Easy Ginger Rasam Recipe

Cooking Directions

• STEP 1.Soak tamarind in water and extract the juice.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped ginger, green chilies, and tomatoes to the pan and saut茅.
• STEP 4.Add tamarind juice, turmeric powder, rasam powder, and salt.
• STEP 5.Bring the rasam to a boil and simmer for a few minutes.
• STEP 6.Garnish with coriander leaves and serve hot.

Cooking Tips

• Adjust the amount of ginger and green chilies according to your taste preference.
• You can add a pinch of asafoetida for additional flavor.
• Serve the rasam hot for the best taste.

Storage and Serving

• Leftover Ginger Rasam can be stored in the refrigerator for up to 2 days.
• Reheat the rasam on the stovetop before serving.
• Serve as a soup or with steamed rice and a side of papad.