Ginger Garlic Rasam

Rasam is one of the most comforting food.  My MIL is an expert in making so many varieties of Rasam.  I learned a few from her and you can check it out a few from here.  We make rasam using garlic occasionally. But this is something I tried here recently when my kiddo got sick with stomach upset and she started throwing up suddenly.  Because of that her throat became sore.  Ginger is good for throat and garlic is good for digestion.  Here goes the recipe.


Ingredients:

1. Tomato - 2 medium sized
2. Tamarind water - 1 cup
3. Ginger-Garlic Paste - 1 tbsp
4. Toor Dhall - 2 tbsp
5. Salt to taste
6. Rasam Powder - 1 1/2 tsp
7. Pepper - cumin powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Oil/ghee - 2 tsp
10. Mustard seeds - 1/2 tsp
11. Fenugreek seeds/ Methi seeds - 1/2 tsp
12. Hing -a pinch
13. Red chillies - 1 or 2 according to taste.
14. coriander leaves - for garnishing
    

• Soak toor dhall in water for half an hour.
• Chop tomato finely and take 3/4th of the quantity in a mixie jar.
• Add ginger garlic paste, rasam powder, pepper-cumin powder, soaked toor dhall to it and grind it as a fine paste.
• Take a pan, add the remaining tomato pieces, tamarind water, turmeric powder and salt and bring it to boil.
• Add the grounded paste to it and let it boil in medium flame for 7 to 10 minutes until the raw smell goes away.
• Add required amount of water to bring it to the required consistency.
• Wait until it becomes frothy.  Turn off the stove.
• In a seasoning pan, preheat ghee/oil, splutter mustard seeds.  Add fenugreek and red chillies to it and fry it until golden brown.  
• Pour it on top of rasam.  Garnish it with coriander leaves.

This goes really well with steamed hot rice along with a teaspoon of ghee.  Also we can drink it as a soup adding a pinch of pepper powder if needed.