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Plain Ginger Rasam Recipe

Plain Ginger Rasam is a popular Indian Curries
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/2 cup - toor dal, pressure cooked
  • 1 tsp - ginger, grated
  • 2 flakes - garlic, crushed
  • 2 stalks - Curry leaves
  • 2 stalks - Mint leaves, finely chopped
  • 2 to 3 stalks - coriander leaves, finely chopped
  • 1 - marble sized Tamarind lump
  • 2 - whole Red Chillies
  • 1/2 tsp each - mustard & Cumin seeds
  • 1 tsp - Jaggery
  • 1/4 tsp - Red Chilli powder
  • 1/4 tsp - sambar powder
  • 2 to 3 pinches - Asafoetida powder
  • 2 to 3 pinches - cinnamon/clove powder
  • 1 tsp - Ghee
  • Salt to taste
  • 2 cups - water
  • Dry Roast and Grind to Powder:
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - whole peppercorns
  • How to Make Plain Ginger Rasam:

    1. Cook dal and make a smooth paste.
    2. Soak tamarind and strain it.
    3. Heat ghee, add seeds, asafoetida, curry leaves, ginger, garlic, whole chillies and cinnamon powder.
    4. Add mint leaves, tamarind, jaggery and all dry powders.
    5. Simmer for a minute.
    6. Add 2 cups hot water, cooked dal, salt, bring to a boil.
    7. Simmer for 3-4 minutes, add coriander leaves.
    8. Serve hot.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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