hunase niru | Hunase saru, also known as tamarind soup or tamarind rasam, is a popular South Indian dish known for its tangy and spicy flavor. Here are a few benefits of hunase saru:
Digestive Aid:
Tamarind, the main ingredient in hunase saru, contains natural digestive enzymes that can help improve digestion and alleviate digestive issues like bloating and constipation.
Antioxidant-Rich:
Tamarind is rich in antioxidants, such as vitamin C and flavonoids, which help protect the body against harmful free radicals and reduce oxidative stress.
Immune Boosting:
The vitamin C content in tamarind can enhance the immune system’s functioning, aiding in the prevention of common illnesses and infections.
Anti-inflammatory Properties:
Tamarind contains compounds with anti-inflammatory properties that may help reduce inflammation in the body, potentially benefiting individuals with conditions like arthritis or inflammatory bowel disease.
Appetite Stimulant:
The tangy taste of hunase saru can stimulate the appetite, making it useful for those with poor appetite or as an appetizer before meals.
Hydration:
Tamarind is naturally hydrating due to its high water content, making hunase saru a refreshing option to stay hydrated, especially during hot weather.
It’s important to note that while hunase saru has potential health benefits, its overall impact may vary depending on the specific recipe and individual dietary needs.
Here is the recipe of hunase saru / hunase niru / tamarind rasam. this saru/rasam can be given to bananti(new mother) as well

Ingredients:

• little tamarind soaked in water
• jaggery to taste
• salt
• few curry leaves
• chopped coriander leaves
• water

For seasoning:

• 1 tsp ghee
• 1/4 tsp mustard seeds
• 1/2 tsp jeera
• 1 red chili

Method:

1. take required amount of water, add jaggery, let it melt on medium heat
2. Once the jaggery is melted, if there are any impurities, you can strain it.
3. Then squeeze the soaked tamarind and add the tamarind water, extracting all the juice by adding water to it.
4. Turn off the heat.
5. Add salt to taste, curry leaves, and chopped coriander leaves, and mix well.
6. Keep it aside, no need to boil this.

For seasoning:

1. Heat a tsp of ghee in a ladle, once hot add mustard seeds,
2. After it pops, add jeera and red chilli pieces. fry for few seconds, turn off the heat
3. Add it to the hunase saru. Mix it well.
4. Serve with rice, or drink as it is. Good for pitta imbalance.