A Tribute to Rasam
In the Spirit of Rajam Sitaraman
In every South Indian home, Rasam isn’t just food , it’s comfort, care, and a little bit of magic in a bowl. It’s what you crave when you’re tired, what you’re given when you’re unwell, and what quietly completes a meal. And yet, for those who have experienced it, nothing quite comes close to Rajam Sitaraman’s Rasam. It wasn’t about fancy ingredients or complicated methods - it was just perfect, every single time.
Everywhere you go, you’ll hear of so many kinds of Rasam - Tomato, tangy and comforting; Paruppu, hearty and wholesome; Poondu (Garlic), bold and warming; Molagu (Pepper), soothing and spicy, Pineapple, sweet-tangy; Mango (Mangai), sharp and seasonal; Lemon, light and refreshing; Nellikai (Gooseberry), healthy and tangy; Mysore, slightly rich with a hint of sweetness; Udupi Saaru, calm and temple-style; Kalyana Rasam, festive and aromatic; and Vepam Poo Rasam, gently bitter and traditional.
Each Rasam has its place - some heal, some celebrate, and some simply make everyday meals special. During Rajam Rasam Week, these memories and variations only grow richer.
A beautiful addition comes from Sunanda Easwaran , whose version lovingly named Pilani Rasam was learnt from her husband. She uses store-bought rasam powder, avoids garlic, and blends tomato with tamarind. She humbly says she can’t judge its quality, but she knows she truly loves Rasam. And an unforgettable creation! He put together the most unimaginable combination - Rasam and Bun.
She also remembers Rajam Sitaraman as a kind, quietly charming person who helped her feel accepted into the family. She still wears the gold chain gifted during Shobha’s wedding, and fondly recalls afternoons in the T. Nagar verandah - Rajam Sitaraman teaching young Kunjan, her mirthful laughter filling the space.
But then ultimately there’s Rajam Rasam.
You don’t just taste it - you feel it. The aroma from the eeya chombu greets you before the first sip. There was nothing “special” in the ingredients, and yet it was always extraordinary.
It’s a feeling. A memory.
Not defined by ingredients.
Not bound by method.
So yes, the world may list many Rasams.
But for those who knew and loved it…
There will always be just one that stands above all -Rajam Sitaraman’s Rasam
