CAMBODGE RASAM- A DETOX
During this COVID-19 global pandemic, I have been making different types of immune-boosting, broths called Rasam.
Rasam is an ancient detoxifying, cold busting, soupy broth that is commonly made in South India to hydrate the tissues in our bodies during cold and flu seasons. It works by aiding the digestion and healing the stomach lining that uplifts the immune system.
Rasam simply put is seasoned water that has potent healing benefits.
The base of this soup contains a powerful nutrient of a Vitamin C component like Malabar tamarind/kokum/lemon/tamarind which is simmered in water along with other anti-inflammatories like ginger, garlic, cumin seeds, turmeric, peppercorns etc. Rasam has a wide range of health benefits that aids to optimise one's health and healing when added to your diet even commonly.
In this post, I'm sharing how to make the Rasam using Cambodge which is known as "Malabar Tamarind" in India.
Cambodge is high in HCA content and is a known serotonin booster with its rich antioxidant making it a suitable vouching candidate for today's Rasam recipe. Here is the recipe.
CAMBODGE RASAM- DETOX BROTH
Cooking time: 30 mins
Total time: 45 mins
Makes: 4 servings
4-6 CAMBODGE rinds
1" ginger, chopped
3-4 garlic cloves, peeled and minced
1 tsp black peppercorns, crushed coarsely
1 tsp cumin seeds, crushed coarsely
1 sprig of curry leaves( recommended but optional)
1/4 tsp turmeric powder
3 tbsp of coriander/parsley, chopped
salt to taste
4 cups of water
Soak the Cambodge rinds in just enough water for about 15 min and blend the rinds along with the soaked water to make a smooth paste.
Add the water with all the other ingredients into a large soup pot and boil for about 15 min.
Once the broth reaches boiling consistency, reduce the heat and add the Cambodge paste into the pot and simmer all the contents for about 15 min.
Now, turn the heat off and cover the pot with a lid until ready to serve.
Strain the rasam with a strainer to remove all the solid ingredients and serve warm as a soup or as an appetiser.
In India, it is usually served as a comforting meal with rice and some poppadoms, but here at L.C, we directly sip it in large cups to keep the warmth coming in.
1) Traditionally this rasam is tempered in oil with some additional spices, but I prefer to avoid this step as I make rasam in larger quantities to serve multiple times during the day. This means I will have to reheat the rasam multiple times. The oil from the tempering when reheated becomes rancid and releases a pungent taste to the rasam and hence I avoid adding oil to any dish that I will be reheating.
2) One can always store rasam in the refrigerator and serve within 2 days ensuring not to boil too much as the soup tends to become too invigorating when boiled too much.
3) Cambodge is highly tangy and if someone finds it too difficult to drink this, One can always dilute it with little more warm water and adjust the seasonings and the taste as per the preference.
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