GINGER RASAM | INJI RASAM

Simmering hot rasam !

 Ginger,is used as an excellent home remedy for treating,cold,flu and stomach related ailments. This rhizome is extensively used in Ayurveda. It controls blood sugar levels when consumed,in moderation.It also relieves joint pains besides possessing antibacterial,antiviral,antifungal properties. Hence,the ginger rasam is really appetizing and healthy with the combined goodness of cumin seeds and pepper.

INGREDIENTS

TAMARIND- GOOSEBERY SIZE

TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

INGREDIENTS TO ROAST AND GRIND

TOOR DAL- 2 TSP

GRAM DAL-2 TSP

 

ASAFOETIDA- 1/2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 2 NOS

CUMIN- 3/4 TSP

MINCED GINGER- 1 1/2 TSP

 

GHEE- 1 TSP FOR ROASTING

 

 

FOR TEMPERING

 

GHEE- 2 TSP

 

CURRY LEAVES- 1 SPRIG

MUSTARD- 1 TSP

ASAFOETIDA- 1/2 TSP

METHOD

Soak tamarind in warm water and extract syrup and keep it aside.

In a pan add a tsp of ghee and roast lentils,red chillies,pepper corns,cumin till crisp and keep it aside. Now in the same pan add chopped ginger pieces and roast till nice aroma emanates.Allow the ingredients to cool and grind to paste using little water.

 

 Add chopped tomatoes in the tamarind syrup and mash it thoroughly. Add turmeric powder,salt and allow the syrup to boil till the raw smell of the tamarind goes off.

Now,add in the ground paste and mix well and boil till you see the bubbles and switch off.

Prepare the seasoning and add it to the rasam and serve.