The name Rasam is derived from Sanskrit रस; transliterated: rása meaning essence.
Rasam (Till Saaru / Charu / Saathumadu) is a traditional South Indian soup made with tamarind juice as the base with specially prepared Rasam powder made with a variety of ingredients like pepper, cumin seeds, coriander seeds, chilly powder etc., to get the rich aroma and taste.
This home-made rasam powder made by a maami, a wife of a purohit in a temple in Tenkasi District in Tamil Nadu gives a soothing feeling and warmth to the throat, acts as an appetizer, enhances digestion and above all tastes very yummy when had with rice or when you drink it as soup.
Like South Indian Sambar, the Rasam is also an everyday dish that is made in almost every South Indian home. South Indians make rasam in so many ways with ingredient / process variations. Rasam is also considered to be an immuno-booster.
Variations: Tomato Rasam, Garlic Rasam, Ginger Rasam, Pepper Rasam, Neem Flower Rasam, Kandathippili Rasam, Jeera Rasam, Mysore Rasam and the list just goes on
Shelf Life: 180 days from the date of manufacture
Product Usage Instructions:
Refer one of the recipe below and You Tube has several variations of typical South Indian Rasam https://northmadastreet.myshopify.com/blogs/news/tomato-rasam-by-sai-s-kitchen
Product Code: NMS/RMP
Source: Wife of a Purohit in a temple in Tenkasi District, Tamil Nadu
Standard Delivery: Normally in stock and will be shipped the same day