Rasam is a
light lentil soup eaten almost everyday in the South of India. It is
almost like a staple. Eaten with plain rice, it is eaten either to
start or end a meal. Many people like to drink this wonderfully spicy
yet light soup-like-daal. Here is a easy powder to have on hand to
make the rasam. It is also OK not to dry roast the ingredients, but
the flavors do improve if you do so.
It is prepared
mainly with the juices of tamarind and 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 follows 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
- 1 tablespoon
2 tablespoons of channa daal
tablespoons of toor daal
2 tablespoons coriander seeds
4 to 5 whole or broken red chillies
1 teaspoon asafoetida
different kinds of rasam depending on the ingredients:
- Tomato rasam
- Jeera rasam
- Neem leaf
- Lime rasam
- Ginger rasam
and many more.
Today, rasam is
prepared on a daily basis in most South Indian households around the
world. It is said that the every rasam in every household is unique
(even when the same ingredients are used) and holds the distinct
character and imprint of its cook.