Lime rasam noodles
Meat soups
The word 'Rasam' in Tamil translates as 'essence'. Traditional Rasams are clear, spicec broths that are served as a second course along with rice in a traditional South Indian 4 course meal. (the First being the thick stew like Sambhar, the third being dessert (Yep, the dessert is served as the penultimate course between the savory rasam and the palate cleansing yogurt rice course), and the final course being Yogurt rice). <br />Rasams are either made using a pre-prepared spice blend (the most common method) with cooked dals added in, or the blend may be prepared fresh ( a slightly cloudier broth but all the more vibrant thanks to the fresh flavors).
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