Soup-like dish from South India
Rasam Alternative names Thili saaru, saatramudhu, chaaru, chaatambde Place of origin India Region or state Tamil Nadu ,Andhra Pradesh ,Karnataka ,Kerala ,Maharashtra ,Telangana ,Odisha Serving temperature Hot Main ingredients kokum ,kadam ,jaggery ,tamarind , tomato,lentil
Rasam (Tamil : ரசம்) or saatramudhu (Tamil : சாற்றமுது) is a spicySouth Indian soup -like dish.[ 1] sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery 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 dishmulligatawny whose name is derived from the Tamil wordmulagu thani .[ 3]
Rasam with various garnishes Rasam Tamil andMalayalam ,Thili sāru Kannada (Kannada script :ತಿಳಿ ಸಾರು Thili means watery,Saaru means curry orchāru [ 4] [ 5] South Indian householdsrasam commonly refers to a soupy dish prepared with a sweet-sour stock made from eitherkokum ortamarind , along withtomato andlentil , added spices and garnish.[ 6]
Rasam is prepared mainly with a tart base such askokum ,malabar tamarind (kudam puli) ,tamarind ,vate huli (vate huli powder),ambula oramchur (dried green mango) stock depending on the region. Adal or lentil stock (for rasam, the typical dal used is split yellowpigeon peas ormung beans ) is optional but is used in several rasam recipes.Jaggery , cumin,black pepper ,turmeric ,tomato ,lemon , mustard seeds, chilli powder,curry leaves ,garlic ,shallots andcoriander leaves may be used as flavoring ingredients and garnish inSouth India .
Rasam Different kinds of rasam are listed below with their main ingredients.
Baellae sāru –pigeon pea lentil Bassāru/kattu sāru – boiled vegetables/greens/lentils Beetroot rasam Black pepper sāru –black pepper (karimenasu inKannada )[ 7] Elumichai rasam – lemon juice Hesaru kālu sāru –green gram Huruli sāru - made fromhorsegram (kudu in Tulu)[ 8] Inji rasam – ginger Jīraga rasam –cumin Kandathippili rasam – greens Kattu sāru – Togari bele andByadgi chillies [ 9] Kaḍalai rasam – black chickpeas Kattina sāru –jaggery Killu Milagai saatramudhu - dry red chilli Koẕi rasam – chicken Mudakathān rasam –balloon vine Māngā rasam – raw or semi-ripe mango Murungai pū rasam –drumstick flower Miḷagu rasam (mulligatawny ) – black pepper Mysore rasam – fried lentils[ 10] Nellikkāi rasam –Indian gooseberry Panasa tona charu - jackfruit (ripe) Puḷi rasam –kokum ortamarind extract Paruppu rasam/pappu sāru –pulses and tomato stock Pūndu rasam – garlic Tili sāru – sieving water from plain rice Thakkāḷi rasam – tomato puree Vēpam pū rasam –neem flower Venkāya rasam – eggplant ^ "Rasam - Recipes, Food & Drink - The Independent" . Archived fromthe original on 2 November 2009. Retrieved4 April 2014 .^ "NRN-funded startup to retail rasam, sattu in packs" .The Times Of India . Retrieved25 December 2014 .^ "Mulligatawny soup, meatball curry and more: The hybrid culinary inventions of Anglo-Indians" .The New Indian Express . Retrieved1 November 2023 .^ Kitchen, Hebbars (20 December 2019)."thili saaru recipe | karnataka style instant tomato rasam | dal rasam" .Hebbar's Kitchen . Retrieved6 March 2025 . ^ Aruna (6 February 2013)."Chaaru (Andhra Rasam) - 1" .ãhãram . Retrieved6 March 2025 . ^ "Tomato rasam/ Tomato Thili Saaru" .Ruchii . 24 September 2007. Retrieved6 March 2025 .^ "Nursing Mother Foods-black-pepper rasam recipe" . Udupi-recipes. Retrieved9 January 2020 .^ "Horsegram Rasam,Huruli Saaru,Kudu Saaru recipe" . Udupi-recipes. Retrieved9 January 2020 .^ "Tovve,Kattu Saaru,Dal recipe" . Udupi-recipes. Retrieved9 January 2020 .^ "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. Retrieved18 January 2014 .
