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December 27, 2012

Ginger- Garlic Rasam

 Ginger and garlic are  pack of  health benefits  .  We generally use ginger garlic in almost all dishes but making a rasam with these ingredients as staple is a little different and even tasty & this even   helps for good digestion and promotes  good health.

Ginger 3 table spoons chopped
Garlic 2 medium cloves
Cloves 2
Peppers 5 to 6
Coriander seeds 1.5 teaspoon
Cumin Seeds 1/8 teaspoon
Red peppers 3
Salt for taste 
Red chili powder 1/4 teaspoon (optional)
Oil a teaspoon
Jaggery grated 2 table spoons
Tamarind Pulp for taste
Onions 1 large sliced 
Sugar a/2 teaspoon

For Tempering:
Mustard Seeds 1/4 teaspoon
Fenugreek seeds 7 to 10
Hing a pinch 
Cumin Seeds 1/4 teaspoon
Curry Leaves 10
Turmeric powder a pinch

Cooking Time 
Preparing time: 5 minutes
Cooking Time: 15 minutes

Step 1: Scrape or peel ginger and  chop roughly , take a blender and blend garlic , ginger , peppers, red peppers, coriander seeds , jaggery,cloves, cumin seeds  into a smooth paste .
Step 2:Heat oil in a deep skillet and add tempering , when it sputters add the paste of ginger  fry it until it oozes out oil.
Step 3: When it oozes oil add sliced onions and curry leaves and salt for taste and cover it with a lid and cook until onions become tender and turn brown color.
Step 4: When onions are done add tamarind pulp and red chili powder, sugar and water and cook for another 5 to 8 minutes .
Step 5: Serve hot with roti or rice.

  • You can make onions into a paste  instead of  slicing them , if you like the rasam to be too smooth you can make onions into puree  / paste .When you add this onion paste you have to fry it until it oozes the  oil.
  • If you add more ginger it may turn the dish a little bitter. To ensure the best taste pell the ginger before grinding.
  • This tastes the best when you make it thick and more like a gravy curry .

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