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Nutrition
Ajagandha Saaru–Comforting Rasam Recipe
Try the authentic recipe for ajagandha rasam, which is perfect for digestion and immunity. This comforting soup pairs well with rice or can be enjoyed as a warm, soothing drink.
Ajagandha Saaru is a remarkable aromatic herbal blend that holds a special place in South Indian cuisine. Also known as Nannari Saaru or Hemidesmus Indicus Rasam, this herbal rasam is crafted from ajagandha, or Indian sarsaparilla, a revered root known for its exceptional cooling properties and impressive medicinal benefits.
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From soothing digestive troubles to enhancing vitality, this wonder root offers a range of health benefits. Ajagandha is exceptionally effective in managing Irritable Bowel Syndrome (IBS), bloating, and acidity. It calms the gut, reduces inflammation, and promotes smooth, efficient digestion. Besides, Ajagandha aids in flushing out toxins, strengthening immunity, and protecting the body from oxidative stress.
The Central Council For Research For Ayurveda And Siddha has reported that Ajagandha has anti-inflammatory properties that serves as a potent natural remedy for arthritis and muscle pain, effectively alleviating discomfort and enhancing mobility. Apart from this, it is an excellent choice for breastfeeding mothers. It boosts milk production and provides vital nourishment for both mom and baby.
There are several variations of this soothing broth; some prepare it with a traditional tamarind base, while others enhance it with pepper and cumin for a touch of warmth. Whether enjoyed as a powerful herbal tonic or poured over rice.
Related story: Anti-Inflammatory Lentil Soup
Recipe For Ajagandha Saaru (Rasam)
02
serves
230
calories
10
minutes
3/10
simplicity
- 2 handfuls of Ajagandha leaves
- ½ cup grated coconut
- 10 garlic pods, peeled
- ½ tsp coriander powder
- Salt to taste
- Chilli powder to taste
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1 tbsp coconut oil
Easy Steps
01Rinse the Ajagandha leaves thoroughly and boil them in water for 4-5 minutes until they soften and wilt.
02In a blender, add the boiled leaves, ½ cup grated coconut, and 4 garlic pods. Blend into a smooth, thick paste.
03Mix in some of the leftover boiling water to achieve a sambar-like consistency.
04Heat 1 tbsp coconut oil in a pan. Once hot, add mustard seeds, the remaining crushed garlic pods, and curry leaves. Saute until aromatic.
05Stir in the coriander powder, chilli powder, and salt. Let the flavors bloom.
06Pour in the blended paste, bring it to a gentle boil, and let it simmer for 3-4 minutes before turning off the heat.
07Relish this warm, nourishing Ajagandha Saaru with steaming rice and a drizzle of ghee.
Nutritive Value
- Carbohydrates:8g
- Protein:1.5g
- Fat:20.8g
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