Tomato Rasam or Thakkali Rasam is a most popular and traditional South Indian dish. A spicy and tangy comfort food, it is typically served with hot steamed rice and a poriyal (side dish) of choice, it is also served as a soup especially when you are suffering from cold. Tomato […]
Most of you might have heard about the South Indian curries and sambhar but only a few of you understand the concept of rasam. Rasam is actually a lighter version of curry which usually does not contain any heavy cereal or daal in it. It is light, full of aromatic spices and great to taste.
Rasam is usually served as a substitute to curry or sambhar or if you are eating rice for the second time in a meal. It can also be directly consumed as an appetizer since it is mixed with herbs and spices which give it an appetizing quality. Normally, vegetables are used in the rasam recipes but you can also make the rasam with fruits like watermelon, papaya, pomegranate, etc.
The rasam made from fruits are usually cooked on special occasions and festivals whereas the ones made from veggies are frequently cooked for meals in a regular South Indian household. The uniqueness of these rasam recipes lies in the spices and herbs used in them. Mostly, they taste a little sweet and tangy, unlike curries which have a sharp spicy taste.
Rasam can be directly consumed or you can have it with rice, pulav and other varieties of rice. However, you cannot have it with rotis, parathas or naans since they are thin and lack texture. Apple Rasam, Pineapple rasam, tomato rasam, etc. are some of the most popular rasams which smell aromatic and taste delicious.
Rasams are easy to digest and are full of essential nutrients like minerals and vitamins. They fortify your immune system as well since they consist of the spices which are full of anti-oxidants. Therefore, you can include them in your daily diet and enjoy their health benefits along with their surreal taste!
Poondu Rasam actually means garlic rasam since garlic is called Poondu in Tamil. Garlic is a key ingredient in many of the rasam recipes but here you will need to add few extra cloves to bring in more garlicky flavor to it. Nevertheless, this rasam smells and tastes great and […]
Mysore Rasam is similar to the other types of rasams that are a part of the South Indian cuisines. However, it also differs from the regular rasam recipes in many ways. For example, in this rasam, you will have to use lentils and freshly grated coconut whereas most of the […]
Narthangai Rasam is made from the citrus fruit Citron (English). Citrons are one the earliest fruits among the citric group and the unripe ones are referred to as Narthangai in Tamil. High in Vitamin C, this fruit is highly popular in the Southern parts of India, especially Tamil Nadu. They […]
Orange peels are rich in anti-oxidants and helps in digestion related issues. Normally these are thrown away but here is a recipe that helps you get the most from these rich peels. The Orange Peel Rasam is unique and flavourful. Serve with hot rice. Ingredients: Orange Peel – 1/2 cup […]
Coconut Milk Rasam is a popular variation of the regular paruppu rasam made in South India. Making coconut milk rasam is easy and quick. Ingredients: Coconut – 1 cup, grated Shallots – 25 Tamarind Water – 1 cup Fenugreek Seeds – 1 tsp Red Chillies – 9 Oil – 2 […]
Poondu Milagu Jeeraga Rasam (Garlic Pepper Cumin Rasam) is a popular South Indian rasam variety. A flavourful rasam that is helpful in relieving cold, it is best served with hot rice. Ingredients: Garlic – 10 to 12 cloves, peeled Tamarind – 1 small orange sized ball, seedless Mustard Seeds – […]
A combination of tangy, sweet and sour, this rasam is very different but tasty. Ingredients: Plain Watermelon Juice – 2 cups Toor Dal – 1 cup Tamarind Extract – little Amla (Nellikai) Juice – 8 tsp Turmeric Powder – little Rasam Powder – little Salt as per taste Pepper Powder […]
This rasam is different from the regular ones and can be made on occasions when variety is the need of the hour. Ingredients: Sambar Onions (Shallots) – 6, finely chopped Tamarind Extract – 1 cup Rasam Powder – 1 tsp Tomato – 1 Toor Dal – 1/2 cup, cooked till […]
A popular rasam variety in Kumbakonam, Thanjavur, Kancheepuram and surrounding districts of TamilNadu. Ingredients: Murungai Keerai (Drumstick Leaves) – 2 handfuls Tomatoes – 2, ground to a puree Toor Dal – 2 tblsp Tamarind Extract – 1 cup Rasam Powder – 1 1/2 tsp Cumin Powder – 1/2 tsp Mustard […]