Ginger - Lemon Rasam | Rasam Recipe | Allam Nimakaya Rasam | How to make Ginger Rasam
1 Comments
Ginger - Lemon Rasam | Rasam Recipe | Allam Nimakaya Rasam | How to make Ginger Rasam - Nothing to beat the taste of ‘Ginger - Lemon Rasam’ which is always a refreshing dish taste.
Here is a detailed recipe for Ginger - Lemon Rasam with images and a video.
In Southern India, Rasam is an important dish without which the meal is incomplete. Rasam is made in different ways. One is made exclusively to eat with Rice, one kind to go with Idli and one more to have like a Soup. This Ginger - Lemon Rasam is ideal to have as a Soup but can also be had with idlis.
A less spicy version can be given to children with less Pepper. It is also refreshing to have when suffering from fever and cold, especially when the climate is cold.
Try Mango Ginger Rasam and Tomato Rasam
Print this Recipe
Tips
• This Rasam is best made with Pepper. You can add Green Chillies if you want it stronger.
• Do not boil the Rasam for too long as it reduces the intense taste.
• I used Red Gram. You can use Green Gram. Soak it before cooking to get soft, well-cooked Dal.
• I used Lemon Juice (3 tbsp), you can add more as per your taste.
• Garlic is optional.
Ginger - Lemon Rasam | Rasam Recipe | Allam Nimakaya Rasam | How to make Ginger Rasam - Recipe Video
Ginger - Lemon Rasam | Rasam Recipe | Allam Nimakaya Rasam | How to make Ginger Rasam
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 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
-
Cook soaked red Gram adding Turmeric, Tomato and Curry Leaves in water on a medium flame to four whistles.
-
Mash the cooked Dal and strain it with a strainer, pressing it with a ladle, so that you get a smooth consistency.
-
Grind all the ingredients for Rasam powder
-
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.
-
Finally, heat some Oil and add Mustard, Fenugreek, Red Chillies, Curry Leaves and Asafoetida. Add this seasoning to the Rasam and serve hot.
Leave a comment ×
1 comments