Pepper Rasam and Cornona virusI have just viewed one interesting Youtube video in Tamil. There is this chef, hailing from Tamil Nadu, with a hotel management qualification, now working in some five-star hotel in the USA. He thought of one simple idea: pepper rasam. He shot the video and the preparation of this Tamil delicacy. This pepper rasam is often prepared with pepper powder and some tomato and at times, a little bit of the rasam powder added to it. Some families add cooked dal to it.
It is said to contain anti-viral properties. It has reportedly been tried out in the Siddha method of treating patients in Tamil Nadu as well. There were some reports that rasam made out of Aavarampoo ( Tanner's cassia), a particular type of flower found everywhere, was also given.
Our chef became famous. Many had reported that they felt much better after trying out the "pepper rasam". This is not unique to Tamil Nadu. I have had variations of this in many houses of my friends in Karnataka, Andhra Pradesh, and Kerala. The base is the same, though the method of preparation is slightly different in some cases. For example, garlic is added in AP. In the Tamil version, this is not compulsory.
I really do not know if it is scientific. One good thing is that it positively helps to fight common cold and throat infection. Members who know a little more about this pepper rasam may please give details.