Rasam is a thin, spicy aromatic soup served with a meal. It is one of the must-have dishes in any south Indian meal.
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There are many varieties of rasams. I have shared previously a quick Tomato Rasam, Garlic rasam. Ginger rasam is also one of such variety where the rasam has a mild dominant flavour of Ginger. Rasam can be used along with rice or like soup.
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Ginger Rasam – A healthy Rasam
Ginger is used in one of the home remedies for cough and cold. This rasam gives a mild flavour and aroma of fresh ginger, which is soothing for the sore throat and improves digestion.
Ginger Rasam
Course: RasamCuisine: IndianDifficulty: Medium5
servings30
minutes30
minutesGinger rasam is also one of the rasam with a mild dominant flavor of Ginger, which is soothing for the sore throat and improves digestion.
Ingredients
- For Rasam powder
1 cup coriander seeds
1/4 cup cumin seeds
1/3 cup pepper
1/4 cup Toor dal
10 Red chillies
- For Preparing Dal
1/2 cup moong Dal
1 tsp Turmeric powder
Salt
1 tbsp grated ginger
- For Tempering
1/2 Tsp mustard
1/2 Tsp jeera
3 sprigs curry leaves
1 Tomato
2 Green chillies
Lemon size tamarind (soaked in water)
1/4 Tsp Hing
1 tsp sliced ginger
1 tsp chopped coriander leaves
Directions
- First Prepare Rasam Powder
- Sundry all the ingredients mentioned for Rasam powder,
1 cup coriander seeds
1/4 cup cumin seeds
1/3 cup pepper
1/4 cup Toor dal
10 Red chillies and powder it.
- For the Rasam
- Add all the ingredients in a cooker mentioned for Dal, ie 1/2 cup moong Dal, 1 tsp Turmeric powder, Salt, 1 tbsp grated ginger and cook for 3 whistles.
- In a vessel, in which you want to make the rasam, heat oil add mustard and cumin seeds. When the mustard starts to splutter add green chillies, tomatoes, ginger, curry leaves, hing and fry for some time till the tomatoes become soft.
- Squeeze out the juice from tamarind and add it to the above and cook for 2 mins
- Add 2 tbsp Rasam powder and cook for another minute.
- Add 2 cups water and cook for some time.
- Garnish it with coriander leaves.
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