Rasam Goes Popular in U.S

Chef Arun Rajadurai
Chef Arun Rajadurai

 The traditional preparation of South Indian State Tamilnadu has become popular for its immunity-boosting properties in U.S.  Rasam which is prepared with turmeric, ginger, garlic and other herbs went viral in the U.S especially during this Covid-19 time.  

The medicinal properties of Rasam came to light after award-winning chef, Arun Rajadurai, who works in Princeton, decided to supply it as a complimentary dish along with food to COVID-19 patients in three hospitals.

Arun bolstered the Rasam with an extra dash of ginger, turmeric, and garlic. This combination provides instant relief to an itchy throat and helps build immunity. Soon, this special combination was introduced in other branches of Anjappar Princeton in New York, New Jersey, and Canada.

“I was experimenting at home when I made this. We never thought it would be such a hit,” Arun, who moved to New Jersey five years ago, told  The Indian Express. Apart from being a staple food, Rasam is also considered to be a superfood as it is packed with multiple nutrients. Rasam can be prepared with a  few ingredients such as tomato, tamarind, green chilly, asafoetida, turmeric, ginger, garlic, etc. Traditionally this preparation is used to get rid of cold and fever in South India


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