|
|
|
|
Rasam
|
| |
|
| |
Rasam, (; ; ;; Tulu:Resa) is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables.
It is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice.
Discussion
Ask a question about 'Rasam' Start a new discussion about 'Rasam' Answer questions from other users |
Encyclopedia
Rasam, (; ; ;; Tulu:Resa) is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables.
It is eaten with rice or alone, as a soup. In a traditional 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 more fluid.
History
Chaaru, in Telugu language, means "essence," and, by extension, "juice" or "soup". Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in Tamil Nadu, Andhra Pradesh, Kerala, and South India in general. It is also referred to as Chattamudu by Iyengars.
Sourashtras, an immigrant community living in Madurai from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind).
It is known as Saaru in Kannada and Chaaru in Telugu. Incidentally, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.
Types
There are different kinds of rasam, varying by ingredient:
- Tomato rasam, Lemon Rasam, Meriyala/Milagu (Pepper) rasam, Neem leaf rasam, Ginger rasam, Garlic Rasam, Pineapple Rasam etc.
Regional varieties
- Bassaaru- deriving its name from "basida saaru" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
- 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.
- Majjiga Saaru - soup made with seasoned buttermilk.
- Ulava Saaru - Horse gram soup.
- Kattu saaru - kattu refers to the water drained from the cooked dal.
- Kandathippili rasam
- 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.
- 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.
- Vankaaya Saaru - eggplant & tamarind juice.
Saaru in Karnataka
Saaru in Karnatkca is different from rasam in Tamil Nadu, and chaaru in Andhra Pradesh. It has more protein, a 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.
For Tomato saaru recipe visit http://mitholimdo.wordpress.com/category/recipe-by-name/tomato-tamarind-rasam/
See also
|
| |
|
|
.jpg)