Ginger - Lemon Rasam | Rasam Recipe | Allam Nimakaya Rasam | How to make Ginger Rasam

Sambar - Rasam Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • Red Gram - One fist (soaked for 30 mins)
  • 5 - 6 Sprigs Curry leaves
  • 1 Tomato
  • 1/8 tsp Turmeric
  • 1/2 liter Water
  • For Rasam Powder
  • 1 tsp Black Pepper
  • 1 Inch Ginger
  • 5 - 6 Garlic pods
  • 1 tsp Cumin Seeds
  • For Rasam
  • Rock Salt - As per taste
  • 3 tbsp Lemon Juice
  • 1 Small Bunch Coriander
  • For seasoning
  • 1 tbsp Oil
  • 1/2 tsp Mustard
  • 2 Pinches Fenugreek
  • 2 Red Chillies
  • 1 Pinch Asafoetida
  • 2 Sprigs Curry leaves

Instructions

  1. Cook soaked red Gram adding Turmeric, Tomato and Curry Leaves in water on a medium flame to four whistles.
  2. Mash the cooked Dal and strain it with a strainer, pressing it with a ladle, so that you get a smooth consistency.
  3. Grind all the ingredients for Rasam powder
  4. Add Salt to the Dal and boil it on a medium flame, now remove it from the fire and add Lemon Juice and Green Coriander.
  5. Finally, heat some Oil and add Mustard, Fenugreek, Red Chillies, Curry Leaves and Asafoetida. Add this seasoning to the Rasam and serve hot.