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Ginger rasam

immunity booster rasam
5 from 1 vote
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Ingredients

To crush

  • 7 grams ginger
  • 3 garlic
  • 1 teaspoon cumin seeds

To temper

  • 1/2 tablespoon ghee
  • 1/4 teaspoon mustard seeds
  • Curry leaves few

Rasam

  • 1 tomato finely chopped
  • 1/4 teaspoon turmeric powder
  • Requires salt
  • 2 cups of water
  • Coriander leaves few
  • Juice from a Half lemon

Instructions

  • Crush ginger, garlic, and cumin seeds to your desired texture
  • Add ghee to a wide pan and heat
  • Furthermore, add mustard seeds and let them splutter
  • Add crushed ingredients; mix well
  • Furthermore, add curry leaves; roast well
  • Add tomatoes; mix well
  • Furthermore, add turmeric powder and required salt; mix well and cook till tomatoes turn mushy
  • Add asafoetida and give a quick mix
  • Furthermore, add water; give a quick mix
  • add coriander leaves; mix well
  • Boil for 10-12 minutes till the raw smell goes off
  • Turn off the stove
  • Add a pinch of salt to squeezed lemon juice
  • Filter and add the required lemon juice
  • Mix well and serve warm

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Notes

  1. Mortar & pestle gives the best texture and taste to the rasam. If you don't have it, pulse in the mixie jar. Avoid grinding. You can also finely chop ginger and garlic
  2. Tomato and lemon sourness goes well with ginger flavor so I generally skip tamarind for this rasam. If you are adding tamarind flavor might vary
  3. Ginger and green chilli spice is enough for the rasam. You can add little red chilli and pepper spice
  4. you can add dal but in that case, increase the chilli accordingly

Tips to add Lemon juice

  1. Add lemon juice after the stove is turned off
  2. Avoid boiling un the lemon rasam after adding the lemon juice. You can warm the rasam before serving
  3. Make rasam watery
  4. Add lemon juice little by little. Taste then add as required 
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