sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Popular Rasam Recipes that I Love

Every thing about Popular Rasam Recipes that I Love | rasam recipe,tomato rasam recipe,tamil rasam recipe,rasam powder recipe :

Rasam is also popularly called as Charu in Andhra Pradesh and Saaru in Karnataka. It is a byproduct that evoked from the Sambar and a very popular and common dish that is prepared on a daily basis in every kitchen in south Indian homes.  Rasam differs from sambar as it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid. 

Rasam is a main part of the meal in south Indian homes and a perfect rasam is prepared with the main flavors which include the garlic, fresh pepper corns, curry leaves and hing that enhances the taste of the rasam. This flavored dish is a very delicious combination with white rice, papad and pickle.

Rasam is very light, tasty, spicy, sometimes only sour or sometimes sweet and sour too! This dish is made with a variety of ingredients and has various methods of preparation in each home. However, the standard and important ingredients in this dish are tomatoes and tamarind juice. There are various methods of preparing the rasam and can also add your own innovative ideas to create a new flavour and taste. Below are some of the most lip smacking, appetizing rasam recipes with diverse flavor abilities.

  • Lemon Rasam: It is one of the most liked rasam varieties in our home made with Dal water and Lime juice for the sour taste and garnished with freshly chopped coriander leaves.

  • Pepper Rasamor Milagu rasam: It is made with Dal water and freshly crushed pepper corns for that zest.

  • Mysore Rasam: A type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar.

  • Brinjal Rasam: A conventional rasam with a unique taste from tender cooked brinjals added to the tamarind pulp that is the base of Rasam and gives a tangy taste. Brinjal rasam is highly aromatic and flavourful that emanates from the fresh roasted and ground Indian spices added to it.

  • Pineapple Rasam: An exquisite variation of rasam with a medley of amazing flavors consisting of coriander leaves, green chilies, ginger, pineapple slices, tomato, rasam powder, jaggery, pineapple juice, coconut milk and tur dal. The pineapple and coconut milk adds distinct flavor and taste to the rasam.

  • Raw Rasam – Patchi Pulusu: It has an amazing blend of three tastes like tanginess from the tamarind, spiciness from dry red chilies and sweetness & crispness from the raw onion.It is uncooked rasam.

  • Tomato Saar: Tomato soup from Maharashtra called as tomato saar. It is little variation to the tomato soup or rasam. In most of the Maharashtrian weddings or functions, tomato saar is served with Pulav or Masale bhat. It is very comforting to drink a bowl of tomato saar in winter.

  • Chicken Rasamor Kozhi rasam: It is a popular south Indian soup preparation, made with chicken stock flavored with garlic, pepper and cumin seeds. 

  • Mutton Bones Rasam: It is a luscious, flavorful, tangy and spicy soup made of tender mutton bones and fat cooked with aromatic spices, that every sip you take will tickle your taste buds. Every mutton piece when eaten would burst out with flavorful juices and dribble you asking for more. This dish goes well with naan or rice.

  • Salsa Soup – Raw Rasam: This is a traditional Andhra recipe, basically a raw sweet and sour soup. It can be prepared very easily and served with hot rice, mudda pappu along with papad.

  • Indian Soup Mullligatawny: This fantastic dish is a curry flavored soup of the Anglo-Indian origin. Mulligatawny translated from Tamil means ‘pepper water’ as Milagu means pepper and Thanni means water.

  • Tomato ShorbaShorba is a delicious variety of soup or stew found in national cuisines across Eurasia. The term shorba simply means gravy which is more of a soupy consistency and is served with naan, roti, pav etc. Shorba can be made in various ways for example using lentils, vegetables or meat. Traditionally they were mainly non-vegetarian shorbas which were brought to India by the Mughals and later reinvented in various vegetarian recipes. 

Cooking Tips:

  • For a thinner rasam, strain it so that all the vegetable pieces are removed.
  • You can adjust the seasonings according to your taste levels.

Health Tips:

  • Rasam is best to drink when someone is down with cold or fever.
  • Rasam is low calorie healthy food for people who want to lose weight and keep fit.
  • The inclusion of various nutritious vegetables also provides much needed supplements to boost the immunity system.
  • There is an age old saying that healthysoups aids digestion likes the Pepper Rasam, Lemon Rasam  
  • Tomatoes supply excellent amounts of fiber, vitamins A, C (to resist infections), and K, potassium, controlling heart rate and blood pressure.
  • Tomato contains a large amount of lycopene, an antioxidant that is highly effective in scavenging cancer causing free radicals.
  • Vitamin A, present in tomatoes, aids in improving vision, as well as in preventing night-blindness and macular degeneration. 
  • Tomatoes aid in maintaining healthy teeth, bones, hair and skin.
  • Tamarind pulp acts as natural bleach, is used to lighten the skin tone.
  • Tamarind leaves are used in preparing medicinal solutions for curing jaundice and ulcers.

These rasam recipes should reall inspire you all  making these explicit and delectable rasam dishes. Do try these recipes to enjoy its taste and flavors.

Be the first to know about Our Recipes and Foods: Subscribe to Newsletter