is also a Persian name, meaning something or someone that glows. Not to be confused with Rassam (Ràssām), which is Arabic for someone who draws, like a painter.
Rasam has been known to also cure the common cold. Many Indian Households prepare rasam when anyone is down with the flu bug
[edit] 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 flavour, 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 Kannada 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.
[edit] Types
- Milagu Saaru - known in the West the Mulligatawny soup (milagu = pepper, tanneer = water).
- Kozhi Chaaru - A Chettinad speciality made with chicken broth.
- Tomato Saaru - with tomato puree as main ingredient.
- Tamarind Saaru - The most common version made with tamarind juice.
- Hesaru Kaalu Saaru - Green gram soup.
- Pappu Chaaru - Common variant made with pulses and tomato stock.
- Baellae Saaru - With toor dal, coconut & tamarind juice.
- Vankaaya Chaaru - Eggplant & tamarind juice.
- Majjiga Chaaru - Soup made with seasoned buttermilk.
- Ulava Chaaru - 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.
- Bus Saaru - Deriving its name from "busodu" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
- Kundapura koli saaru - a spicy regional variant.
- Kottambari jeerige Saaru - made with coriander and cumin seeds.
- Kadale Saaru - Soaked black chickpeas, coconut and ginger.
- Alasundae Saaru - Black eyed beans and potato, coconut and ginger.
