Rasam — Pepper-Tamarind Thin Broth (ரசம்)

Tamil Nadu; rasam in its current form (pepper-tamarind) is documented from the 17th century; the same preparation is found in Karnataka (saru), Andhra (chaaru), and Kerala (rasam) with regional variations in spice proportion

Rasam (ரசம்) is the thin, fiery, intensely sour South Indian broth — the third component of the Tamil Nadu thali (after sambar, which is thicker) — made from tamarind water, black pepper, dried red chilli, cumin, garlic, and tomato in a deliberately thin, watery consistency that delivers maximum aromatic impact with minimum body. The technique begins with tamarind water (tamarind block soaked and squeezed through a sieve) brought to a boil with the spices, finished with a tadka of mustard seeds and curry leaves. The thinness is intentional — rasam is the digestive of the meal, the pepper-sourness stimulating the digestive system after heavy food. It is also drunk directly from a tumbler as a cold remedy.

Poured over rice in the third service of the Tamil Nadu thali, or drunk from the tumbler after the meal. The contrast of the watery, fiery, sour rasam mixed into the starchy rice produces the classic rasam rice eating experience.