Ginger Rasam (Inji rasam)
The star ingredient in this rasam is Ginger. The humble ginger is one of the well known ancient spices which has amazing medicinal properies. It is anti inflammatory, and also helps in alleviating many digestive disorders. It is used in many Ayurvedic formulations for its health boosting qualities.
Nothing can beat the comfort of having this piping hot ginger rasam, when afflicted with colds and the flu. The aroma from the freshly roasted ginger and the accompanying spices is truly heart warming.
It is a very light rasam without dal.
Try out this rasam and your taste buds will thank you.
Let's bounce off to the recipe
Ingredients:
Tomatoes-1 chopped
Ginger- a small chunk
Tamarind - a small lime sized ball. (Alternatively, you could use the readymade tamarind paste as well. If using the paste, use about 1 tsp of the paste).
Jaggery- a small lump. This added sweetness really balances out the spiciness of this rasam.
Salt- to taste
Asafoetida(perungaayam)-a pinch
Cilantro/kothamalli (for garnish)
Ghee
Ingredients ( to be roast in ghee):
Bengal gram dal/Kadalaiparuppu- 1 tbsp
Toor dal(Thuvaram paruppu)-1 tbsp
Pepper - 1 tsp (optional)
Dried red chillies- 2
Ginger- a small chunk
Cumin seeds- 1 tsp
Fry these ingredients in a tsp of ghee, until slightly browned. Once it colols down, grind to a slightly coarse powder. Keep aside. This is the Rasam powder that we will be using for Ginger rasam.
Ingredients (for seasoning)
Mustard seeds- 1 tsp
Ghee
Preparation:
In a vessel, add water, chopped tomatoes, tamarind extract/paste, salt, and let it boil for a while. Once the raw smell of tamarind leaves, add the already prepared rasam powder. Stir well to make sure that the rasam powder does not form any lumps. Add the jaggery. Mix well and add more water, as needed. Cook on a low flame until the rasam starts to appear frothy (you can see bubbles appearing on the top). Switch off the stove at this stage.
Heat some ghee. Add mustard seeds, and after it splutters, pour this seasoning over the rasam. Garnish with chopped cilantro.
This Rasam would work great as a soup/appetizer. It tastes heavenly with rice and some stir fry as accompaniment. Enjoy!!!
Notes:
1. The key to having a good rasam is not boiling it for too long. Switch off the stove after you see bubbles appearing on the surface
The star ingredient in this rasam is Ginger. The humble ginger is one of the well known ancient spices which has amazing medicinal properies. It is anti inflammatory, and also helps in alleviating many digestive disorders. It is used in many Ayurvedic formulations for its health boosting qualities.
Nothing can beat the comfort of having this piping hot ginger rasam, when afflicted with colds and the flu. The aroma from the freshly roasted ginger and the accompanying spices is truly heart warming.
It is a very light rasam without dal.
Try out this rasam and your taste buds will thank you.
Let's bounce off to the recipe
Ingredients:
Tomatoes-1 chopped
Ginger- a small chunk
Tamarind - a small lime sized ball. (Alternatively, you could use the readymade tamarind paste as well. If using the paste, use about 1 tsp of the paste).
Jaggery- a small lump. This added sweetness really balances out the spiciness of this rasam.
Salt- to taste
Asafoetida(perungaayam)-a pinch
Cilantro/kothamalli (for garnish)
Ghee
Ingredients ( to be roast in ghee):
Bengal gram dal/Kadalaiparuppu- 1 tbsp
Toor dal(Thuvaram paruppu)-1 tbsp
Pepper - 1 tsp (optional)
Dried red chillies- 2
Ginger- a small chunk
Cumin seeds- 1 tsp
Fry these ingredients in a tsp of ghee, until slightly browned. Once it colols down, grind to a slightly coarse powder. Keep aside. This is the Rasam powder that we will be using for Ginger rasam.
Ingredients (for seasoning)
Mustard seeds- 1 tsp
Ghee
Preparation:
In a vessel, add water, chopped tomatoes, tamarind extract/paste, salt, and let it boil for a while. Once the raw smell of tamarind leaves, add the already prepared rasam powder. Stir well to make sure that the rasam powder does not form any lumps. Add the jaggery. Mix well and add more water, as needed. Cook on a low flame until the rasam starts to appear frothy (you can see bubbles appearing on the top). Switch off the stove at this stage.
Heat some ghee. Add mustard seeds, and after it splutters, pour this seasoning over the rasam. Garnish with chopped cilantro.
This Rasam would work great as a soup/appetizer. It tastes heavenly with rice and some stir fry as accompaniment. Enjoy!!!
Notes:
1. The key to having a good rasam is not boiling it for too long. Switch off the stove after you see bubbles appearing on the surface
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