Cambodge Rasam

cambodge drink
As a child, I always wondered why Rasam came as the most recommended soupy broth when we were sick or under the weather.

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 commonly made in South India to hydrate the tissues in our bodies during cold and flu seasons. It works by aiding 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, 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
Preparation time: 15 mins
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.

Serving Suggestions
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. Still, 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 numerous 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 cooked 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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  1. This Cambodge Rasasm soup sounds really lovely and has so many wonderful nutritional benefits. Thanks for sharing Haseena!

    1. Do give a try Christie, it makes a perfect health drink.

  2. What a great soup... an so perfect for right now!

    1. I agree Heidi, never thought I would write this post for a time like this. Stay safe.


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