Rasam is one of the South Indian preparations which attained its glory when it was adopted by the Britishers and called Mulligatawny Soup. They realized the health benefits that come with a well-made Rasam that had the right balances of spices and tanginess. There are many variations in making Rasam. One of them is this Ginger Rasam also called as Allam Charu. Allam is nothing but Ginger. In the four course meal served generally in wedding functions, Rasam forms part of the third serving with rice. And without Rasam, the meal is not considered complete. We will see how to make this Ginger Rasam which is good for health especially when you have cold and fever. Rasam with Rice makes a simple lunch or dinner and gives an easy comforting feeling to the body and soul.
Coriander Seeds – ½ tsp
Black Pepper Corns – ¼ tsp
Cumin Seeds – ½ tsp
Ginger – 2 ½ to 3 inch piece
Oil (Ghee) – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – ½ tsp
Dried Red Chilli – 1
Green Chillies – 2 (slitted)
Curry Leaves – from 1 twig
Turmeric Powder – 1 pinch
Asafoetida – 1 pinch
Medium Sized Tomato – 1
Tamarind – small goose berry sized ball soaked in 1.4 cup of water
Salt – to suit taste
Jaggery 0 1 tbsp
Finely chopped Coriander Leaves – 2 tbsp
Dry roast the Cumin Seeds, Coriander Seeds and Black Pepper Corn in low flame for a minute. Transfer to a small mixer jar.
Heat ½ tsp of Ghee and roast the Ginger for 2 to 3 minutes in it in low flame.
Powder the dry roasted ingredients for few seconds, add the roasted Ginger and blend them to a fine paste with little water. Keep aside the paste.
Chop the Tomatoes. Take it in a bowl. Crush it with hands. Extract the juice of the Tamarind and add to the crushed Tomatoes.
Heat the Ghee (1 ½ tsp) in a vessel. Add Mustard and Cumin Seeds. When they crackle, add Red Chilli, Green Chillies, Curry Leaves, Salt and Asafoetida. Stir them well. Add the ground paste. Cook them till the water evaporates.
Add the Tomato and Tamarind water. Add 3 to 4 cups of water. When everything comes to a boil, add Jaggery and Salt.
Add Coriander leaves. Boil for a minute.
The healthy Ginger Rasam is ready.
Add water to your requirement. I made about 1 ¼ litres of Rasam.