Sambar / Rasam / Kuzhambu Varieties.

Ginger Rasam – No Need of Rasam Powder !!!

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There are really only two ways people look at Ginger – They either love it or they hate it! In my opinion Ginger is pretty under rated. We use it in appetisers, main courses, salads, dressings, desserts, cookies and even bread! It supposedly helps with digestion, is an effective cure for coughs and colds, boosts immunity and helps combat cancer. In the long list of medicinal properties I love the fact that its been around for thousands of years. In fact I love it in my tea for the zing that it provides. I have been contemplating making my own ginger cough drops, but that`s a project for another day. Ginger Rasam needs no prep work and no Rasam Powder. It`s one of those things you can prep,cook and finish in under 30 minutes or less. Use it as a rasam or simply drink it as soup. Its hearty, warming and extremely good for you.

One word of caution – I see many varieties of ginger in the markets. The smaller thinner varieties are in my opinion more potent so slightly reduce the quantity thats recommended. I use the slightly fatter bigger variety thats available in the Indian stores in the US.

INGREDIENTS:

1 Ripe Tomato.

2 Cups Diluted Tamarind Water.

1/4 Cup Cooked Toor Dhal.

1 Inch Ginger Crushed roughly.

1 Tsp Crushed Pepper.

1/4 Tsp Turmeric.

1 Tbsp Jaggery or 2 Tsp Sugar.

Salt to taste.

Cilantro to garnish.

Temper:

2 Tsp Ghee.

1 Tsp Mustard Seeds.

1 Tsp Jeera.

1 Green Chilli sliced long.

1 Tbsp Grated Ginger.

Handful of curry leaves.

Pinch of Hing.

PREPARATION:

  • Chop the tomatoes fine. Grate the ginger as needed. Crush the 1 inch piece in your mortar.
  • Dilute the 1/4 Cup cooked toor dhal with enough water and bring it to about 1 cup.
  • In a heavy bottomed vessel heat the ghee and slowly add the ingredients for tempering – Mustard Seeds, Cumin seeds, slit chilli, grated ginger, hing and the curry leaves .
  • When they splutter add the chopped tomatoes and allow to saute until soft.
  • In a few minutes add the diluted 2 cups of tamarind water and then the turmeric powder, salt, crushed ginger, and the crushed black pepper.
  • This broth has to boil and slightly reduce until all the raw smell is gone.
  • When done, add the  1 cup of diluted cooked toor dhal water and mix.
  • When it setttles down add about 1 tbsp jaggery or 1 1/2 tsp of sugar as needed.
  • Boil the rasam on medium flame so it slowly starts frothing and just begins to boil.
  • Switch off the flame and garnish with chopped cilantro.
  • Keep the vessel tightly closed until its time to serve.
  • Delicious Ginger Rasam can be mixed with rice or simply drink it like soup!!

HINTS:

  1. Some peoople do not prefer to taste the grated ginger pieces. In such cases just mash up the ginger in to rough chunks.
  2. It`s a great option as a hot warming soup.
  3. Moderate the amount of jaggery/ sugar so as to give the rasam a hint of sweetness over the sharpness of the ginger and the pepper.

 

 

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