Wednesday, November 27, 2013

Ginger Rasam

                                            Ginger Rasam was known to me through my mother in law who is a culinary expert.This Rasam seems to be unique to our family as it is not common elswere.This is very good for digestion and gives a change from the Milagu Rasam.

Ginger Rasam

To serve 4

Ingredients :

Ginger   1  tsp. size
Cooked Toor Dhal     2 to 3 tbsp.
Green chillies     3
Red chillies 2
Cumin       1 tsp. + 1/2 tsp.
Tomatoes    2
Lime juice      1 tsp.
Garlic pods     6
Salt, Mustard, Hing,
Coriander leaves, Curry leaves, Turmeric Powder 

Method :

1. Slice the tomatoes.

2. Grind the ginger, green chillies, 1 tsp. of Cumin and garlic coarsely in the mixi.

3. Pour 4 cups of water in a sauce pan and add the tomatoes,salt, turmeric powder,toor
    dhal and the ground paste.

4. Let the rasam boil for 3mins. The tomatoes must become soft and the raw smell of 
    the ground paste must leave.Add corinder leaves and lime juice. Switch off.

5.Season with mustard, 1/2 tsp. Cumin, Hing, broken red chillies and curry leaves. 

6. Those who like can add 1/2 tsp. of powdred jaggery. The tasty Ginger Rasam is ready. 

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