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.