A Concoction For Your Soul

Rasam is more than just comfort food; it is rich in flavour and medicinal value. CE takes a look at rasam's origin, history, and health benefits

- Mahima Anna Jacob

Occasional rains naturally call for comfort—something warm and nourishing for the soul.Be it hot chai with crispy pazhampori, a plate of golden pakoras, or a bowl of hearty soup, food becomes an experience while watching the pitter-patter of rain.

No matter how much one cherishes the cosiness the rain offers, the weather often brings the risk of sniffles and fever. This is when we crave something that not only comforts but also heals. Enter rasam. This humble, tangy yet soothing spiced broth is the perfect concoction for the season.

In addition to the fact that it is flavourful, its simplicity in preparation likely made it a staple on lunch tables in many Tamil homes. Though rasam is common in many parts of southern India, where is it originally from?

The origin story Well, history dates back to the 16th century in Madurai. Following the decline of the Vijayanagar empire, the Saurashtra empire's rule was established. Though originally not from southern India, the community settled into the heart of the Tamil landscape. As immigrants adapting to a new land, they began incorporating local ingredients into their cooking.