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Raw tamrind rasam
Raw tamrind rasam

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Believe it or not, beans are really great for your heart. It’s true that your nose won’t appreciate them so much, particularly the after effects of ingesting beans, but they’re very healthy food items. It doesn’t mean, though, that just eating beans will undo the bad effects of eating junk foods or make your heart better by magic. What is true, however, is that having green beans on your Caesar’s salad in place of chicken or consuming soy burgers instead of beef hamburgers is a superb course of action to take. The good news is that beans taste good–good enough that you might not miss eating meat.

There are a whole lot of foods that you can include in your diet that will be great for your body. To be sure, the foods mentioned in this article can help your body in all sorts of ways. They are particularly good for the heart, though. Begin incorporating these foods in your diet daily. Your heart will thank you for it!

We hope you got insight from reading it, now let’s go back to raw tamrind rasam recipe. To make raw tamrind rasam you need 14 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Raw tamrind rasam:
  1. You need 3 pieces Raw Tamrind
  2. Provide 4 Green chillis
  3. You need 1/2 cup Fresh cirriander
  4. Get 3 Garlic pods
  5. Use 6 Curry leaves
  6. You need 1 tsp Turmeric powder
  7. Get 1 pinch Asafoetida
  8. You need 1 tsp Mustard seeds
  9. Take 1 tsp Cumin seeds
  10. Get 1 tsp Salt
  11. Prepare 2 Dried red chillis
  12. Get 3 tsp Cooking oil
  13. Get 500 ml Water
  14. Take 2 tsp Rasam powder
Instructions to make Raw tamrind rasam:
  1. Keep all ingredients ready. Wash and Grinde raw tamrind, green chillis, garlic pods using mixer jar.
  2. Heat the oil in a pan cracle musterd, cumin seeds, add termeric,curry leaves, asafetida, red chillis, saute well. Add grinded tamrind, saute till raw smell goes. Add water, rasam powder, salt, coriander and boil well.
  3. Once rasam boiled well, turn off heat and transe to serving bowl.

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