With a bowl of hot soup or a cup of tea, you can enjoy the rain as the monsoon clouds roll in. However, how about serving some rice with some steaming rasam? Containing chili peppers, tamarind and other spices, the healing soup of South India is a comfort food for many. You can eat sour rasam as a side dish with idli and dosa or as a hot broth drink. It is certainly a delicious addition to the lunch menu. The simple staple food in the form of soup, which has healing components, can treat a cold and is said to promote weight loss. Over the years, the traditional tomato and pepper rasam has undergone numerous changes. Here are some fruity rasam recipes, ranging from fruity to hearty.
Kitchens frequently use lemon as an ingredient. Citrus-infused pepper rasam can be enjoyed by everyone of any age. It is also beneficial for digestion to enjoy a cup of hot lemon rasam after a heavy meal. Use one or two lemons to make rasam. Before sprinkling with mustard and curry leaves and adding cooked masoor dal and spices, you can avoid a watery consistency. To enhance the flavor, mix a few lemon slices with a few coriander leaves.
Fusion food is all the rage right now. If you want to host a special lunch gathering at home, you must try strawberry rasam. This will emit a fruity perfume that will fill the space. You can boil some rasam powder and some chopped strawberries. It works well to have children eat all of their rice. Exotic fruit has a desi twist.
raw mango rasam
Malaysian cuisine is inevitably mango-centric. The fruit is a favorite of Keralan households and is used in everything from pickles to payasam. Rasam operates in a similar way. After boiling, raw mango pulp is pureed and combined with salt, pepper and crushed garlic to taste along with rasam spices. Sprinkle coriander leaves on top and add sparkling mustards as a garnish. To enjoy with rice, let it cool.
A sour, spicy and sweet rasam is the pineapple rasam. Lentils and tomatoes make an intriguing combination. The base of the soup, which maintains body heat during the cold, is cooked pineapple chunks mixed with spices, tomatoes and asafetida. Add a few pieces of jaggery if you need more sweetness.
This may be a pre-monsoon rasam. Before including them in the rasam, the pieces of ripe watermelon without seeds can be ground and filtered. It is a seasonal rasam that can be eaten as a side dish for lunch with some hot pickles or as a summer drink.
A rasam that works well to boost immunity. It is a mixture of acid and spices and is a healthy variant. You can omit the tamarind as currants are tart. This rasam removes toxins from the body, is healthy for the skin and also relieves constipation. It is ideal for a rainy day as it contains currant pieces, which are rich in vitamin C, and turmeric, which is also an antioxidant.