Ginger Rasam
Ingredients: 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 Method: 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.