Ginger Rasam

A zesty lentil broth from Tamil Nadu



   Toor Dal		3 tbs.
   Ginger 		3-4 pieces
   Turmeric Pdr		¼ tsp
   Mustard Seeds	½ tsp
   Cumin Seeds		½ tsp
   Black peppercorn	1 tbs.
   Copra		3 tsp (grated )
   Jaggery		1 tbs. (powder)
   Curry leaves		20
   Green Chilli		2 no
   salt 		to taste
   water		1 cup 11/2 cups (extra)
   Coriander leaves	chopped

For Tempering:
Mustard Seeds 1 tsp Oil 2 tsp Asafetida Powder tsp. Cumin Seeds 1/2 tsp Red Chili 1 Curry Leaves a few


  • Soak the toor dal In 1 cup water for 30 minutes. Drain off water and set dal aside.
  • Place the cumin seeds, black peppercorn, green chilies, ginger(peeled and grated), grated copra, and jaggery in a electric blander or food processor.
  • Add the soaked dal and blend ingredients to a fine paste.
  • Place in a heavy sauce pan. Add 11/2 cups of water and salt to taste.
  • Bring to boil. Simmer over a low heat for 2-3 minutes, Add more water if the rasam is too thick.
    Tempering:
  • Heat the oil in a heavy saucepan.
  • Add mustard seeds, cumin seeds, asafetida halved red chilies and a few curry leaves.
  • When the mustard seeds splutter, add this mixture to the rasam.
  • Garnish with the chopped coriander leaves.


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