Dish · indian
Rasam
A thin, tangy soup of tamarind, tomato, and spice, tempered with mustard seed and curry leaves, thinner and sharper than a lentil dal. Sipped on its own or poured over rice.
Where it comes from
The dish comes from Tamil Nadu and neighboring South Indian states, built around tamarind's souring power and a spice blend called rasam powder that varies by household and region. It's typically served after the main rice course in a traditional meal.
What cooks argue about
Cooks argue over how long to simmer the rasam, since a properly made pot should froth slightly when done, and boiling it too long flattens the aroma of spices added at the end.
Nobody has published a rasam recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.