collection of 16 tasty south indian rasam varieties

Collection of 16 tasty rasam varieties – Rasam is a South Indian variation of soup made with tamarind pulp as a base along with spices & herbs. Lentils can be added or skipped in rasam.

There are many varieties of rasam. it can be made in two ways – with rasam powder and without rasam powder. Further you can make it with different veggies & herbs like tomato, drumstick, pineapple, lemon, garlic, ginger etc. Rasam can also be made with fruits like pineapple, apple, mango etc.

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rasam recipes, rasam varieties

The word rasam is derived from the word ‘rasa’ which means juice or extract. The other names for rasam is chaaru in telugu and saaru in kannada. If you carefully see the word ‘saaru’, it is also derived from the word ‘saar’ which means essence.

In rasam the extract that is usually used is tamarind extract/pulp and sometimes tomato puree/juice. Some variations like pineapple rasam use pineapple puree. Lemon rasam uses lemon juice. Beetroot rasam will use beetroot stock (extract) and so on.

Rasam is usually thin in consistency and can be served as an appetizer or can be had a Soup. you can also serve rasam with steamed rice accompanied with a side veggie dish along with Sambar.

Rasam should not be overcooked so that the flavors from the spices don’t get lost. many rasam varieties are very good for coughs, colds and fever. Specially during rainy season or when the season is changing and you are more prone to cold then you can make rasam varieties like pepper cumin rasam or lemon rasam.

Collection of 16 rasam varieties

1. Rasam recipe – this is an easy rasam variety that is made without rasam powder. This rasam is sour, spicy and is warming to the palette.

easy rasam recipe

 

2. Tomato rasam – this is also an easy recipe to make tomato rasam. the recipe is made with tomato puree. no dal/lentils are added. There is also no tamarind added in the recipe and you don’t need any rasam powder too.

thakkali rasam

 

3. Pepper rasam Or milagu rasam – this is a variation of rasam made with black pepper, tamarind, tomatoes and other spices. Excellent for cold and cough.

pepper rasam recipe

 

4. Lemon rasam – spicy, tangy rasam made with lemon juice and coriander leaves.

lemon coriander rasam recipe

 

5. Mysore rasam – spiced delicious rasam variety from the Karnataka cuisine. Unlike regular South Indian rasams, mysore rasam has lentils and fresh coconut added. The addition of fresh coconut  makes this rasam tastes too good along with the flavors coming from ground spices. As a result this rasam goes very well with steamed rice.

mysore rasam recipe

 

6. Pineapple rasam – spicy, tangy, and lightly sweet rasam made with fresh pineapple, lentils and spices.

pineapple rasam recipe

 

7. Quick thakkali rasam – easy to prepare and instant recipe of tomato rasam. you do not need to add rasam powder or tamarind.

quick tomato rasam recipe

8. Pepper cumin rasam – a spicy, tangy and hot appetizer drink made from tamarind pulp, black pepper and cumin. this rasam is excellent remedy for cough and cold.

pepper cumin rasam recipe

 

9. Garlic rasam – spiced, sour rasam made with garlic and spices. the recipe does not make use of rasam powder and cooked dal (lentils).

garlic rasam recipe

 

10. Beetroot rasam – a spicy, tangy and delicious rasam variety. Beetroot rasam has light sweet tones of the beetroot blending beautifully with the sour taste of tamarind and the spiciness coming from the black peppers and dry red chilies.

beetroot rasam recipe

11. Tomato charu recipe – easy and quick recipe of tomato rasam made Andhra style. rasam is also known as charu in Andhra Pradesh and saaru in Karnataka.

rasam recipes

 

12. Dal rasam –  spicy rasam variety made from pigeon pea lentils or arhar dal. This dal rasam warms the body and is excellent when one has bouts of cold, chill and cough.

dal rasam recipe

 

13. Curd rasam – mor rasam also known as buttermilk rasam is a rasam variety made from curd or buttermilk. Usually sour curd is used to make mor rasam and this gives a nice sour taste in the rasam along with the spiciness coming from the spices which are added.

curd rasam recipe

11. Tamarind rasam – this is a sour and spicy rasam. The sourness comes from the tamarind and the spiciness & heat comes from the spices that are used in making rasam – mainly black pepper, cumin, garlic and red chilies. You don’t need rasam powder to make this recipe.

tamarind rasam recipe

 

15. Drumstick rasam – tangy and slightly sweet rasam due to the addition of jaggery warmed with spices and the flavor of drumsticks.

drumstick rasam recipe

16. Coconut milk rasam – this rasam variety is made with thick coconut milk, tamarind pulp, rasam powder and spices. The addition of coconut milk gives a creamy subtle sweet hints in the rasam. But of course, the rasam does have a sour taste as tamarind is used.

coconut milk rasam recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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8 comments/reviews

  1. Hello D

    1. when and where will you be uploading international recipes?
    2. how to preserve cut fruits and leafy vegetables for more than 15 days?
    3. have any ‘ready in 10 minutes healthy foods’?
    4. have any medicinal foods? gooseberry = immunity; greengram = good blood levels etc
    5. have any acquaintances / friends who upload authentic – like your site – non vegetarian foods, spirits, etc?

    anu

    • hi annapurna

      1. i have already uploaded many international recipes and continue to add them. on this link – https://www.vegrecipesofindia.com/recipes/international-cuisines-recipes/
      2. for fruits, better to keep them whole and chop only while serving or eating. for leafy vegetables – pluck the leaves. wrap them in kitchen paper towels and place in a cloth bag in the fridge in the vegetable section. you can even use a steel box. line steel box with paper towel. keep the leaves. cover the top with a second paper twoel. close the lid and refrigerate.
      3. there are many such recipes shared. you can check this link – https://www.vegrecipesofindia.com/recipe/15-minutes-recipes/
      4. i have shared recipes with gooseberry, mung beans and many healthy ingredients as well. you can use the search icon and check for the ingredient to get the recipe.
      5. you can check flavorsofmumbai.com, cubesnjuliennes.com, banaraskakhana.com

      • Hello D,

        1. do you have the powder recipes? (garam masala, curry masala, chaat masala etc –
        not the process of making some dish, but the actual powders). link pls.
        2. juices and jams? link pls.
        3. sweets of (ENTIRE CONTINENT) india? link pls.
        4. how do you can vegetables naturally – no vinegar etc., link pls.
        5. papads of (ENTIRE CONTINENT) india? link pls.

        annapurna (anu)

        • annapurna, i have shared almost all powder recipes except chaat masala. even juices are shared. for jam i have only shared strawberry jam. i do not can vegetables, as living in india there is no need. fresh produce is easily available. for the papad, i have only shared sabudana papad. all links mentioned below.

          1. masala powder recipes collection – https://www.vegrecipesofindia.com/masala-powder-recipes/
          2. strawberry jam – https://www.vegrecipesofindia.com/strawberry-jam-recipe-strawberry-recipes/
          3. juices collection – https://www.vegrecipesofindia.com/fruit-juice-recipes/
          4. sweets & desserts – https://www.vegrecipesofindia.com/recipes/desserts-recipes/
          5. sabudana papad – https://www.vegrecipesofindia.com/sabudana-papad-recipe/

  2. Want to try one of the rasam.

    • Trupti, do give it a try.

  3. very tasty ragi idli and dosa

    • Thanks M.Saraswathi