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Some extra immunity is never a problem, especially during monsoons when the common cold and seasonal illnesses are always a sneeze away. Experts advise a nutrition-rich monsoon diet, especially for boosting immunities. One staple which can help you boost your metabolism and offer extra immunity is definitely rasam. The traditional South Indian soup, is celebrated for its immune-boosting properties, thanks to its blend of healthful ingredients.
One of the key components, tamarind, is rich in antioxidants and vitamin C, which are essential for enhancing the immune system. Tamarind's anti-inflammatory properties also help soothe the digestive system, promoting overall health and wellness.
Spices play a significant role in rasam's health benefits. Ingredients like cumin, black pepper, and turmeric are known for their anti-inflammatory, antibacterial, and antiviral properties. Black pepper, in particular, contains piperine, which increases the bioavailability of other nutrients, aiding digestion and nutrient absorption. Turmeric, with its active compound curcumin, is a powerful anti-inflammatory agent that helps the body fight off infections and supports a robust immune response.
Not to mention that most rasam have a tomato base and tomatoes are a good source of vitamins A and C, further contributing to the immune system's strength. Nutritionist Arjita Singh recently shared an easy blender rasam recipe which is quick to make and can be very nutritious as a seasonal staple.
“During monsoons, infections, allergies, cough cold are all on rise. Our immunity is low & digestive fire is weak so it’s advised to eat light foods and rely more on simple cooked food. Nothing beats a good bowl
of rasam in this weather, it’s comfort pro max- you can make it quickly for your loved one especially if they are under the weather,” Singh shared on Instagram. Here’s a look at her quick rasam recipe.
Ingredients
4-5 desi tomatoes
1 tbsp black peppercorns
1 tsp jeera
4-5 cloves garlic
1/2 inch ginger
1 lemon size ball of seedless tamarind
handful of coriander stems
1 tbsp ghee
1 tbsp mustard seeds
1 tsp jeera
10-15 curry leaves
2 red chillies
water -4cups or as needed
salt to taste
1 tbsp rasam powder
lots of chopped fresh coriander
Recipe
Blend tomatoes with pepper, ginger garlic, jeera, tamarind and coriander stems. Add ghee to a pot, add heeng, mustard seeds, jeera, curry leaves, red chillies. Let it all
Splutter and then add the blended paste, cook for 5-7mins. Add salt and rassam powder. Then add water and let it cook on low to medium flame for 10mins. Add lots of fresh coriander and serve hot. Enjoy!
