Ginger Rasam

Ingredients:

  • Ginger 1 inch piece
  • 1 green chilly
  • Tamarind gooseberry size
  • A pinch fenugreek
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • A pinch asafoetida
  • Curry leaves
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp Ghee/Oil

Method:

  • Heat Ghee/Oil in a pan; add fenugreek, urad dal, mustard and cumin seeds.
  • When dal changes color, add sliced green chilli, asafoetida and curry leaves.
  • Then add 5 cups of water, tamarind, turmeric powder and salt.
  • Bring to boil and add mashed ginger.
  • Close the lid and simmer for a minute.
  • Ready to serve.