This article needs additional citations for verification. (February 2015) (Learn how and when to remove this template message)
|Alternative names||Saaru, chaaru, chaatambde|
|Place of origin||India|
|Region or state||South India|
|Serving temperature||Hot or cold|
|Main ingredients||kokum, kadam, jaggery, tamarind, tomato, lentil|
Rasam (pronunciation (help·info)), chaaru, saaru or kabir is a South Indian dish (eaten with other dishes or by itself), traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, black pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially.
It is eaten with rice or separately as a spicy soup. In a traditional meal, it can be part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
Rasam means "juice". It can refer to any juice, but in South Indian households rasam commonly refers to soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. Saaru in Kannada or chaaru in Telugu means "essence" and, by extension, "juice" or "soup".
Rasam is prepared mainly with kokum, kadampuli/kachampuli (malabar tamrind) or tamarind stock depending on the region, along with tomato stock, lentils are optional but are used in several rasams recipes, jaggery, garlic, cumin, black pepper, chilli powder, turmeric, curry leaves, coriander as flavoring ingredients and garnish. All of these ingredients from basic method of making rasam all over South India.
Different kinds of rasam are listed below with its main ingredients in the Tamil language:
- Koli rasam – chicken
- Kadalai rasam – black chickpeas
- Venkaaya rasam – 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 or semi-ripe mango
- 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
- Beetroot rasam
- Puli rasam – kokum or tamarind extract
- Hesaru kaalu saaru – green gram
- Parupu rasam / pappu saaru – pulses and tomato stock
- Baellae saaru – pigeon pea lentil
- Kattina saaru – jaggery
- Kollu rasam, hurali saaru, kudu saaru, or ulava saaru – horse gram
- Mysore rasam – fried lentils
- "Rasam - Recipes, Food & Drink - The Independent". Archived from the original on 2 November 2009. Retrieved 4 April 2014.
- "Metro Plus Chennai / Food : Raise a toast to Rasam". Hindu.com. Retrieved 18 January 2014.
- "NRN-funded startup to retail rasam, sattu in packs". The Times Of India. Retrieved 25 December 2014.
- "Mysore Rasam Recipe, Mysore Soup, Mysore Charu, Yogari Bele Saaru, Mysore Sathamudhu, Mysore Dal Tamarind Curry, Mysore Saru, Mysore Chaaru, Mysore Lentil Soup". Rasam.co.in. Retrieved 18 January 2014.