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BAEL RASAM (AYURVEDIC TANGY DIGESTIVE SOUP)
A tangy twist on South Indian rasam with bael. Cools the gut, relieves bloating, and aids digestion.
Here's the podcast summary
Ingredients
Bael pulp – 1⁄4 cup
Tomato – 1 (crushed)
Tamarind extract – 1 tbsp
Ginger – 1⁄2 inch (crushed)
Jeera + pepper – 1 tsp (coarsely crushed)
Curry leaves – few
Coriander leaves – chopped
Mustard seeds – 1⁄2 tsp
Ghee – 1⁄2 tsp
Rock salt
Method
In ghee, temper mustard, curry leaves, jeera-pepper mix, and ginger.
Add tomato, bael pulp, tamarind, water, and salt. Simmer for 5–7 mins.
Garnish with coriander.
Serve hot as soup or with red rice.
Perfect pre-meal drink for acidity, gas, and sluggish digestion. Very Pitta- pacifying!
Benefits:
Gut-soothing, boosts immunity, reduces bloating and gas.
Excellent for Pitta imbalance.
Who Can Eat It:
Suitable for all age groups and digestive issues.
Ideal For:
Digestive drink or soup starter.
Best Time to Consume:
Before meals or as an early dinner soup.
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