Rasam soup is a piping hot, spicy dish with a hint of tang. Variants range from an almost clear yellow soup to a golden brown broth consumed for a variety of health benefits.
RECIPE: Rasam soup is great for patients who have been ill or down with the flu can load up on the tasty dish for easy inflow on vitamins and nutrients to help you heal.
Health benefits of Rasam
Rasam means “juice” in Tamil and Telugu. It can mean any juice, but in south Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and other spices like mustard, cumin and pepper. In Telugu the Indian soup is known as ‘Paruppu saadam’ or ‘pappannam’ that is doused with two tablespoons of ghee, mildly salted, and flavoured with fresh tomato Rasam, cooked in the traditional ‘eeya chombu’ or pot.
The tamarind content of rasam could prove to be a magic elixir to a host of your tummy problems like constipation as its rich dietary fibre aids bowel regularity. Rasam is also believed to be a good food to introduce to babies when they are making their transition to solids. Having a thin consistency, the rasam soup is generally served before a meal or sometimes usually eaten with rice & papad or separately as a spicy soup.
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Rasam means “juice” in Tamil and Telugu. It can mean any juice, but in south Indian cuisine reference, the Rasam is a thin soup made with tamarind, tomatoes and other spices like mustard, cumin and pepper.
The Indian Rasam (soup) recipe
- 3 chopped tomato
- 1/2 teaspoon cumin seeds
- 1/2 piece ginger
- 1 handful chopped coriander leaves
- 2 cup water
- 1 pinch asafoetida (hing)
- 1 teaspoon peppercorns
- 5 curry leaves
- salt as required
- 1/2 teaspoon ghee
- 1/2 teaspoon mustard seeds
Step 1: Soak the tomatoes and ginger in lukewarm water with a pinch of salt and this will remove the adulterant from the tomatoes. Then, take a grinder and add tomatoes, asafoetida, cumin seeds, peppercorns, ginger, curry leaves, coriander leaves and salt in it. Grind all these ingredients to a paste.
Step 2: Now, take a pan and add 2 cups of water in it. Heat the pan over medium flame. Add the ground paste and bring to a boil. Stir it for 1-2 minutes and then switch off the flame. Remove and keep it aside.
Step 3: For the tempering, heat ghee in a pan over medium flame. Add mustard seeds in the same pan and allow them to fry. Fry the mustard seeds for 20 seconds and pour into the rasam. To make it more delicious add some curry leaves and green chillies. Fry this mix until it starts crackling. Transfer the rasam in serving bowls and pair them with crispy papads and platter of chutneys.
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