Sick During the Monsoon Season? Try This Recipe for Instant Rasam for Solace and Relief.

The summer's intense, dry heat gives way to the monsoon's cool, soothing weather. But it also carries with it an increase in illnesses. Everyone around you, whether at work, home, school, or on public transportation, will be coughing, sneezing, or appearing exhausted. Several dangerous microorganisms can flourish in the monsoon season due to the high moisture content of the air, leading to an increase in illnesses. Nutritionist Arjita Singh notes on Instagram that during this time of year, we frequently have low immunity and weak digestive fire. It is therefore recommended to consume lighter meals and to rely more on plain, cooked foods. Your nutrition is crucial to maintaining your health in an environment where an increasing number of individuals may become ill around you. Eating immune-boosting foods will lower your chance of contracting an infection. 

Rasam is one meal that you have to prepare this season. In these weather, nothing is better than a good bowl of rasam. It is tasty and soothing, and it is simple to make with little hassle or work. For your loved ones, especially if they're sick, you can quickly make it. The nutritionist's dish just requires five minutes of preparation; all that's left is to let it cook. The dietitian says, "It will strengthen your immunity and relieve cold and cough symptoms." Tamarind and curry leaves are only two of the many nutritious components that go into preparing rasam. They all work together to support your health from the inside out.

The Blender Makes It Simple!

A blender is one essential instrument for swiftly preparing a tasty and cozy bowl of rasam. In the blender, make the tomato paste for the stew. After diluting it with water and additional ingredients and letting it boil on the stovetop, a quick bowl of rasam is ready. You can mix it with cooked rice for lunch, or you can drink it like soup.

How to Prepare Immunity-Boosting Rasam | Quick Rasam Recipe for Monsoon

Blend tomatoes with coriander stems, tamarind, ginger, garlic, and jeera. Put ghee in a pot with red chilies, asafoetida, mustard seeds, jeera, and curry leaves. After allowing everything to sputter, add the mixed paste. Simmer for five to seven minutes. Add the rasam powder and salt. After that, add the water and cook for ten minutes over a low to medium heat. Serve hot, garnished with loads of fresh coriander. Have fun!