Ayurvedic Tomato Rasam (Soup)
Ayurvedic Recipe : Ayurvedic Tomato Rasam, a delicious and nutritious soup from Ayurvedic cuisine:
Ingredients:
- 4 medium-sized tomatoes, chopped
- 1 tablespoon ghee (clarified butter) or coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon asafoetida (hing)
- 1-2 dried red chilies, broken into pieces
- 8-10 curry leaves
- 2 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Heat ghee or coconut oil in a saucepan over medium heat.
- Add cumin seeds, mustard seeds, and dried red chilies. Sauté for a minute until the seeds start to splutter.
- Add asafoetida, turmeric powder, coriander powder, black pepper powder, and curry leaves. Stir well to combine the spices.
- Add the chopped tomatoes and cook for about 5 minutes until they become soft and mushy.
- Pour in the water and season with salt. Stir well to combine all the ingredients.
- Bring the mixture to a boil and then reduce the heat to low. Allow it to simmer for about 10-15 minutes to let the flavors meld together.
- Remove the pan from heat and let it cool for a few minutes.
- Using a blender or immersion blender, blend the mixture until smooth. If you prefer a chunkier texture, you can skip this step.
- Transfer the rasam back to the saucepan and heat it gently before serving.
- Garnish with fresh coriander leaves and serve hot.
Ayurvedic Tomato Rasam is commonly enjoyed as a soup or served alongside rice and other traditional Indian dishes. It’s known for its tangy and spicy flavor and is believed to have various health benefits according to Ayurveda.
Please note that it’s always a good idea to consult with a qualified Ayurvedic practitioner or healthcare professional for personalized dietary advice and to ensure that this recipe aligns with your specific needs and health conditions.
