What is Rasam? How to make Rasam?
It is called as rasam, sar, saru, charu in south indian languages but rasam is a more commonly used name. It is an important accompaniment that is served as a soup or with steamed Rice.
The main ingredient in Rasam is yellow lentil called Tuvar dal. Tuvar dal is also known as toor dal(marathi) tugari bele(kannada), arahar dal(hindi), pigeon peas, yellow lentil etc. There are different varieties made with this dal, such as lime rasam, garlic rasam, tomato rasam.
Whatever flavor you make it, it is a very tasty preparation and a very welcome drink in the hot weather. It is also good for digestion.
This recipe is made on the stove top and the dal is cooked in a pot. You may cook it in a pressure cooker if you normally use a pressure cooker. Pressure cooking will save time.
You may also wash and soak dal about 30 minutes before cooking. This soaking will cook the toor dal fast ...more
Cumin seeds - 1 tea spoon
Asafetida - tea spoon
Red chillis - 2-3, according to taste
Black pepper - 1/4 tea spoon
Mustard seeds - tea spoon
Ingredients for Rasam:
Toor dal - 1 small cup
Tamarind - a lime sized ball ...more
iT IS JUST LIKE SOUP
Literal meaning of Rasam is extract or essence. Rasam is a mandatory dish in the traditional South Indian Lunch.It is called Rasam in Tamil and Malayalam, Saaru in Kannada and Charu and Pulusu in Telugu. Other popular names of Rasam are Millaguthani, Mulligatawny, Pulichaar and Sathamudu.
Tamarind juice is the base of Rasam. In addition, Tomato,Pepper, Cumin , Chilli , Garlic, and Lentils(Dal) are used. Dal helps to balance the sourness or the spiciness of the soup.Optional Rasam ingredients are Turmeric and Asafoetida (Kayam). Rasam can also be made using commercially available Rasam Powder.
Rasam Powder Recipe ...more