From Wikipedia, the free encyclopedia
Rasam ( pra=| Babagan swara iki pronunciation (pitulung·info) ), utawa charu pani (ing Odia), chaaru, saaru, saathamudhu, utawa kabir minangka panganan India Kidul (dipangan karo piring liyane utawa dhewe).[1] Iki minangka duduh legi legi-asem sing biasane disiyapake nggunakake kokum, asam jawa, utawa jus pelem ijo garing minangka basis bareng karo jaggery, lombok, mrica ireng, jinten, tomat, lan rempah-rempah liyane minangka bumbu. Kukusan lentils bisa ditambahake bebarengan karo sembarang janganan.[2] Saiki, kabèh bumbu sing dibutuhake dikombinasikake lan diresiki sadurunge dadi bubuk rasam, sing kasedhiya kanthi komersial. Versi sing wis digawé adhem uga dipasarake kanthi komersial.[3]
Jeneng liyané | Saaru, Saathamudhu, Chaaru, chaatambde |
---|---|
Panggonan asal | India |
Tlatah utawa praja | South India, Tamilnadu, Telangana, Andhra Pradesh, Karnataka |
Hawa ajangan | Hot or cold |
Woworan pokok | kokum, kadam, jaggery, tamarind, tomato, lentil |
Buku masakan: Rasam, Chaaru Médhia: Rasam, Chaaru |
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