Rasam (Chaaru): A Traditional South Indian Broth for Comfort & Wellness
Priya Osuri
Rasam is a light, tangy South Indian broth with a delicate, soup-like consistency. The word rasam literally means “juice” in the South Indian languages of Telugu and Tamil. It is also known as chaaru in Telugu, the language of my parents and my ancestral home state. Rasam (chaaru) is a traditional South Indian spiced broth made with tamarind, black pepper, cumin, garlic, and dried red chilies, most often served with rice. Traditionally, rasam is valued for its medicinal qualities. Ingredients such as cumin, pepper, and tamarind are believed to support digestion and help with colds, congestion, and stomach upsets.
This simple dish takes me straight back to my parents’ kitchen and the comforting aromas that filled it. My mother made her rasam without tomatoes, though they can certainly be used. Instead, its distinctive tang comes from using tamarind, beautifully balanced with black pepper and warming spices to create a broth that is light yet deeply satisfying. If you prefer less heat, you can reduce the number of blended dried red chilies and leave them whole when frying them. This keeps the authentic aromatic flavors while softening the bold spicy heat.
My parents often made it when we weren’t feeling well or had little appetite. They would say it “made you feel like eating more.” We ate it simply with white rice paired with baked or dry fried meat and a crisp fish fry. In South Indian homes, rasam is most commonly eaten mixed with plain white rice and paired with vegetables, meat, or fish.
My parents made it hot—bold and fiery which is the way I absolutely love it. It delivers a sharp kick to the back of the throat, thanks to the dried red chilies in my mom’s original, authentic recipe below.
Fair warning: this rasam/chaaru is seriously spicy. While rasam can be sipped like a soup, we never had it that way at home. Every spoonful as a broth brings back the most beautiful memories of those meals—chaaru, rice, and fried fish—shared at our family table.
I like to think my parents are watching from above, smiling as others discover and enjoy the traditional South Indian flavors they shared with our family. This is my mom’s authentic rasam (chaaru) recipe from Andhra Pradesh—passed down through generations. Rasam is traditionally enjoyed with rice and simple accompaniments, making it both comforting and deeply rooted in our family’s South Indian home cooking.
Download the recipe HERE:
Rasum(Chaaru) South Indian broth
Chef’s note: This rasam is spicy HOT! To make it milder with using only 1 or 2 small dry red chilies in the blender and 1 whole red chili (unbroken) for seasoning instead of breaking it open.
Ingredients :
Spices for blender:
Dry Red Chilies: 4
Garlic: 6-7 cloves
Cumin seeds (jeera): 1/ 2 Tsp (or slightly more)
Water: ¼- ½ cup
Rasum seasoning:
Olive oil: 4 Tbsp
Mustard Seeds: 1 tsp
Dry Red Chilies: 2 (break in half for extra heat, leave whole for milder flavor)
Purple Onion: 1 small onion or ½ large, finely diced
Turmeric: ¼ - ½ tsp
Curry leaves: 7-10 leaves
Black peppercorns: 10-14
Tamarind: 1- 2” thumb sized pulp, soaked in 1 cup water, squeeze pulp with fingers and set aside.
Salt: 1 tsp – add more according to taste
Water: 1-2 cups, as needed
Recipe:
1. Blend red chilies, garlic cumin and water until smooth. Set aside.
2. Heat oil in small pot over medium-high heat. Add mustard seeds and dry red chilies; allow chilies to lightly blacken in oil.
3. Add onions, turmeric, peppercorns. Sauté till onions turn golden brown.
4. Add blended spice mixture, curry leaves and ½ cup more water.
5. Add salt and bring to a rolling boil.
6. Strain the soaked tamarind juice using fingers or strainer, ensuring no pulp falls into pot.
7. Add 1-2 cups water to adjust spicy hot flavor as needed. Simmer to bring to a gentle boil and turn off heat.
How to serve:
Rasam (Chaaru) is traditionally enjoyed with plain white rice, and pairs beautifully with fried fish, dry meat dishes, or simple vegetables. It can also be sipped on its own like a soup. Enjoy!
