E-mail : sanmeena@pacbell.net

Ginger Rasam

Ingredients

Tamarind 1 big Amla (Nellikkai) size
Tomato 1 big (sliced)
Dhaniyaseeds- 1tsp
Jeera 1tsp
Pepper (black) 1/2tsp
Red chillies 2 or 3
Thoordal 1 to 1 1/2 tsp
Ginger 1 big piece
Salt to taste
Curryleaves & Cilantro
Ghee to season Mustard seeds.

Method:

1. Soak the ingredients except tamarind and tomato for 15 to 30 minutes, and grind it.
2. Mean while, Boil 2 cups of water with tamarind, tomato, salt.
3. After tomato is cooked add the grinded ingredients along with some more water and let it boil for 15 minutes.
4. After done, season mustard seeds with 1 tsp of ghee and add to the rasam.
5. Garnish with curryleaves & cilantro.

NB:Lemon can be used atlast instead of tamarind, and also the amount of dry ingredients can be increased or decreased according to the tastes. Instead of thoordal, Masoordal can be used.

Servings : 4 to 6 Preparation time: 45 minutes