Ginger rasam recipe
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Let see how to make ginger rasam. This rasam is good for in-digestion. You can drink as it is or eat with white rice.
By indiantamilrecipe.com |
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INGREDIENTS:
- Pigeon pea - 1/4 cup
- Garlic - 5 clove
- Black pepper - 2 teaspoon (tsp.)
- Ginger - little
- Turmeric powder - 1 teaspoon (tsp.)
- Cumin seed - 1 teaspoon (tsp.)
- Asafoetida powder - a pinch
- Lemon juice - little
- Mustard seed - 1/4 teaspoon (tsp.)
- Curry leaf - little
- Coriander leaf - little
- Sesame oil - as needed
- Salt - as needed
PREPARATION:
- Cook the pigeon pea with water as needed. Once the pea is cooked filter the water and keep it aside.
- Grind ginger, black pepper, garlic to coarse in a mixer.
- Heat oil in a pan. add mustard seeds, cumin seeds, curry leaf and sautae until the mustard seeds stop splattering.
- Now add ground (ginger, black pepper, garlic) and sauté until the raw smell is gone.
- Now add the cooked pigeon pea liquid, turmeric powder, salt, asafetida powder. Once the masala water starts to boil remove from heat.
- Now add the lemon juice, coriander leaves. Rasam is ready to be served.
NOTES:
- You can drink this rasam or add to plain white.
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