Recipes‎ > ‎

Ginger Garlic Rasam

posted 13 May 2014, 06:54 by R A   [ updated 13 May 2014, 07:00 ]
During rainy day or when some one is down with stomach upset, this rasam gives the necessary relief. Drink it as a soup or mix it with hot rice and ghee. 

Tamarind - Small Lemon size
Tamarind Paste - 2 tbsp
Tomato - 2 nos or Tomato Puree - 1/2 cup
Ginger - 1/2 inch piece
Garlic - 8 pods
Curry leaves, coriander leaves, mint leaves - 1/4 cup each
Rasam Powder - 1 tbsp
Thuvar Dal - 1/4 cup
Mustard seeds - 1/2 tsp
Cumin - 1 tbsp
Salt to taste
Ghee - 2 tbsp

Grind tomato, ginger, garlic, curry leaves, coriander leaves and mint leaves to a fine paste. (If using Tomato Puree, it can be added to the Tamarind water). Pressure cook and mash thuvar dal, add a cup of water and mix well.   Make tamarind water of 2 cups either out of the tamarind or out of tamarind paste. Add salt, rasam powder and heat it. When hot enough add the ground paste bring it to a boil. When it is boiling add the thuvar dal mixed with water. Reduce the flame when bubble starts forming on top remove from stove. 

Heat ghee in a seasoning laddle add mustard seeds and when it splutters add the cumin seed. Add it to the rasam. Serve hot.