DETAILED VIDEO RECIPE OF KEEZHANELLI RASAM/SOUP/GALE OF THE WIND SOUP/BHUMI AMLA SOUP/RASAM

Keezhanelli herbs tend to grow on their own without requiring any maintenance as weeds

in soil. They consist of so many medicinal properties but we never care about this Magical herb.

Its various names are Keezhakkai nelli or Kerezhvai nelli. Gale of the wind and stone breaker in English and Bhumi amla in hindi, Bhumyamalaki in Sanskrit.

The leaves of the plant contain Phyllanthus,  an Active ingredient that add strong bitterness to the leaves.

Its unripe fruits resemble nellikkai, amla or Gooseberry but smaller in size and grow beneath the leaves and hence the name Keezhanelli.

Scientific name: Phyllanthus niruri. 

 Its medicinal properties:

As a Herbal medicine, it works miraculously on serious ailments since unknown times.

* Urinary tract stones 

* Inflammation

* Dysentry

* Ulcers

* Diseases that mainly affect the genetals and uri

   -nary tract

* Diabetes 

* Scabies and skin sores

* Jaundice

Keezhanelli is predominantly a cure sure for Jaundice since very long time.

We can get the amazing benefits of keezhanelli/gale of the wind by consuming keezhanelli rasam or as soup every 15 days once.

How to make this irresistable Keezhanelli Rasam?

INGREDIENTS 

Sesame oil 2 tbsp

Mustard seeds 3/4 tsp

Curry leaves 10-20 pcs

Asafoetida 2 pinch

Slit red Chilly one

Gale of the wind/ Keezhanelli leaves and its tender stem

Gooseberry size Tamarind

Grated Garlic 1 tsp

Jaggery powder 3/4 tsp

Ground mix of roasted cumin seeds and Pepper 1 tbsp

Himalayan pink rock salt 3/4 tsp

Cooked Dal contents with water 2 cups

PROCEDURE:

Soak Tamarind in 2 cups of water for 15 minutes.

Pressure cook the Toor dal 75 gms + one whole tomato with 1/2 tsp and 4 drops of Castor oil until 3 whistles. Set aside to cool down.

Take out the cooked tomato and add to the soaked Tamarind contents.

Make the cooked dal mushy using a ladle.

Add water as needed. Set ready.

Heat the Coldpressed Sesame Oil in a pan

Add Mustard seeds to splutter 

Reduce the heat to low level.

Once the Mustard seeds start to splutter, add Curry leaves and slit red Chilly.

Sprinkle Asafoetida 

Saute for a second.

Strain the Tamarind and one tomato extract directly into the pan.

Now increases the heat to medium level.

Add salt, jaggery powder, Ground mixture of roasted cumin seeds and Pepper.

Add Grated garlic

Allow boiling for 2 minutes.

Add the cooked dal contents.

Stir to combine.

Let them start boiling.

Switch off the heat Once Rasam is just about to boil.

Done.

Rasam is ready to be served with hot steamed Rice or consume as the hot soup. 

Healthy and comfort Rasam!

Enjoy.