{"id":440,"date":"2020-04-12T06:40:56","date_gmt":"2020-04-12T06:40:56","guid":{"rendered":"https:\/\/temp.ashkerala.com\/?p=440"},"modified":"2020-04-12T06:40:56","modified_gmt":"2020-04-12T06:40:56","slug":"rasam","status":"publish","type":"post","link":"https:\/\/temp.ashkerala.com\/?p=440","title":{"rendered":"Rasam"},"content":{"rendered":"<p style=\"text-align: justify;\">Rasam or Saaru (Tamil: \u03b1\u00ab\u2591\u03b1\u00ab\u00dc\u03b1\u00ab\u00ab\u03b1\u00bb\u00ec, Rasam, Malayalam: \u03b1\u2524\u2591\u03b1\u2524\u2555\u03b1\u2524\u00e9), Kannada:\u03b1\u2593\u2555\u03b1\u2593\u255b\u03b1\u2593\u2591\u03b1\u2502\u00fc (Saaru), is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand into a rasam powder, which is available commercially.<\/p>\n<p> It is eaten with rice or separately as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.<\/p>\n<p> <strong>History<\/strong><\/p>\n<p> In Sanskrit language, &#8216;Rasa&#8217; means Juice[3]. It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind\/Tomato juice with added spices. Saaru (\u03b1\u2593\u2555\u03b1\u2593\u255b\u03b1\u2593\u2591\u03b1\u2502\u00fc) in Kannada language or Chaaru (\u03b1\u2591\u00dc\u03b1\u2591\u255b\u03b1\u2591\u2591\u03b1\u2592\u00fc), in Telugu language, means &#8220;essence,&#8221; and, by extension, &#8220;juice&#8221; or &#8220;soup&#8221;.[4] Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu (Tamil: \u03b1\u00ab\u00dc\u03b1\u00ab\u255b\u03b1\u00ab\u2592\u03b1\u00bb\u00ec\u03b1\u00ab\u2592\u03b1\u00ab\u00ab\u03b1\u00bb\u00fc\u03b1\u00ab\u00f1\u03b1\u00bb\u00fc) by Iyengars.<\/p>\n<p> Sourashtras, an immigrant community living in Madurai from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind). Rasam is the basis of the Anglo-Indian Mulligatawny soup.This is only corrupted version of a Tamil word &#8216;Milagu-t-tannir&#8217; (\u03b1\u00ab\u00ab\u03b1\u00ab\u2510\u03b1\u00ab\u2502\u03b1\u00ab\u00f2\u03b1\u00bb\u00fc\u03b1\u00ab\u00f1\u03b1\u00bb\u00ec \u03b1\u00ab\u00f1\u03b1\u00ab\u00fa\u03b1\u00bb\u00ec\u03b1\u00ab\u00fa\u03b1\u00bb\u00c7\u03b1\u00ab\u2591\u03b1\u00bb\u00ec) meaning pepper water (In Tamil milagu means black pepper and tannir means water). It is said that Netaji Subhash Chandra Bose once commented that if he had command over the country, he would have declared Rasam a national drink<\/p>\n<p> <strong>Types<\/strong><\/p>\n<p> There are different kinds of rasam, varying by ingredient:<br \/> <em>Regional varieties<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Thakkali Rasam &#8211; with tomato puree as main ingredient.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Poondu Rasam &#8211; a healthy rasam made with Garlic.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Inji Rasam &#8211; a healthy rasam made with Ginger.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Mudakathan Rasam &#8211; a healthy green leaf rasam made with Balloon Vine.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Lemon Rasam &#8211; a sour soup made with lemon juice.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Nellikkai Rasam &#8211; a sour soup made with Indian Gooseberry.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Murungai Poo Rasam &#8211; a healthy rasam made with Drumstick flower.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Vepam Poo Rasam &#8211; a healthy rasam made with Neem flower.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Few modern versions are : Pineapple Rasam, Apple Rasam &amp; Beetroot Rasam<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Kandathippili rasam<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Bassaaru &#8211; derives its name from &#8220;basida saaru&#8221; (Kannada), which is the act of draining water from boiled vegetables\/greens\/lentils.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Milagu Rasam or Milagu Saaru &#8211; known in the West the Mulligatawny soup (milagu = pepper, tanneer = water).<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Tamarind Saaru &#8211; with tamarind extract as main ingredient and without lentils.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Hesaru Kaalu Saaru &#8211; Green gram soup.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Parupu Rasam or Pappu Saaru &#8211; common variant made with pulses and tomato stock.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Baellae Saaru &#8211; most common variety with toor dal, coconut and tamarind juice.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Majjiga Saaru &#8211; soup made with seasoned buttermilk.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Kattu saaru &#8211; kattu refers to the water drained from the cooked dal.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Kattina saaru &#8211; a semi-sweet rasam using jaggery.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Jeerige saaru &#8211; made with jeera, cumin.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Kollu Rasam, HuraLi saaru or Ulava Saaru &#8211; a healthy rasam made with horse-gram.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Mysore Rasam &#8211; a fragrant soup made with fried grams\/dals.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Kundapura koli saaru &#8211; made with chicken.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Kottambari jeerige Saaru &#8211; made with coriander and cumin seeds.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Kadale Saaru &#8211; soaked black chickpeas, coconut and ginger.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Alasundae Saaru &#8211; black-eyed peas and potato, coconut and ginger.<\/li>\n<li style=\"text-align: justify;\">\u00a0\u00a0\u00a0 Vankaaya Saaru &#8211; eggplant and tamarind juice.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Rasam or Saaru (Tamil: \u03b1\u00ab\u2591\u03b1\u00ab\u00dc\u03b1\u00ab\u00ab\u03b1\u00bb\u00ec, Rasam, Malayalam: \u03b1\u2524\u2591\u03b1\u2524\u2555\u03b1\u2524\u00e9), Kannada:\u03b1\u2593\u2555\u03b1\u2593\u255b\u03b1\u2593\u2591\u03b1\u2502\u00fc (Saaru), is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. Nowadays all the seasonings required are combined and&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-440","post","type-post","status-publish","format-standard","hentry","category-onam"],"_links":{"self":[{"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=\/wp\/v2\/posts\/440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=440"}],"version-history":[{"count":0,"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=\/wp\/v2\/posts\/440\/revisions"}],"wp:attachment":[{"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/temp.ashkerala.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}