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Mango Ginger Rasam | Rasam recipe | Ginger rasam | Allam Charu recipe

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 15 Mins
  • Total Time 20 Mins
  • Servings 6

Ingredients

  • For Ginger Paste
  • 35 - 40 gms Mango Ginger pieces
  • 6 - 7 Red Chillies
  • 1 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 1 tsp Pepper
  • For Rasam
  • 50 gm Tamarind
  • 3 Ripe Tomatoes
  • Green Coriander one bunch
  • Rock Salt
  • 1.5 liter Water
  • 2 Green Chillies Sliced
  • 1/4 tsp Turmeric
  • 2 tsp Jaggery
  • 2 tbsp Green Coriander
  • For Seasoning
  • 2 tbsp Ghee
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 Red Chillies
  • 2 Sprigs Curry leaves
  • 3 tbsps Raw Coconut grated
  • Asafoetida – a pinch
  • 5 Garlic chopped (optional)

Instructions

  1. Add all ingredients for the Ginger paste in a mixie and grind to a smooth paste.
  2. Add some water to Tamarind and squeeze paste. Add Tomatoes and Green Coriander stems, squeeze hard and extract the essence and throw away the pulp.
  3. Add all ingredients – Tomato-Tamarind juice, Salt, Green Chillies, Mango Ginger paste, and Water and boil for 15-20 minutes.
  4. While the Rasam is boiling, add Jaggery and a little Green Coriander and boil.
  5. Heat Ghee and add the seasoning ingredients, let them splutter and add to the Rasam.
  6. This Rasam tastes good with Rice.