Saatramudhu. Mulligatawny Soup. Pepper Water. These are all names for rasam, a tangy, peppery signature broth from South India. Had over rice or often enjoyed by itself, it’s light, warming, and full of flavour. Learn how to make it....
The most basic rasam will definitely have tomatoes. Rasams are a magical accompaniment to idlis and vadas. Divya Nair has mastered her mom's rasam and taken it to greater heights.
Please find the recipe here: Tomato Rasam
A rasam that makes you fall for the yumminess of the millet called kulthi! Meera Kumar Iyer brings flavour to every sip in her preparation using ginger, haldi and rasam masala.
Please find the recipe here: Horse Gram Rasam
It's the pepper in a piping hot rasam that distinguishes it from sambar and dal. The more delicate the flavour of black pepper, the better the rasam. Follow Shwetal Rai’s recipe, that also uses tomato and garlic, to produce a wonderful rasam.
Please find the recipe here: Pepper Rasam
Beetroot in rasam? Yes, really! While most of us tend to skip using beetroot in our meals, Divya Nair decides to add it to her rasam. So tasty it is, it can be had like a soup or with steamed rice and any poriyal, upperi or bhaji/sabji.
Please find the recipe here: Beetroot Rasam
Crab lovers, this one’s for you! Sonal Ved digs out a Tamilian rasam recipe made with fresh crabmeat and a pungent paste of masalas, including fennel seeds.
Please find the recipe here: Chettinad Nandu Rasam
"It is lip-smacking with a slight hint of sweetness and tanginess. Relish it with plain steamed rice or enjoy it as a piping hot soup, especially during a cold winter night," says Bethica Das of her sweet-and-sour rasam.
Please find the recipe here: Black Grapes & Gooseberry Rasam
Not your regular rasam, the green tomatoes in Zelda Pande’s rasam makes it slightly more khatta and zesty, though not lacking homely charm.
Please find the recipe here: Green Tomato Rasam