Rasam (dish)

Source: Wikipedia, the free encyclopedia.

Rasam
kokum, kadam, jaggery, tamarind, tomato, lentil

Rasam is a spicy

South Indian soup-like dish.[1] It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.[2]

An Anglo-Indian variety of rasam is the soup-like dish mulligatawny whose name is derived from the Tamil word mulagu thani.[3]

Origin

Rasam with various garnishes

Rasam in

kokum or tamarind, along with tomato and lentil
, added spices and garnish.

Ingredients

Rasam is prepared mainly with a tart base such as

shallots and coriander leaves may be used as flavoring ingredients and garnish in South India
.

Types

Rasam

Different kinds of rasam are listed below with their main ingredients.

See also

References

  1. ^ "Rasam - Recipes, Food & Drink - The Independent". Archived from the original on 2 November 2009. Retrieved 4 April 2014.
  2. ^ "NRN-funded startup to retail rasam, sattu in packs". The Times Of India. Retrieved 25 December 2014.
  3. ^ "Mulligatawny soup, meatball curry and more: The hybrid culinary inventions of Anglo-Indians". The New Indian Express. Retrieved 1 November 2023.
  4. ^ "Tovve,Kattu Saaru,Dal recipe". Udupi-recipes. Retrieved 9 January 2020.
  5. ^ "Horsegram Rasam,Huruli Saaru,Kudu Saaru recipe". Udupi-recipes. Retrieved 9 January 2020.
  6. ^ "Nursing Mother Foods-black-pepper rasam recipe". Udupi-recipes. Retrieved 9 January 2020.
  7. ^ "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.