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Home Dish Rasam with Superfoods

Rasam with Superfoods

Name: How to cook Rasam with Superfoods - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Rasam with Superfoods

#Immunity #Cookpadindia #antioxidant #vitamins #southindian As we are all passing through the pandemic, we need to consume well cooked, nutrition rich foods which boost our immune power and give us all the power to fight infections. I present this power packed Rasam recipe in which I have used super foods such as drumstick ,coriander and curry leaves with lemon, ginger, garlic, turmeric, and many more essential herbs and spices to build resistance power. This rasam will sooth the throat, open blocked nasal passages and it's a good appetizer also. It aids digestion as it has ginger, curry leaves, ajwain in it. Its ingredients such as lemon, garlic, curry leaves, coriander are very rich in Vitamins C, B , A, minerals like calcium, prosperous, and antioxidants to keep our immunity strong. Drinking it regularly as an appetizer will give immense benefits. Enjoy

Ingredient

Food ration :

4 servings

Cooking time :

25 minutes

1/4 cup

Cooked Tuvar dal (blended into fine paste)

1 cup

Tamarind water(thin)

1/4 cup

Drumstick leaves

1/4 cup

Curry leaves

1/4 cup

Corinader leaves

Red chillies

1 tsp

Black pepper seeds

1 tsp

Cumin seeds

1 tsp

Coriander seeds

1/4 tsp

Methi (fenugreek)seeds

1 tsp

sesame seeds

1 tsp

ajwain (carom)seeds

1 tsp

Mustard seeds

1/2 tsp

Turmeric powder

1/4 tsp

Hing/asafoetdia

1 tsp

Crushed ginger

1 tsp

Crushed garlic

1 tablespoon

Lemon juice

1 tsp

Jaggery powder

2 tsp

Ghee

Cooking instructions

* Step 1

First, dry roast the seeds: cumin, coriander, methi, ajwain, sesame, peppercorns, 2 red chillies. When they are aromatic, cool and grind them to a powder.

* Step 2

Now, heat an iron kadhai. Add 1 tsp ghee. Add cleaned and washed curry leaves, drumstick leaves, coriander leaves and fry well.

* Step 3

Then cool and make a very fine and thin paste of the greens and keep aside.(Strain it for better colour and use the small pieces of leaves in chutney)

* Step 4

Heat a sauce pan. Add remaining ghee. Add the Mustard seeds. When they splutter, add hing, red chillies, a few curry leaves and saute' well. Then add ginger and garlic and fry till aromatic. Then add the prepared masala and stir well.