Ginger is said to have many therapeutic values. It is mostly consumed for curing digestive problems. Rasam is a favorite rice accompaniment that usually makes rice more tasty and tangy. Ginger rasam is a great combination for rice and curries, moreover it also helps in digestion of food the proper way. You can even consume rasam as a soup after food for enhancing proper digestion.
Ingredients
- Ginger- 2 inch length
- Toor Dal- 4 tbsp
- Red chilly powder- 1 tsp
- Pepper powder- 1/2 tsp
- Turmeric- 1/4 tsp
- Fenugreek powder - 1/4 tsp
- Asafoetida - 1/2 tsp
- Garlic cloves- 2 nos
- Tamarind - 1 1/2 lemon size
- Tomatoes - 2 nos
- Mustard seeds- 1/2 tsp
- Curry leaves
Method
Step 1
- Heat a pan
- Dry roast Toor dal and keep aside
- In a mixer jar, add toor dal and ginger and grind to a paste by adding a little bit of water
- Keep the paste aside
Step 2
- Grind Garlic and shallots and keep aside
Step 3
- Grind the tomatoes
- Keep them aside
Step 4
- Take a bowl with 1 cup of water
- Add tamarind to it
- Make a paste
- Strain this paste and keep aside
Step 5
- Heat a Kadai
- Pour sufficient oil
- Add in mustard seeds to the oil and pop them
- Add the ground shallots and garlic to the kadai and saute for 2 minutes
- Now add the toor dal and ginger paste to the kadai and saute
- Add fenugreek powder, asafoetida, turmeric and pepper powder. Saute well
- Add the tomato paste to the kadai and saute well
- Now pour 2 cups of water and allow the water to boil. This is to make sure that the toor dal gets cooked up.
- You may may simmer the flame to add the tamarind mix to it
- Add sufficient water to give it a loose consistency
- Add salt and switch off the flame after 2 minutes
- Pour the rasam in a serving bowl
- Serve with rice or pour it to a glass and have a sip whenever you want.
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