Rasam
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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Recipes
Garlic Rasam
- RASAM BASE
- salt
- water
- ghee
- toor dal
- tamarind paste
- garlic
- black peppercorn
- turmeric
- coriander seed
- cumin seed
- RASAM TEMPERING
- ghee
- black mustard seed
- red chile
- curry
Pepper-Cumin Rasam
- salt
- lemon ball tamarind paste
- tomato
- asafetida
- toor dal
- ghee
- mustard seed
- black peppercorn
- powdered jaggery
- rasam powder
- cumin seed
- curry
Pineapple Rasam with Tomato Purée
- cilantro
- salt
- tomato
- asafetida powder
- ghee
- mustard seed
- pineapple juice
- jaggery
- black peppercorn
- cumin seed
- rasam powder
- pineapple
- curry
Smita Chandra's Rasam (Spicy Tamarind Soup)
- salt
- turmeric
- red chile powder
- black mustard seed
- cumin seed
- fenugreek seed
- black pepper
- coriander
- cumin
- curry
- canola oil
- toor dal
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- rasam powder
- chiles de árbol
- garlic
- plum tomato