Posted by Supraja Srinivasan @ Aaharam on 19/11/2015
Ginger Rasam
1. Tamarind small lemon size soaked in hot water take essence like all rasam
2. Soak 1tsp jeera, 1/2 tsp toor dal, 2 inch ginger peeled cut in water for 10 mins.
3. One small tomato
4. Grind soaked ingredients with tomato into fine smooth puree.
5. Boil tamarind juice with salt and little rasam powder.
6. After raw smell goes add grinded puree boil for just 5 mins
7. Then add water till double volume.
8. Once boiled switch off..
9. Garnish with coriander leaves
10. Temper in ghee little mustard and one red chillie and curry leaves.
Note: little rasam powder is enough for flavour.
No need to add perungayam.
Enjoy rasam in this winter..
Ginger Rasam
1. Tamarind small lemon size soaked in hot water take essence like all rasam
2. Soak 1tsp jeera, 1/2 tsp toor dal, 2 inch ginger peeled cut in water for 10 mins.
3. One small tomato
4. Grind soaked ingredients with tomato into fine smooth puree.
5. Boil tamarind juice with salt and little rasam powder.
6. After raw smell goes add grinded puree boil for just 5 mins
7. Then add water till double volume.
8. Once boiled switch off..
9. Garnish with coriander leaves
10. Temper in ghee little mustard and one red chillie and curry leaves.
Note: little rasam powder is enough for flavour.
No need to add perungayam.
Enjoy rasam in this winter..
