Categories: saaru/Rasam

Ingredients

• ■Ginger (Ingi, Adrak) – 50g
• ■Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dal) – 1 tbsp
• ■Tomato (Thakaali, Tamatar) – 2 no
• ■Salt to taste
• ■Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
• ■Rasam or Sambar powder – 2 tsp
• ■Asafoetida (Kaayam, Hing) – A pinch
• ■Oil or Ghee – 1 tsp
• ■Mustard Seeds (Kadugu, Rai) – 1/2 tsp
• ■Curry Leaves (Kariveppila, Kadi Patta) – 10 no
• ■Lemon (Cheru Naranga, Nimbu) – 2 no
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tsp

Directions

1. Clean and peel off Ginger and cut it in to small pieces.

2. Keep few pieces of ginger separately. Grind and extract Ginger Juice from the remaining ginger pieces.

3. Cook Red Gram in a pressure cooker until 2 or 3 whistles and extract 3 cup of water from it.

4. Take a vessel and pour 2 cups of water into it. Add chopped Tomatoes, Salt, Turmeric Powder, remaining Ginger pieces, Rasam powder and Asafoetida into the same vessel and allow it to boil.

5. When the Ginger rasam starts boiling, add the cooked red gram extract into the Ginger rasam.

6. Heat oil in a pan and splutter the Mustard Seeds. Now add the Curry Leaves into the pan and saute for a minute. Add this to the Ginger rasam.

7. Mix Ginger juice and let it boil for a few minutes. Remove it from the stove.

8. Now squeeze and extract lime juice from the lemons and add to the Ginger Rasam.

9. Garnish the Ginger Rasam with Coriander Leaves.

10. .Ginger Rasam is now ready to serve.

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