Stay healthy
Having a healthy immune system is key in helping your body fight infection. Celebrity chef Videhi Sivurusan shares traditional and modern recipes
Rasam
IT’S time for the King of Soups, ideal to help build resistance to cold, flu and sore throats. This traditional home remedy has been used for centuries, in South India and among South Indians worldwide. I have included other essential ingredients, like turmeric and ginger, to amp up the immunity against the cold and flu.
½ cup (125ml) dried tamarind soaked in 1 cup water for 5 minutes (black or brown tamarind) or 1-2 tbs tamarind concentrate. You may use more tamarind for a tangier flavour.
3-4 cups of water
1 tbs (15ml) oil (add more if you like) ½ small onion finely sliced (optional) 4-5 small cloves garlic
½ tbs (7.5ml) chopped ginger
1 small tomato, finely chopped
¼ tsp turmeric powder
1 tsp (5ml) salt
¼ cup (60ml) coriander leaves with stems
RASAM POWDER
Dry roast and pound together coarsely:
½ tsp (2.5ml) black peppercorns
1 tsp (5ml) whole coriander seeds
½ tsp (2.5ml) whole cumin seeds 1 pinch fenugreek seeds
3-4 dry red chillies (adjust according to heat tolerance)
½ tbs (7.5ml) thoor dhal
TEMPER 1 tbs (15ml) vegetable ghee (optional) ½ tbs oil
¼ tsp mustard seeds
10–12 curry leaves
½ tsp (2.5ml) yellow asafoetida
1-2 red chillies roughly crushed
1-2 green chilles slit lengthwise (remove seeds to reduce heat)
Soak the tamarind in 1 cup of water for 10 minutes. Remove seeds and skin. Keep aside.
Dry roast and pound all the rasam powder ingredients. Heat the oil in a pot. Add the onions and fry until golden brown. Add garlic, ginger and cook for 30 seconds. Add the turmeric powder and tomatoes.
Cook for a minute. Add salt as required. Add rasam powder and stir.
Add tamarind extract and the balance of water. Bring to a boil and then let it simmer for 20 to 25 minutes. Turn off the heat.
To temper in a separate pan, heat oil and ghee. Add the mustard seeds and curry leaves. The seeds should pop and the leaves should splatter. Add asafoetida and chillies, then pour into the rasam. Add fresh coriander leaves.
Preparation: 10-15 minutes Cooking time: 30 minutes Serves: 3-4