Rasam

Saaru (kannada) or Chaaru, in (Telugu), means "essence," and, by extension, "juice" or "soup". Historically, it was prepared mainly with black pepper and tamarind , both ingredients native to and abundant in southern India in general. It is also referred to as Chāttamudu .

sourashtras , an immigrant community living in Tamilnadu from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind).

Regional varieties

• Bassaaru - deriving its name from "basida saaru" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
• Milagu Saaru - known in the West the mulligatwany soup (milagu = pepper, tanneer = water).
• Tomato Saaru - with tomato puree as main ingredient.
• Tamarind Saaru - with tamarind extract as main ingredient and without lentils.
• Hesaru Kaalu Saaru - Green gram soup.
• Pappu Saaru - common variant made with pulses and tomato stock.
• Baellae Saaru - most common variety with toordhal coconut & tamarind juice.
• Majjiga Saaru - soup made with seasoned buttermilk.
• Ulava Saaru - horse gram soup.
• Kattu saaru - kattu refers to the water drained from the cooked dal.
• Kandathippili rasam
• Kattina saaru - a semi-sweet rasam using jaggery.
• Jeerige saaru - made with jeera, cumin
• Lemon rasam(nimma rasam) - a sour soup made with lemon juice.
• Mysore Rasam - a fragrant soup made with fried grams/dals.
• Kundapura koli saaru - made with chicken.
• Kottambari jeerige Saaru - made with coriander and cumin seeds.
• Kadale Saaru - soaked black chickpeas, coconut and ginger.
• Alasundae Saaru - black eyed peas and potato, coconut and ginger.
• Vankaaya Saaru - eggplant & tamarind juice.

Saaru in Karnataka is different from rasam in Tamil Nadu, and chaaru in Andhra Pradesh. It has more protein, a thicker consistency, and more varied ingredients. Typically, lentils are set to boil along with a teaspoon of oil. Lentils are cooked with a curry powder known in Karnataka as Saarina Pudi (saaru powder), along with salt, sugar, lemon juice, curry leaves, fried mustard seeds and a pinch of asafoetida( I prefer LG) powder. The curry leaves are added towards the end. Optionally, chopped coriander leaves and grated coconut are also added.

here we go for the basic rasam preparation

Ingredients :

Tomatoes - 2 large
Tamarind - lemon sized ball (old tamarind)
cumin - 1/2 tsp
mustard seeds - 1/4 tsp
red chillies - 4no
turmeric pr - 1 tsp
asafoetida - for flavour
curry leaves - 1 sprig
coriander leaves - 1 sprig
whole garlic - 1
black pepper - 1tsp full
salt - to taste
water - as needed

Method :

Soak in water for an hour or microwave with little water for a minute. Then, squeeze out the tamarind using hands, strain the tamarind pulp and use the water with tamarind extract.

cut the tomatoes , take half of it add cumin seeds , 1/2 fresh garlic with skin , black pepper, green chillis. blend it coarsely keep it aside

heta the oil in a pan add mustard seed, red chillies, curry leaves cut tomatoes , turmeric pr and blend masala , saute it for a while add water and tamarind extract to it.

pound the remaining garlic, cimin , black pepper add it on top of the rasam. add asafoetida and chopped coriander too.
bring it to a boil , add salt to taste.

serve it hot