Tuesday, January 26, 2010

Ginger Rasam(Spiced Ginger Soup)

Ginger has been associated with alleviation of the feeling of nausea, even in case of pregnant women. The anti-inflammatory properties of ginger make it effective in alleviation of the pain associated with rheumatoid arthritis. Ginger helps to promote warmth in the upper respiratory tract and thus, is quite effective in treating cold and flu. Those suffering from cramps, caused by stomach gas, have found ginger to be quite effective. Ginger makes the platelets less sticky and is thus, pretty helpful in case of circulatory disorders. The cineole content in ginger has been found to be a mood enhancer and can help in relieving stress. Ginger is a natural and effective mouth freshener and also aids digestion. Ginger reduces inflammation and also helps lower cholesterol. Ginger is good for those suffering from gas and bloating.


Ginger - 2 inch piece

Ripe Tomato - 1 small one

Green Chili - 1 or to taste

Grated Coconut - 1 tbsp

Salt - 1 tsp or to taste

Tamarind Paste - 1 tsp or if using raw tamarind soak gooseberry sized ball

Water - 3 cups

Cooked Thoor Dal - 1/4 cup(optional)

Asafoetida - very small piece or 1/4 tsp powder

Rasam powder - 1 tsp


Oil or Ghee - 1 tsp

Mustard Seeds - 1/4 tsp

Curry leaves - 5 to 6 chopped


1) Extract the tamarind pulp and add 1 1/2 cups of water to it.

2) Add salt, asafoetida and rasam powder to the tamarind water and let this simmer.

3) Grind the tomato, green chili, ginger and coconut to a coarse paste and add this paste along with the rest of the water to the tamarind water and spices. Let this boil till the raw smell is gone.

4) Now add the cooked dal(this is optional) and simmer for 5 minutes and switch off.

5) Heat oil add mustard seeds, once they stop spluttering add the curry leaves and switch off the stove.

6) Add this to the rasam and serve it hot.

7) Enjoy!!


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