Ginger and Lime Rasam | How to make Ginger and Lime Rasam

By Aparna Prabhu  |  23rd Nov 2015  |  
4.0 from 1 review Rate It!
  • Ginger and Lime Rasam, How to make Ginger and Lime Rasam
Ginger and Lime Rasamby Aparna Prabhu
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

41

1





About Ginger and Lime Rasam

A perfect blend of flavours and the comfort of rasam.

Ginger and Lime Rasam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ginger and Lime Rasam is just mouth-watering. This amazing recipe is provided by Aparna Prabhu. Be it kids or adults, no one can resist this delicious dish. How to make Ginger and Lime Rasam is a question which arises in people's mind quite often. So, this simple step by step Ginger and Lime Rasam recipe by Aparna Prabhu. Ginger and Lime Rasam can even be tried by beginners. A few secret ingredients in Ginger and Lime Rasam just makes it the way it is served in restaurants. Ginger and Lime Rasam can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Ginger and Lime Rasam.

Ginger and Lime Rasam

Ingredients to make Ginger and Lime Rasam

  • 1/3 cup split pigeon peas/ toor/tuvar dal
  • 2 tsp freshly grated ginger
  • 1 tsp peppercorns
  • 1 tsp cumin seeds
  • 1 green chili
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafetida powder/hing
  • 3 cups water
  • Salt to taste
  • Juice of 2 limes (medium size if large use 1 only)

How to make Ginger and Lime Rasam

  1. Wash the dal well and add it to the pressure cooker with 3 cups of water.
  2. Assemble the ginger, pepper, cumin, chili, turmeric and asafoetida and grind to a fine paste in a mixer grinder or a blender (if you have mortar and pestle you can use that too).
  3. Add the ground paste to the dal and pressure cook for 4-5 whistles on medium flame or until done.
  4. Turn off the heat and wait for the pressure to release.
  5. Once the pressure is released mix well with a whisk and add salt and boil for 2 minutes.
  6. Now turn off the stove/flame and put in the lime juice and serve hot with rice or serve it as a soup.

My Tip:

I have added only 3 cups of water because I wanted a little thick rasam for making it thinner use 4 cups of water.

Reviews for Ginger and Lime Rasam (1)

Bindiya Sharma2 years ago

great for the cold weather, will be trying this lemony rasam soon!
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