Saaru To Pachipulusu: 7 Authentic Indian Rasams That Are Must Try

Contributed By Vinitha Vankayalapati:

Saaru To Pachipulusu: 7 Authentic Indian Rasams And The Story

There is a proverb that says, “We never get bored of Annam Pappu Avakaya”, but for me,
the saying would go like “We never get bored of Annam Charu”. This dish is a heartthrob for many South Indians for its tangy flavor and spices. It is a staple that has variations from home to home and region to region.

Here are 7 authentic Indian Rasam varieties you must try:

Kalyana Rasam:

This particular rasam is a popular feature in weddings that take place in Tamil Nadu. This is
a combination of tamarind, tomato, and aromatic spices. However, what makes this rasam
stand out is the addition of freshly ground cumin and pepper, which gives you an
unforgettable taste.


Pachipulusu is a classic cold rasam from Andhra Pradesh. This rasam comes in three
delicious varieties. The first type is normal pachipulusu made with onion, tamarind, and
garlic, the second type is mamidikaya pachipulusu, where tamarind is replaced with juicy
mango fruit, and lastly, brinjal pachipulusu, where brinjal takes center stage. If you’re looking
for a rasam that is light, refreshing and requires minimal cooking, this would be a good shot.


Saaru is a traditional rasam from Karnataka, made with a mix of spices, tamarind, and
tomatoes. Kokum is a sour fruit that is native to the region that differentiates the saaru from
other rasam. As this is rich in vitamin C, saaru is highly recommended for many people as
part of their healthy diet.


Rasam is a tangy soup from Kerala, made with tamarind, spices like pepper powder and
cumin powder. The coconut added to the dish makes it rich in the creamy texture, and coconut oil gives it a shiny look.

Thengaipaal Rasam:

This rasam is from Pondicherry. Made with coconut milk, tamarind, and a blend of aromatic
spices, this rasam is the perfect choice for those looking for a comforting and flavorful meal.

Sol Kadhi:

An authentic rasam from Goa made with kokum, coconut milk, and a blend of spices, the
real highlight of this dish is the inclusion of ginger. This zesty ingredient not only adds a burst of flavour but also aids digestion, making it the perfect choice for those looking for a healthy and tasty meal.

Tomato rasam:

One of my friends hailing from the Telangana region taught me this dish, and what sets it
apart is the way the tomatoes are squeezed along with coriander stems – by hand! This
technique infuses the dish with a delicious and fresh flavor that is sure to impress. The
ingredients include tomato and spices, and it is an excellent option for those who prefer a
tangy flavour without the use of tamarind.

Certainly, Rasam is an incredibly diverse and flavorful dish that has a special place in the
hearts of many South Indians. Whether you are looking for a light and refreshing
pachipulusu from Andhra Pradesh or a comforting sol kadhi from Goa, there is a rasam out
there for everyone. So why not try it out and see for yourself what makes this dish so

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