Healthy Rasam

Rasam is sort of an Indian soup, made with tonnes of spices. Generally, it is quite a healthy side dish and it is really good for cold and digestion. But I'm going one step ahead and calling this recipe healthy rasam because not even a drop of oil was used in this recipe.

Start by peeling and roughly crushing a few small onions using a mortar & pestle. Once crushed,remove it and keep aside.

Repeat the same as above for the garlic. Remove and keep aside.

Lastly, add in all the required spices and give a good pounding.

In a large bowl,place about 1/4 cup of tamarind. To that, add some water and start rubbing the tamarind using your fingers to extract the juice. Once the juice of the tamarind has been extracted, strain the excess pulp and seeds.

To the strained tamarind juice add the crushed onion, garlic, spices, crushed tomato, curry leaves, turmeric and salt give a good mix.

Heat a pan and add the mustard. Once the mustard is lightly toasted transfer the whole mixture to the pan. Bring the rasam to a boil. 

Once it has started boiling, just let it boil for about 30 seconds and immediately remove from heat. Be sure not to over boil the rasam.

HEALTHY RASAM

+PRINT RECIPE HERE

INGREDIENTS:

1/4 cup tamarind

4 cloves garlic, crushed

4 small onions, crushed

1 tomato, crushed

1 sprig curry leaves

1/4 tsp turmeric

2 1/4 cups water

Salt to taste

1/4 tsp mustard

Spices:

1 tsp fennel
1 tsp cumin
1 tsp coriander
1/4 tsp black peppercorn

METHOD:

1) Peel and lightly crush the small onions and garlic using a mortar and pestle. Remove the crushed onions and garlic and keep aside.

2) Add in all the spices in the mortar and pestle and roughly crush the spices.

3) Smash a tomato using your finger and keep aside.

4) In a bowl, place the tamarind and to that add 2 1/4 of water and start rubbing the tamarind using the tip of your fingers to extract the juice.

5) Strain the excess tamarind pulp and seeds.

6) To the strained tamarind juice, add the crushed onion, garlic, spices, tomato, curry leaves, turmeric and salt to taste and give it a good mix.

7) Heat a pan and add the mustard. Once the mustard has toasted lightly, transfer the whole mixture to the pan. 

8) Bring the rasam to a boil. 

9) Once it has started boiling, just let it boil for about 30 seconds and immediately remove from heat.

NOTE:

1) The spices used in this recipe has been washed, dried and dry roasted before use. If you have obtained your spices from the supermarket or the sundry, you need not wash them. Just dry roast them till fragrant before using it.

2) Be sure not to over boil the rasam.

* This recipes serves 4