While the word “rasam” is typical to Tamil Nadu and Kerala, thin, spiced broths exist across India under different names such as saar/saaru. “In Maharashtra, the alni is an example of a similar meat soup in which bone broth forms the base, along with herbs and mild spices. Another name for rasam in Andhra/Telangana is chaaru,” Khandekar explains.

Juhu-based chef and founder of Oottupura by @thatthalasserygirl, Marina Balakrishnan, loves her peppercorn version with rice and poppadam. “Rasam comprises of a souring agent (tomato or tamarind), rasam powder and crushed peppercorns. It is mainly consumed during the monsoon to keep you warm. It’s a perfect remedy for common cold and cough too,” says Balakrishnan, who normally make a pepper rasam at home. “Depending on the season, I prefer making a lighter one with milder spices in the rasam powder. During the monsoon, I up the spices, to make the rasam more intense,” says Balakrishnan.

Poll

Who will win the Punjab Elections?

BJP 32.86%

AAP 41.43%

INC 25.71%

Submit

View All In Poll

Chicken rasam

INGREDIENTS

For the powder
>> 1 tsp cumin seed
>> 2 tgsp coriander seeds
>> 1 tsp pepper corn
>> 1 tsp chana dal
>> 2 red chillies 
>> curry leaves 
>> 1 inch cinnamon bark/cassia 

For the Rasam
>> 250 gm chicken 
>> 1 tomato, chopped
>> 1 onion, chopped
>> ½ tsp turmeric 
>> 3-4 garlic cloves, crushed 
>> 1 tsp jeera
>> ½ tsp hing 
>> Few curry leaves 
>> Ghee
>> Salt to taste 

METHOD FOR THE POWDER
Dry roast ingredients for rasam powder until the curry leaves are crisp, store

FOR THE RASAM
In a separate pot, add ghee and make a tadka of ginger, garlic, tomato until soft. Add chicken, salt and turmeric. Cook on high heat for about a minute. Add 2-3 spoons prepared rasam powder .

Top with a litre of water. Bring to boil and simmer for 15 minutes, strain into another pot. Adjust the seasoning and add chopped coriander stems and leaves. Make a tadka of garlic, jeera, hing, curry leaves and add to the rasam pot. Serve piping hot.

Recipe by Saee Khandekar

Rasam guide

Chef’s signature rasam 
Chef Vinayak prepares a pepper rasam that is close to the one made in Madurai. 
At: The Bigg Small Cafe + Bar, Saki Naka
Time: 12 pm to 1:30 am
Call: 9324550288
Cost: Rs 250 

Tomato garlic rasam
This recipe is followed throughout central Kerala. They use freshly hand-pounded garlic and pepper with tomatoes and other condiments. 
At: NairOnFire, Bandra and Mahim. time 11 am to 11 pm
Call: 9324059522
Cost: Rs 295

Smoked tomato and rasam soup
The rasam is made with charcoal roasted tomatoes, and marinated with crushed coriander. It’s served like tea with dehydrated curry leaves and fresh rasam masala.
At: The Moon Village, 36B, Khar West
Time: 10 am to 10 pm
Call: 8828433688
Cost: Rs 245

Classic pours
Originals from Matunga’s South Indian eateries.

Shree Sunders
At: Opposite Kabutarkhana, Matunga
Time: 7 am to 10 pm
Call: 8879565958

Aarya Bhavan 
At: Shop No. 9 & 10, Lakhamsi Napoo Road, Matunga.
Time: 7 am to 10 pm 
Call: 9292921919

Cafe Mysore 
At: Durlabh Niwas, 1/461, Matunga
Time: 8 am to 10 pm
Call: 02224021230