Sambar Vs Rasam

Come September, we have a festival season. Festival of flowers, festival of lights, festival of colours. Festival is associated with Poojas at home and in temples. Of course, it is mostly followed by a feast and culinary excellence at a grand scale in every region.

When I happened to read and remembered my good friend Ganesan’s forward on the South recipe, I thought let me too add spice to your taste buds.

It’s about Sambar and Rasam.

Sambar and Rasam, like Vasisht and Vishwamithra, are Kulagurus of Tamil Brahminical lunches and dinners. Both have an army of admirers and at times one is substituted for the other. In marriage lunches, they go together and in our homes, for the day-to-day lunches and dinners, we either prepare sambar or rasam but less frequently both.

For Sambar in Palakkad, they use grounded and grated coconut, whereas in Tamil Nadu, sambar powder is preferred. The availability of coconuts and pulses determines this and one is not necessarily superior to the other. However, for marriage lunches, arachuvitta sambar (sambar in loose format with grated coconut) alone is preferred. Sambar using sambar powder is looked down upon as if it plays for the B team. Rasam does not entertain such distinction. Rasam powder is universally used. Sambar has to face stiff competition from Morkhuzhambu, Vettakhuzhambhu, ghothsu and pit law and it either over shadows or is overshadowed by them. Rasam fears no such alien threats save the competition from the Rasam species itself.

Kabbari Chaaru or Pappu Charu is the Telangana/ Andhra version of Sambar, whereas Karnataka style is Naggekai kharbyaali, / Obuttu Saaru. Pumpkin ( MnajalPoosinakkai) sambar is popular in Tamilnadu, while in Kerala Drumstick and Fenugreek greens ( Murungakkai and vendhaya keera) in Varutharacha Sambar is the delicious speciality.

Like Manchester United and Real Madrid Football Clubs followers, the Rasam protagonists are categorised into two fiercely competing groups - those who take their Rasam with the sediments ( kalakkivitta Rasam) and those who would prefer the sediments to remain in the container ( thelivu rasam). Orderliness demands that Thelivu Rasam group should have its serving first so that Kalakkivitta Rasam group can have the rest to its heart's content.

Lime Rasam dispenses with tamarind and is healthy. However, pepper Rasam, jeera Rasam and Kandanthippili Rasam have therapeutic value and hence are prepared as medicinal prescriptions. They are taken to come out of certain ailments. Pepper Rasam is prepared for those whose temperature level is above 100 degrees. Mysore Rasam has all the ingredients and it appeals to our palate. However, senior members of the family frown upon it, for fear that it might promote libido. If pure Rasam is like a Semmangudi Swaraprasthara subtlety, Mysore Rasam, like modern-day Dire Strait's "Sultans of Swing", stirs the youngsters' souls. For a few garlic Rasam is the greatest. However, it has equally powerful enemies, though garlic wins bidding approvals from doctors.

Sambar cannot end our meals. It is not a finisher like Dhoni. Invariably it has to be followed by Rasam or dahi bath. Rasam is independent and can stand apart, alone. When someone is not well, Rasam alone is prescribed, a privilege that Sambar looks at with envy.

Vadai soaked in sambar is known as vadai sambar, prominence being given to vadai. However, vadai soaked in Rasam is known as Rasa vadai, Rasam stealing the show. One can drink cupfuls of Rasam. If one tries to drink sambar in a cup, his sanity would be tested - another snub again to sambar.

As barbeque is connected with a grill and rotis and nans are linked to tandoors, sambar boiled in a Kalchatti assumes a significant flavour. Rasam boiled in Kumbhakonam made eeyachombu, lords over our lunches and dinners.

When we take rice, the quantity of Rasam dominates. In sambar rice, a high quantity of sambar is frowned upon.

In addition to its intrinsic merits, Rasam is also enjoyed for one more reason. In marriage lunches, Rasam is followed by payasam. If Rasam comes, can Payasam be far behind, a poet Shelley may have sung today.

Milagu Rasam ( Chilli Rasam) in Western garbs has become mulaguthanni soup in star hotels. In fact, Rasam is a precursor to many modern-day soups.

Software techies from South India would enjoy their cupfuls of chosen Rasam even while embarking upon their coding endeavours.

No wonder, one sighs, Rasam is resplendent indeed!

Key Takeaways: Sambar vs Rasam

1. Sambar and rasam are iconic South Indian dishes: They offer distinct flavours and cultural significance.

2. Lentils and spices are key ingredients: Both dishes are based on lentils and a variety of spices.

3. Regional variations exist: Sambar and Rasam have different interpretations across South Indian states.

4. Sambar is a hearty stew: It is thicker, richer, and often includes vegetables.

5. Rasam is a tangy soup: It is lighter, more refreshing, and often has a tomato or tamarind base.

6. Both offer health benefits: Sambar and rasam provide essential nutrients, aid digestion, boost immunity and can be enjoyed as part of a balanced meal.

7. The choice between sambar and rasam often comes down to personal preference. Some people prefer the rich and hearty flavours of sambar, while others enjoy the tangy and refreshing taste of rasam. Additionally, regional variations in both dishes can influence your preference.

I would wish you to explore both sambar and rasam to discover your favourite. Whether you’re a seasoned South Indian cuisine enthusiast or new to the region’s flavours, these dishes offer a unique and satisfying culinary experience.