From South India’s Kitchen to United States, Know All About This ‘Immunity Boosting Soup’

People need to increase their immunity to defend themselves against the deadly virus. One strategy to guarantee that people's immune systems are ready to fight, is to eat healthful foods with immunity-boosting properties. 

Our beloved Rasam has made its way from the kitchens of South India to the hospitals of United States. Confused? Well, in the United States, a chef from Tamil Nadu made rasam with immune-boosting elements like turmeric, garlic, and ginger and fed it to patients.

The 'immunity boosting soup' became a viral sensation after the South Indian favorite went viral. So now you know that having Rasam in your daily diet is a great method to stay healthy and strengthen your immune system. Rasam is one of India's simplest yet most delicious dishes.

Benefits of including Rasam in your Daily Diet

The components of Rasam are well-known for their immune-boosting properties. Tamarind, Turmeric, and Curry Leaves are thought to have anti-fungal properties. Garlic has long been renowned for its immune-boosting properties. It is effective against a variety of illnesses, including the common cold. 

Read on to know more about the ‘Immunity Boosting Soup’ of South India  

Below we have mentioned the List of Ingredients, Methods & Benefits of Rasam

Rasam Ingredients;

• Tomato- (1 chopped)

• Tamarind Pulp

• Curry Leaves- (10-12)

• Black Pepper- 1-2 tablespoons

• Cumin Seeds- 1 teaspoon

• Mustard Seeds- 1 teaspoon

• Garlic- 5-6 cloves

• Dry Red Chilli- 2

• Hing- half teaspoon

• Turmeric Powder- half teaspoon

• Coriander Leaves- 1 tablespoon (freshly chopped)

• Oil- tablespoon

How To Make Rasam?

• Dry-roast, 2 red chillies, black pepper, cumin seeds, garlic & 4-5 curry leaves and finely grind them in a mixer. Set aside the mixture.

• Heat the oil in a kadhai, then add the chopped tomatoes, the rest of the curry leaves, turmeric, and a pinch of salt, and cook for 3-4 minutes.

• Mix in the coarsely ground masala well. 2 cups water, plus the tamarind pulp, allow for at least 10 minutes of simmering time after closing the cover.

• Pour some oil into a separate pan (or ghee). When the oil is hot, add the mustard seeds, 1 red chilli &hing and cook until the seeds begin to crackle.

• In the kadhai, add the spices that have been tempered.

• Switch-off the flame and garnish the rasam with a freshly chopped coriander leaves & sprinkle it with some black pepper powder.

Serve it Hot with a Boiled Rice, a Papad, and a Pickle, or You Can Have It Plain and You’re good to Go! Try this dish today itself & don’t forget to share your reviews in the comment section below. Until then, keep a check on our other articles at ‘Krishi Jagran’ that might be beneficial for you!