Things to know about Rasam Recipe
The Indian Traditional Tamarind Soup or Rasam is a South Indian soup simmered with spices. The dish is also called Chaaru, Saaru or Kabir. The literal meaning of the word “Rasam” is “soup”. In South Indian cuisine, the dish is called King Soup. The dish has variations in different states. The Rasam in Tamil Nadu is different in taste from the Saaru in Karnataka or Chaaru in Andhra Pradesh. Niccolao Manucci, an Italian doctor who visited India in 1654 made mention of the soup. He noted that the South Indians sipped a concoction which is some water boiled with pepper. The exact origin of the word is unknown but the word is derived from the Sanskrit word “Rasa” which means essence or taste. Consumed with rice, the dish is prepared daily in South Indian households.
Savory Indian Traditional Tamarind Soup from Tamil Nadu. Authentic Recipe of Rasam.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1½ tbsp Oil
- ¼ tsp Fenugreek Seeds
- 2 pcs Dried Red Chili
- ½ tsp Cumin Seeds
- ½ tsp Black Peppercorn
- ½ tsp Mustard Seed
- 3 pcs Garlic Crushed
- ¼ tsp Asafoetida
- 1 cup Tomato Chopped
- ¾ tsp Salt
- ⅛ tsp Turmeric Powder – Curcuma Powder
- 3 cups Water
- 1 tsp Fresh Tamarind
- 2 tbsp Palm Sugar – Palm Jaggery
- ¼ cup Fresh Coriander Leaf Chopped
- Add fenugreek seeds and dried chili to a pan and roast on medium flame.
- When the color turns golden, add cumin seeds and peppercorn.
- Turn off the heat and let it cool.
- Once it cools down, add the ingredients to a grinder and make a powder.
- Heat oil in a pot and add mustard seeds, crushed garlic, and asafoetida.
- Add tomatoes, salt, and turmeric.
- Add the spiced powder and sauté for a few minutes.
- Pour water and add tamarind and jaggery.
- Simmer for 5 minutes.
- Add chopped coriander leaves and turn off the stove.
- Remove the pot and serve.
- Add more tamarind and jaggery according to taste.
- You can store the Rasam in a refrigerator for 2-3 days.
You can use lemon instead of tamarind but add it after simmering the dish.
Serve the Rasam with steamed rice or an Indian rice cake called Idli.
— Specific Atributes of This Recipe:
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