Rasam is a spicy, tangy South Indian soup or stew made with tomatoes, tamarind, and rasam powder, a spice mix. It’s a staple in most South Indian households, and it’s usually served with steamed rice. In less than 20 minutes, you can make it using my simple recipe.
Rasam and Its History :
In different parts of South India, Rasam is known by different names, such as Charu (in Telugu), Saaru (in Kannada), and Rasam (in Tamil). “Rasa” means “juice” in Sanskrit, which may explain the origin of the word “rasam,” which is made from tamarind and tomato juice extracts. Rasam is traditionally made with tamarind pulp and black pepper, both of which are abundant and native to South India. The origin of rasam, according to some historical sources, is in Madurai and dates back to the 16th century, when the land was ruled by the Saurashtra rulers.
The rasam in Tamil Nadu differs from the saaru in Karnataka and the chaaru in Andhra Pradesh in terms of taste, texture, and flavour. Rasam is a light broth made with tamarind and tomato pulp and spices from Tamil cuisine. Saaru or chaaru is a thicker lentil dish made with Saarina Pudi or saaru powder and other seasonings. Thakkali Rasam, Inji Rasam, Kattu Saaru, Mysore Rasam, Milagu Rasam/Saaru, Jeerige Saaru, Paruppu Rasam, and others are some of the different types of rasam/saaru/chaaru. The name of this tasty broth is determined by the permutation and combination of spices used as seasoning agents.
Tomato Rasam Required Ingredients :
- Toor Dal
- 2 teaspoons of refined cooking oil
- turmeric powder
- 1 teaspoon tamarind juice
- BON Rasam Powder
- 2 chopped tomatoes
- 2 red chilli
- Coriander leaves
- Curry leaves
- Cook 50 gm of toor dal in 1 liter of water with 2 teaspoon of refined oil and pinch of turmeric powder
- Mash the cooked dal and keep it aside.
- Boil 4 – 5 teaspoon of BON Rasam Powder with tamarind juice and salt to taste.
- Add 2 roughly chopped tomatoes and cook.
- Now add the cooked dal and water if needed and boil for about 10 minutes on low flame.
- Season with mustard, one long red chilli and curry leaves.
- At last garnish with coriander leaves and serve with rice.