Ginger Rasam
Ingredients
Tamarind water (1 amla size of Tamarind Or 1/2 tsp of tamarind
paste)
Salt to taste
Ginger a big piece
Jeera 1 tsp
Pepper (black) 1/2 tsp
Red chilies 2 to 4
Dhania 1 tsp
Tomato 1 big (chopped)
Thoor dal 1/4 cup cooked
Mustard 1/4 tsp
Cilantro 1 tbsp
Curry leaves 5 to 6 leaves
Method:
- Soak Jeera, Pepper, Dhania, Red chillies, Ginger for 10 min. and
grind them into a paste along with some water (or you can fry all these ingredients in 1 tsp of ghee and grind them).
- Boil Tamarind water by adding salt and chopped tomato, let it cook.
- After the tomato is cooked add the grinded paste and let it boil
for 5 to 10 minutes.
- Atlast add the dal and some water to dilute the rasam. Let it
come for a boil.
- Season some mustard in ghee and garnish with cilantro and curry
leaves.
NB: If you don't have time to cook thoor dal you can just add the
1 tbsp of dal to the soaked items and grind it together.
Makes about 2 to 3 cups of Rasam
Cooking time: Just 20 minutes.
