Thulasi Rasam | Herbal Rasam / Soup

I made this rasam some time back .It is a very healthy dish and very apt during winter or when one is down with a cold / flu. Even other wise it is good to take this rasam along with your regular meal.I came across this recipe from a booklet called- 30 types of slim recipes a supplementary to a Tamil Magazine.

Tulsi  / Holy basil, which is scientifically called Ocimum tenuiflorum,is a miracle herb and is referred to as the ‘elixer of life’ in Ayurveda.Tulsi has so many medicinal properties and is known to cure everything from minor coughs and cold to stomach disorders ,heart diseases and even treat malaria. a few years back I read that it can even prevent the ‘famous’ swine flu virus[Source].It helps boost the immunity and increases the body’s defense mechanism. It is also beneficial in treating constipation, lack of appetite and sluggish digestion.

So here is the dish.The pic is not so good but the rasam tastes great!

I used:

Tulsi / holy basil leaves- a handful
Toor dal – 1 teaspoon
Cumin seeds- 1 teaspoon
Black peppercorns- 1/2 teaspoon
Coriander seeds- 1 teaspoon
Tamarind – a small marble sized piece soaked in hot water

To temper 

Ghee- 1 teaspoon
mustard seeds- 1/2 teaspoon
Red chili- 1
Curry leaves-5
Asafoetida powder- a pinch

1. Roast the toor dal, coriander seeds,pepper and cumin seeds with a little oil.Once the dal is brown, remove from heat and cool.Powder finely.Alternatively you can you your regular rasam powder as well.
2. Take the extract of tamarind and filter it and keep aside.
3. In a pan heat the tamarind extract with a little water. Add water according to how tart you want the rasam to be.
4. Put in the ground powder / rasam powder and bring to boil.
5. Add the tulsi leaves and simmer. 
6. Remove from heat after 5 minutes.
7. In a smaller pan, heat ghee and add the ingredients to temper.
8. Once the mustard crackles, pour into the rasam and mix gently.

Serve as a soup or with steamed rice….

Note:

• You can also grind the tulsi leaves before adding to the rasam.
• Also you can soak the toor dal,cumin, pepper and coriander leaves in a little water and grind it  to a fine paste before adding to the tamarind extract.

This goes to Cooking with herbs and flowers and Sandhya is hosting it this month with the theme –Basil. If you have any dish that has basil, don’t forget to send it across as this event comes with a giveaway sponsored by yours truly…

This post is also for the Cookbook Challenge of the month….

Bon Appetit…