Dish
Rasam
Rasam is a tangy and spicy soup that is popular in South India. The soup is made by boiling tamarind, tomatoes, and spices in water until they are soft and then adding lentils and more spices. The mixture is then simmered until the lentils are tender and the flavors have melded together. Rasam is typically served hot and garnished with cilantro or curry leaves. It is often served as a starter or as a side dish with rice.
Origins and history
Rasam has been a staple in South Indian cuisine for centuries. The soup is believed to have originated in Tamil Nadu and has since spread throughout the region. It is often served during festivals and other celebrations.
Dietary considerations
Vegetarian, gluten-free
Variations
There are many variations of rasam, including adding different spices or vegetables to the soup. Some recipes call for the addition of garlic or ginger, while others use coconut milk for added flavor.
Presentation and garnishing
Serve hot and garnish with cilantro or curry leaves.
Tips & Tricks
To make the soup extra spicy, add more red chili powder or green chilies.
Side-dishes
Rice, papadum
Drink pairings
Lassi, buttermilk
Delicious Rasam recipes
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