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Rasam

Name: Rasam
Cuisine: South Indian
Ingredients: 2 tbsp tamarind pulp; 2 medium tomatoes; 1/4 cup toor dal (pigeon peas); 1 tsp mustard seeds; a pinch asafoetida (hing); 10 leaves curry leaves; 2 dry red chilies; 1 tsp crushed black pepper; 1 tsp coriander seeds; 2 garlic cloves; 4 cups water; to taste salt; for garnish cilantro leaves

Rasam is a tangy, spiced broth from South India, traditionally served as a digestive aid alongside rice. It is cherished for its vibrant flavors combining tamarind, tomatoes, and a unique blend of spices, reflecting the region's culinary heritage.

13 ingredients

tangyspicyaromaticpepperyumami

Culinary DNA Preview

South Indian75%

Indigenous25%

Ingredients

tamarind pulp
2 tbsp
tomatoes
2 medium
toor dal (pigeon peas)
1/4 cup
mustard seeds
1 tsp
asafoetida (hing)
a pinch
curry leaves
10 leaves
dry red chilies
2
black pepper
1 tsp crushed
coriander seeds
1 tsp
garlic cloves
2
water
4 cups
salt
to taste
cilantro leaves
for garnish

Method

Steps not available

Origin Story

Rasam has roots in ancient South Indian Ayurvedic traditions where it was consumed to aid digestion and balance bodily humors, evolving into a staple comfort food across Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala.

Culinary DNA

Ingredient ancestry breakdown

South Indian75%

ingredients+techniques

Indigenous25%

ingredient_origin

Techniques

boiling tempering roasting grinding

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