Rasam

Rasam, known by names such as charu pani, chaaru, saaru, or kabir, is a cherished traditional dish from South India. It is made using a base of kokum or tamarind juice and typically includes tomatoes, chili peppers, black pepper, cumin, and a mix of other spices. To make it more substantial, steamed lentils and vegetables can be added. For convenience, rasam powder, a blend of all the necessary seasonings, is available in stores.

Rasam can be enjoyed with rice or on its own as a spicy soup. It is often part of a traditional South Indian meal, served alongside sambar rice and curd rice. While it might seem similar to sambar, rasam is distinguished by its unique seasoning and is usually more liquid in consistency.

The word "rasam" translates to "juice" and in South Indian homes, it refers to a soup made from a sweet-sour stock of kokum or tamarind. This base is combined with tomatoes, lentils, spices, and garnishes. In Tamil, it is called rasam; in Kannada, it is saaru; and in Telugu, it is known as chaaru—all terms meaning "essence" "juice" or "soup."

Key ingredients for making rasam include kokum, kadampuli or kachampuli (Malabar tamarind), or tamarind stock, along with tomatoes, optional lentils, jaggery, garlic, cumin, black pepper, chili powder, turmeric, curry leaves, and coriander. These ingredients form the foundation of rasam recipes across South India. If you're in a hurry, ready-made versions of rasam, including chilled options, are also available.