“Eat this, don’t eat that; do this, don’t do that!” Breastfeeding mothers are often told how to breastfeed and how to increase their breast milk supply. Everyone has their own opinion on this subject, so know what nutritionists have to say.

If you’re looking for ways to increase your breast milk production, a ginger-garlic rasam recipe for nursing mothers can work wonders, suggests Shivani Bavlekar, Senior Executive Dietitian, Cloudnine Group of Hospitals, Navi Mumbai, Vashi.

Rasam is a South Indian soup blended with mixed spices for medicinal properties.

“Nursing mothers can enjoy this recipe as it helps increase breast milk,” says Shivani.

“Garlic is a galactose food that has helped stimulate breast milk production and increase breast milk supply over the years,” says the expert.

Prolactins help initiate and maintain adequate milk production. As experts say, garlic is considered an excellent galactogen.

According to the U.S. National Library of Medicine, the smell of garlic diffuses into breast milk, which can quickly prolong a baby’s breastfeeding. According to this study, some mothers in Turkey use garlic to improve the taste and quality of their milk.

In addition to being a drink that increases your milk supply, the benefits of rasam include better digestion, treatment of colds and coughs, improved immunity and even weight loss! So let us know the recipe for Ginger Garlic Rasam.

Here’s How To Make Garlic Ginger Rassam To Increase Your Breast Milk Supply

To make Rasam you need

Tomato: 1 medium
Tamarind water: 1 cup
Ginger Garlic Sauce: 2 tbsp.
Toor dal: 2 tablespoons.
salt to taste
Black Pepper: Cumin Powder: 1 tsp
Turmeric powder: 1/2 teaspoon
Oil/ghee: 2 tsp
Mustard seeds: 1/2 teaspoon
Fenugreek Seeds / Fenugreek Seeds – 1/2 tsp
Xing: a pinch
Red peppers: 1 or 2 according to taste.
cilantro leaves for garnish

How to Make Rassam

Soak 1 toor dal for half an hour.
2 tomatoes chopped and ground in the mixture
Add 3 ginger garlic paste, black pepper, ground cumin and dal, grind finely.
4 Take a saucepan and add the chopped tomatoes, tamarind water and turmeric powder. Let it boil.
5 Add the grated paste and boil for 7-10 minutes, until the original taste disappears.
6 Add water and salt to taste, then bring to a boil until desired consistency.

7 Heat oil in another pan, heat until mustard seeds burst, add fenugreek seeds, red pepper and fry until golden brown.
8 pour over rasam, garnish with coriander
9 Enjoy this delicious soup while it’s hot!