The Story – very healthy rasam

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I decided that I couldn’t take a step further, not a single step  without putting down the recipe for Pomegranate Rasam on this blog. We make it at home often and I got this recipe from my mother who got it from a sprightly 90 year old Ayurveda doctor who assured her that this was one of the secrets to his good health and longevity.

So its the same as making regular south indian rasam with just a slight twist –

Boil the toor dhal (quarter cup) with ‘hing’ and keep aside

Puree  1 and a half tomatoes and set aside

Puree and strain half a pomegranate to get the juice

lightly grind 1 spoon of peppercorn, 1 spoon of jeera and 5 – 6 cloves of garlic in the mixer

Fry the peppercorn, jeera…, mix along with mustard seeds, curry leaves and dried red chillies. To this add the boiled toor dhal, tomato puree, and a little bit of tamarind water (extracted from tamarind soaked in warm water). Finally add the pomegranate juice and bring to boil. Your Promegranate Rasam is ready!

Pomegranates are very good for the stomach and highly rich in iron as well. They have a huge number of health benefits apart from being very tasty.

Healthy Tip: Cut down on the tamarind, just  very little of it will add enough flavour and the pomegranate also adds to the tanginess of the rasam. This will keep the rasam healthy and tasty. 




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