Rasam is also an Iranian male name.

Rasam

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. Image File history File linksMetadata Download high resolution version (1632x1224, 175 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Rasam Metadata This file contains additional information, probably added from the digital camera or scanner used... Image File history File linksMetadata Download high resolution version (1632x1224, 175 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Rasam Metadata This file contains additional information, probably added from the digital camera or scanner used... Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ... Telugu (తెలుగు) is a Dravidian language primarily spoken in the Indian state of Andhra Pradesh, where it is the official language. ... Kannada (ಕನ್ನಡ ) is one of the major Dravidian languages of southern India and one of the oldest languages in India. ... South India is a linguistic-cultural region of India that comprises the four Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the Union Territory of Pondicherry, whose inhabitants are collectively referred to as South Indians. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Binomial name Solanum lycopersicum L. Percentages are relative to US recommendations for adults. ... Lens culinaris. ... Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Curd rice (also called yogurt rice, yoghurt rice) is a dish of South India. ...

History and origins

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. Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Tamil Nadu (தமிழ் நாடு, Land of the Tamils) is a state at the southern tip of India. ... , Andhra Pradesh  : (Telugu: ఆంధ్ర ప్రదేశ్, Urdu: آندھرا پردیش, IPA: ), is a state in southern India. ... South India is a linguistic-cultural region of India that comprises the four Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the Union Territory of Pondicherry, whose inhabitants are collectively referred to as South Indians. ...

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). Iyengar (also Ayyangar, Aiyangar, Ayengar, Iengar) is the name of a community of Tamil Brahmins of South India whose members subscribe to the Visishtadvaita philosophy codified by Ramanuja. ... Look up Amrita in Wiktionary, the free dictionary. ...

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)). Sourashtra, more correctly, Saurashtri or Sourashtram, (Alternate names and spellings: Palkar, Sowrashtra, Saurashtra, Saurashtram) is an Indo-Aryan language spoken in parts of the Southern Indian State of Tamil Nadu. ... This article or section does not adequately cite its references or sources. ...

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. Kannada - aptly described as sirigannada (known to few as Kanarese) is one of the oldest Dravidian languages and is spoken in its various dialects by roughly 45 million people. ... Telugu (తెలుగు) is a Dravidian language primarily spoken in the Indian state of Andhra Pradesh, where it is the official language. ...

Interestingly, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same. Mulligatawny Mulligatawny is an Anglo-Indian dish very much like a soup. ...

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. Whole cumin, store-bought Cumin (Cuminum cyminum) is a plant and a spice originally cultivated in Iran and the Mediterranean region, although it is now mostly grown in Morocco, Egypt, India, Syria, North America, and Chile. ...

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.

Recipe

Rasam Kerala style

Ingredients

Preparation Binomial name Cajanus cajan (L.) Millsp. ... Binomial name Solanumlycopersicum Linnaeus ref. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Look up pepper in Wiktionary, the free dictionary. ... Chile Powder for sale in Bolivia Chile powder is the ground, dried fruit of one or more varieties of chile pepper, most commonly red pepper or cayenne pepper, both of the species Capsicum Annuum. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. ... Binomial name Trigonella foenum-graecum L. Fenugreek (Trigonella foenum-graecum) belongs to the family Fabaceae. ... Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) (sometimes written cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Mustard seeds are small, about 1mm in diameter. ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... A magnified crystal of a salt (halite/sodium chloride) Salt covering the floor of Bad Water in Death Valley, CA, the lowest point in the US. A salt, in chemistry, is defined as the product formed from the neutralisation reaction of acids and bases. ...

• 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 kayam 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.

Rasam Madras style

Ingredients
Urad dhal (1/2 tsp)
Jeera seeds (1/2 tsp)
Curry leaves (5-6)
Dry chilies (1-2), unless you're using small ones, then 3-4
Mustard seeds (1 1/2 tsp)
Peppercorns, whole (~5)
Turmeric powder (pinch)
Salt (~1/2 tsp)
Chilli powder (1/2)
Tamarind water (1/2 - 1 spoon concentrated tamarind extract mixed with one cup of water)
Tomato, chopped (1)
Garlic paste (1/2 tsp)or 1-2 cloves of fresh garlic

Fry the urad dhal, jeera, curry leaves, chillies and mustard seeds till they go browny. Then add the tomato and garlic till the tomato goes mushy. Make up the tamarind water and add it with the turmeric, chilli powder, salt, peppercorns and leave to simmer for about 10-15 minutes. Strain if you like.

Karnataka style

Ingredients

Preparation Binomial name Cajanus cajan (L.) Millsp. ... Binomial name Solanumlycopersicum Linnaeus ref. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) (sometimes written cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Chile Powder for sale in Bolivia Chile powder is the ground, dried fruit of one or more varieties of chile pepper, most commonly red pepper or cayenne pepper, both of the species Capsicum Annuum. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. ... Asafoetida, Ferula asafoetida (family Umbelliferae), is a resin gum which comes from the dried sap from the stem and roots of the wild fennel genus Ferula. ... Mustard seeds are small, about 1mm in diameter. ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... Binomial name Murraya koenigii (L.) Sprengel The Curry Tree or Curry-leaf Tree (Murraya koenigii; syn. ... A magnified crystal of a salt (halite/sodium chloride) Salt covering the floor of Bad Water in Death Valley, CA, the lowest point in the US. A salt, in chemistry, is defined as the product formed from the neutralisation reaction of acids and bases. ...

• 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 in Karnataka

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. Binomial name Ferula assafoetida L. Asafoetida (Ferula assafoetida, family Apiaceae) is a species of Ferula native to Iran. ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ...

Types

• 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.
• Vankaaya Saaru - Eggplant & 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.
• 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.
• Bassaaru - 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.

Mulligatawny Mulligatawny is an Anglo-Indian dish very much like a soup. ... Chettinad is a region of southern Tamil Nadu state, India. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Binomial name Cajanus cajan (L.) Millsp. ... Binomial name Macrotyloma uniflorum (Lam. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) (sometimes written cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Trinomial name Vigna unguiculata unguiculata The black-eyed pea, also called black-eyed bean, blackeye, field peas, lobiya, rongi or chawli, is a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the common commercial one called the...

External links

http://potluck.meesai.com Rasam recipe