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.
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.