PHARMACOLOGICAL EFFECTS AND HEALTH BENEFITS OF SELAVU RASAM: A TRADITIONAL SOUTH INDIAN FUNCTIONAL FOOD

SelavuRasam, a traditional South Indian soup, represents a unique intersection of culinary heritage and medicinal practice. Rooted in Ayurvedic and Siddha systems, it is increasingly recognized as a functional food with therapeutic potential. This study explores its pharmacological properties and health benefits, emphasizing the synergistic effects of its diverse ingredients. Core spices such as black pepper, garlic, cumin, turmeric, and asafoetida are complemented by medicinal herbs including Solanum trilobatum, Coleus amboinicus, Kedrostis foetidissima, dried ginger, Piper longum, and Ocimum sanctum. Together, these constituents contribute to a broad spectrum of bioactivities, including cold suppressant, expectorant, anti-inflammatory, antioxidant, antimicrobial, and digestive-enhancing effects. Traditional knowledge highlights its role in alleviating respiratory ailments and promoting digestive health, while modern pharmacological insights validate these properties through phytochemical and clinical evidence. The findings underscore SelavuRasam’s relevance as a culturally significant dietary formulation that bridges food and medicine. By integrating ethnomedicinal wisdom with contemporary scientific perspectives, this paper positions SelavuRasam as a promising functional food capable of supporting health, preventing disease, and preserving traditional knowledge systems.