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Rasam

There are innumerable health benefits of rasam. Be it veg or non-veg, no south Indian meal is complete without having rasam in the end. It’s consumed either with rice or as a soup and this was the style practised until recent times.
Rasam is made using Tamarind, garlic, tomato, pepper, cumin, asafoetida, coriander & curry leaves which is the universal ingredient. It’s also prepared using dal/lentils water, which is more nutritious and protein rich. Tamarind is rich in antioxidants, makes skin healthy & glowing and fiber which helps ease bowel movement thereby preventing constipation. Black pepper helps remove toxins from the body, also aids in weight loss. Pepper with turmeric is found to keep cancer cells away. Rasam makes digestion process all the more easier, hence advisable for infants while introducing solid foods. Equally advisable for people suffering from cold, fever and other disease conditions.  Infact not only for kids, it’s healthy and advisable for all people irrespective of age. Rasam is also rich in thiamine, vit c, folic acid, magnesium, potassium, iron, calcium,copper, which makes it a balanced diet.
There is no replacement for rasam or its health benefits. Be it an infant or adult, sick person, pregnant women, aged people, the answer will always be rasam; the healthy alternative and a complete set of nutrients needed can be very well compensated from it. Instead of having medicine for digestion related issue, try a bowl of rasam and experience the difference.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2 people
Course: curry, Lunch Recipe, Soup
Ingredients Method Notes

Ingredients
  

  • 1 Tomato
  • 1 tsp Tamarind
  • 2-3 Garlic
  • ½ tsp Rasam powder
  • ⅛ tsp Hing powder (Asafoetida)
  • Coriander leaves
  • ¼ tsp Mustard
  • ⅛ tsp Fenugreek
  • ⅛ tsp Urad dal
  • 1 Red chilli
  • Curry leaves

Method
 

  1. Wash and soak tamarind in some water for 15 min.
  2. To it add a tomato, 2-3 garlic crushed, some coriander leaves and smash it using your fingers.
  3. Add a cup of water and keep aside.
  4. In a pan add oil, splutter mustard, fenugreek, urad dal, curry leaves and red chilli.
  5. To this add the rasam mix.
  6. Add ½ tsp rasam powder, ⅛ tsp asafoetida and bring it to boil. Add salt and switch off. Cover with lid. Ready to serve with rice.
    (Do not over boil. switch off when you start to see bubbles from the sides, ready for boiling)

Notes

For Rasam powder: Take equal quantity of pepper and cumin, sun-dry and grind it.