Ginger Rasam
Ginger 1 inch pieceGreen Chilli 1
Tamarind 1 inch sized ball
Fenugreek Seeds a pinch
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3
Turmeric Powder a big pinch
Salt to taste
Ghee 1 tsp
Recipe Procedure:
Peel, wash and mash ginger.
Remove stem, wash and slice green chilli.
Heat ghee in a deep vessel, add fenugreek seeds, urad dal, mustard and cumin seeds.
When dal changes color, add green chilli, asafoetida and curry leaves.
Then add 5 cups of water, tamarind, tumeric powder and salt.
Bring to boil and add mashed ginger.
Close the lid and simmer for a minute.
Serve hot with rice.
Remove stem, wash and slice green chilli.
Heat ghee in a deep vessel, add fenugreek seeds, urad dal, mustard and cumin seeds.
When dal changes color, add green chilli, asafoetida and curry leaves.
Then add 5 cups of water, tamarind, tumeric powder and salt.
Bring to boil and add mashed ginger.
Close the lid and simmer for a minute.
Serve hot with rice.
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