Ginger Rasam

Recipe by
Total Time:
15-30 minutes
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Celery and Coconut Cream Soup, Best Pumpkin Soup, Easy Drumstick Rasam

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4

Ingredients

  • 3 cups - Tamarind water (made with 1 amla size ball 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 Chillies - 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

How to Make Ginger Rasam

  • Soak jeera, pepper, dhania, red chillies and ginger for 10 minutes 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 tomatoes. Let it cook.
  • After the tomato is cooked, add the ground paste and let it boil for 5 to 10 minutes.
  • Now, add the dal and some water to dilute the rasam. Let it come to a boil.
  • Season some mustard in ghee and garnish with cilantro and curry leaves.