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Rasam recipes date back to ancient India, where they were used as a digestive aid. The word rasam comes from the Sanskrit word rasa, meaning juice or broth. Traditionally, rasam was made with a combination of spices and vegetables, boiled in water and then strained to create a thin, flavorful soup.
Rasam recipes were mentioned in ancient Hindu texts, and the first known recipe was found in the 9th century book, the Samarangana Sutradhara. This book contained a rasam recipe made with tamarind, black pepper, long pepper, and asafoetida.
Over the centuries, rasam recipes have evolved and now include a variety of different ingredients. Common additions include tomatoes, garlic, ginger, cumin, and chili peppers. These ingredients create a flavorful soup that is often served over rice or with bread.
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