Sunday, 15 February 2015

Ginger Rasam

Ginger Rasam 

I use lots of Ginger and Asafoetida in my daily cooking as it aids in easy digestion. This Rasam recipe is something that I learnt from my mom. I love rasam , so she will make different varieties of Rasam. My Favorite is Paruppu Rasam, i will post the recipe for that soon. Now about this recipe, It has Ginger, Garlic etc that aids digestion.

 However, my mom always used to say, Ginger should be used in Moderation or else it could do harm to your health.

So I googled and found that we can consume 4 grams of Ginger /per day and it will work in favor, anything way beyond 4 Grams will cause harm to us. So I am sharing the recipe that I learnt from my mom to aid digestion.

I have also explained the method when to add Tamarind Pulp and water while Making Rasam. Try that Method and it will definitely enhance the Taste and Flavour.


Ginger - 2-3 Inch Piece (Peeled)
Garlic - 6 Pods (Peeled)
Red Dry Chillies - 2
Black pepper Corns - 1 Tablespoon (Adjust to Taste, I have made it spicy)
Cumin Seeds - 1 Teaspoon
Tamarind - Gooseberry Sized Soaked in a cup of Water.
Curry leaves - Few Leaves
Coriander Leaves - Few Sprigs
Tomato - 2 (Medium, Chopped)
Asafoetida and Turmeric Powder  - A generous Pinch
Salt - To Taste
Oil - To taste
Jaggery or Sugar  - a small piece (Very little, may be little less than 1/4 inch or else Rasam will be sweet)/ If adding Sugar add 1/4 teaspoon


  • Using a motor and Pestle, crush the following ingredients, Pepper Corns, Cumin Seeds, Ginger, Garlic, Red Chillies, alternatively you can grind it in a mixie. 
  • I use motor and pestle as it gives a earthy Flavor.
  • Keep a pot on stove and add a teaspoon of oil, once the oil is heated add the Mustard seeds and allow it to splutter.
  • Then add the curry leaves and the grounded masala and saute for a minute and then add the Tomatoes.
  • Then add the salt and cook till the Tomatoes is all mushy. 
  • Meanwhile, extract tamarind Pulp from the Soaked tamarind.
  • Once the Tomato is all cooked, add the Tamarind Pulp and add little less than required amount of water
  • May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
  • Retain 1/2 cup of Water from the required amount of water. 
  • To this add Sugar/Jaggery, Asafoetida and Turmeric Powder and allow it to Boil.
  • Let it boil till the raw Flavor is gone.
  • Once the raw flavour is gone, add the 1/2 Cup of water and mix well.
  • Switch off as soon as you see the water bubbling (Don't Over Boil it)
  • Add lots of chopped Coriander Leaves and immediately cover with a lid
  • Enjoy with Rice. 


  • Adding Jaggery/Sugar add depth of Flavor to the rasam.
  • Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
  • Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
  • This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 


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