Rasam Recipe with Ripe Guava | Guava Rasam Recipe Without Ghee
Vegan Guava Rasam Recipe Without Ghee
Warm, spiced guava rasam to wake your senses and leave you feeling refreshed. Upgrade to food that truly loves you back!
1 ripe guava
1 inch ginger
2 green chili
Few curry leaves
½ tsp turmeric powder
½ tsp dhaniya powder
¼ tsp black pepper powder (coarsely powdered)
1 pinch hing/asafoetida
1 tsp mustard seeds
½ tbsp homemade date syrup
1 tbsp miso paste
1 tbsp grated coconut
Dice guava and tomatoes. Slit green chili. Peel and julienne or mince ginger.
Boil ½ glass water and add chopped ingredients, along with curry leaves, turmeric powder, dhaniya powder, turmeric powder, black pepper powder, and hing.
Once cooked, mix in date syrup, miso paste, coconut, lemon juice and more water if required to reach your desired consistency.
Dry roast mustard seeds until they sputter, then mix them in.
Garnish with coriander leaves if you like. Serve fresh with brown rice and beans paruppu usli!
Plant Based Chef Pro Tips for Best Garlic Rasam Recipe
Adjust the spice and sourness as needed.
Nutrition Science Highlights for WFPB Garlic Rasam Recipe
- Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
- Why not tadka? Tadka, thaaLippu, oggaraNe. Tempering spices in oil is quintessential to Indian cuisine. This practice may have started as a compromise when whole nuts were unavailable, and indeed, is more common in inland, drier areas where nuts do not grow easily, all year round. You can enjoy the taste and fragrance, though, by just dry roasting the spices you require, without the oil, or even better, mixing spice powders directly into your dish!
- Why spices? Spices are among the healthiest foods on the planet in terms of their ability to prevent and reverse chronic diseases. They pack the highest antioxidant:calorie ratio. Just one pinch of spice powders exponentially increases the antioxidant content of any dish. Dishes like these, that have many strong spices, are a great way to amp up the health quotient of our everyday meals. Raw and boiled or steamed spices retain their phytonutrient content better than roasted or baked spices.