Name: GINGER RASAM / INJI RASAM / ALLAM CHARU recipe by Shobha Keshwani at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: Toor dal ... handful (soaked and boiled with tomatoes); Ginger ... 2 inch pieces (can add more if you like); Tamarind .. size of a lemon soaked in half cup water; Tomatoes ... 2 small; Salt ........... to taste; Jaggery ... 1 tsp; Rasam powder ... 1 tbsp; Coriander leaves .. handful; Turmeric powder ... 1/4 tsp; (For tempering:); Oil ... 2 tbsps; Asafoetida .. 1 pinch; Curry leaves .. 1 sprig; Mustard seeds ... 1 tbsp; Cumin seeds .... 1 tsp; Dry red chillies .. 1 broken

ABOUT GINGER RASAM / INJI RASAM / ALLAM CHARU RECIPE

Rasam is a dish made almost everyday in all the South Indian homes. Hence it is made with many variations. I have already posted a few of them . Today's preparation is ginger flavoured rasam. This one is specially good when you have a sore throat.

Ingredients Serving: 2

Toor dal ... handful (soaked and boiled with tomatoes)
Ginger ... 2 inch pieces (can add more if you like)
Tamarind .. size of a lemon soaked in half cup water
Tomatoes ... 2 small
Salt ........... to taste
Jaggery ... 1 tsp
Rasam powder ... 1 tbsp
Coriander leaves .. handful
Turmeric powder ... 1/4 tsp
(For tempering:)
Oil ... 2 tbsps
Asafoetida .. 1 pinch
Curry leaves .. 1 sprig
Mustard seeds ... 1 tbsp
Cumin seeds .... 1 tsp
Dry red chillies .. 1 broken

Instructions

Wash the ginger and cut into pieces. Grind it in am mixie.
Boil it in 2 cups of water for a couple of minutes
Strain it and keep aside.
Boil the soaked toor dal with tomatoes in a pressure cooker for 2 -3 whistles.( You can add them whole and peel the skin before blending the cooked dal.)
Blend it and set aside.
In a pan add the tempering ingredients.
When they crackle add the ginger water.
Now add the tamarind water, dal, coriander leaves and bring to a boil.
Stir in the rasam powder, salt, and jaggery, Simmer for a minute and it is ready to serve.

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