Back Rasam Azerbaijani Rasam (Suppe) German Rasam Spanish Rasam French रस्सम Hindi Ռասամ Armenian ラッサム Japanese Rasam JV ಸಾರು Kannada 라삼 Korean
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| Alternative names | Saaru, saathamudhu, chaaru, chaatambde |
|---|---|
| Place of origin | South India |
| Region or state | Tamil Nadu, Andhra Pradesh, Karnataka, Kerala, Maharashtra, Telangana, Odisha |
| Serving temperature | Hot |
| Main ingredients | kokum, kadam, jaggery, tamarind, tomato, lentil |
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Rasam is a spicy South Indian soup-like dish.[1] It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.[2]
An Anglo-Indian variety of rasam is the soup-like dish mulligatawny whose name is derived from the Tamil word mulagu thani.[3]
- ^ "Rasam - Recipes, Food & Drink - The Independent". Archived from the original on 2 November 2009. Retrieved 4 April 2014.
- ^ "NRN-funded startup to retail rasam, sattu in packs". The Times Of India. Retrieved 25 December 2014.
- ^ "Mulligatawny soup, meatball curry and more: The hybrid culinary inventions of Anglo-Indians". The New Indian Express. Retrieved 1 November 2023.
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