Lemon Rasam

LEMON RASAM

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 with a vitamin C boost.

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 lemon/tamarind/kokum/tomatoes  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 Lemon Rasam. Here is the recipe.

LEMON RASAM- DETOX BROTH

Preparation time: 10 mins
Cooking time:  20 mins
Total time: 30 mins
Makes: 4 servings

INGREDIENTS:
1 lemon/lime with juice and zest
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
2 cups of water

DIRECTIONS:
Step1:
Add all the ingredients into a large soup pot except lemon.

Step2:
Bring the broth to a boiling consistency, once boiling, reduce the heat and simmer for approximately 15 mins.

Step3:
Now, turn the heat off and add the lemon juice along with the zest. Put the lid on to the pot.

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.

Notes:
1) I prefer to add lemon juice and the zest after turning the heat off to retain the potency of the lemon intact and boiling the lemon with other ingredients might make it a bit sour and bitter.
2) One can always store this rasam in the refrigerator and serve within 2 days ensuring not to boil too much and can further enhance its goodness by adding a splash of fresh lemon juice just before serving.

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❤Hasin