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Ginger Rasam

posted 2 Oct 2013, 06:04 by Rajmi Arun   [ updated 8 Dec 2013, 06:19 ]
Ginger - 2 inch piece (50 gms)
Tomato - 6 nos (preferably the sour ones)
Ghee - 2 tbsp
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Asafodeita - 1/2 tsp
Mustard seeds - 1 tsp
Green chilly - 1 no
Rasam Powder - 1/2 tbsp
Salt to taste

Grind the tomatoes along with curry leaves, coriander leaves, asafodeita, rasam powder and salt. Peel and mash the ginger coarsely and add it to the ground paste. Add 2 cups of water and bring it to a boil. When the bubble starts appearing on top, remove from flame.

In a seasoning laddle add ghee, and when hot add mustard seeds and when it splutters add green chilly slit into two. Saute for a few seconds and add it to the rasam.

Though this can be had with rice, it is good to have as a soup too