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Rasam (Tamil: rassam; Telugu: Chaaru; Kannada: Saaru) is a South Indian soup. It is prepared mainly with the juices of tamarind or 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 is followed by 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.

Contents 1 History and origins 2 Recipe 2.1 Kerala style 2.2 Karnataka style 3 Saaru in Karnataka 4 Types 5 External links

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 by its Tamil name 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
• Garlic 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.

Ingredients

tuar dal - 1/4 cup masoor dal - 1/4 cup tomatoes - 1 16 oz.can or 4 large tomatoes tamarind extract - 1/2 teaspoon black pepper powder - 1/2 teaspoon cumin seeds (Geerakam) - 1/2 teaspoon (optional) whole red pepper (dry red chili) - 2 or 3 chili powder - 1/2 teaspoon turmeric powder - 1/2 teaspoon hing powder - 1/2 teaspoon

methi seeds (Uhuluva) - 1/2 teaspoon garlic cloves - 3 cumin (Geerakam)seeds - 1 teaspoon mustard seeds - 1/2 teaspoon coriander and curry leaves - a bunch salt to taste

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.

Ingredients

togari bele - 1/4 cup tomatoes - 1 16 oz.can or 4 large tomatoes OR tamarind extract - 2 tablespoon cumin seeds (Jeerige) - 1/2 teaspoon (optional) chili powder - 1/2 teaspoon turmeric powder - 1/2 teaspoon hing powder - 1/2 teaspoon

grated coconut - 1 tablespoon mustard seeds - 1/2 teaspoon coriander seed powder - 1/2 teaspoon curry leaves - a bunch salt to taste

Preparation

• Pressure cook the togari bele well with sufficient water.
• If using tomatoes for sourness, boil them first. Else, add the cooked togari bele, salt, chili powder, turmeric powder and tamarind extract.
• Simmer for a few minutes
• Blend the grated coconut with coriander seed powder (and any other spice as required)
• Add hing powder.
• Simmer for a few minutes (so that the coconut is cooked properly)
• Heat a little oil in a fry pan and pop the mustard seeds and optionally cumin seeds.
• Add curry leaves after removing the heat source and add to the Saaru.
• Garnish with coriander leaves.

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 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 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.

• 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 - With tamarind extract as main ingredient and without lentils.
• Hesaru Kaalu Saaru - Green gram soup.
• Pappu Chaaru - Common variant made with pulses and tomato stock.
• Baellae Saaru - Most common variety 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 - 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.

http://potluck.meesai.com Rasam recipe

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