What is Rasam?
Rasam is a food that comes from the south of India, but has since become common throughout India. It is usually produced as a watery soup with a taste inclined to acidity. Traditionally, this is the second course in South Indian food, previous and followed by rice courses.
Depending on the region, food can have different names and meanings in different languages. In its original language, Tamil, Rasam is translated as "juice", while the language of Cannada translates the word as "essence". Iyengars, or the Brahmins in the Tamil region, knew food as "chaathamudh", freely translated as "Ambrosia". Food is also called "Pulici" by older southern Indians, a word that means "cake". Finally, the variations that grew up from the original version had a common factor: acidity. Various acidic fruits such as tomatoes, lemon, lime and pineapple are obtained. Various spices such as ginger, mustard seeds and cumin can also be used to achieve this acidic effect. Some versions of the soup even use CEling sugar or jaggers to get a sweeter taste.
In addition to acidic fruits, the primary component of Rasam lens or "Dal" in India is another primary component. The lens gives the body and texture a bowl and sometimes used to cut some acidity or spicy soup. Sometimes they gave them crushed to make the soup less watery. Rasam is basically vegetarian soup, so you can add different green vegetables such as curry, coriander and coriander leaves. The peas are also a companion to the lens and provide a different texture.
The other components of Rasam, which are clearly Indian, are curriculum, turmeric and asafetide. Coconut milk, which usually goes well with curry spice, can also be included to make soup. In many grocery stores, a packed Rasam powder is available, combining this taste of all spicy ingredients.
Rasam provides many health benefits such as good dose of vitamin C of sour fruit and vitaminAnd from tomatoes. Folic green vegetables supply fiber, folic acid and magnesium, while Tamarind is reportedly helping to digest and lower cholesterol. The lens in the soup also provides proteins, especially for people who do not have enough meat protein.