Rasam is a spicy South Indian Soup which is prepared in different varieties. This Ginger Rasam is one such variety, which is used for sore throat, cold or fever. I used to prepare either this rasam or Pepper Rasam when any body have cold in our family. Ginger has so many medicinal values and my grandmom used to prepare inji kashayam during my childhood days. This ginger rasam preparation also has so many variations. I followed a simple recipe for this.
How to make Ginger Rasam
Cumin seeds – a pinch (optional)
Lemon juice – 1 tsp (optional)
2. In a kadai / pan, add the oil and when it is medium hot, add the mustard and when it splutters add the cumin seeds and curry leaves. Fry for a 30 sec and add the crushed pepper garlic paste (from 1) and fry for a min. (If you want to add the red chillies, add at this stage before adding the crushed paste. I didnt add, as I felt it will be too spicy for my kids)
4. Add the water and the tamarind water. Add the salt, turmeric powder and asafoetida. Allow to boil. Add the coriander leaves and ghee at this stage.
1. Adding lemon juice is purely optional.
2. If you need more spicy, add the dry red chillies.
3. The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.
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