Ginger Rasam

Also Known As:  Ginger Rasam

Category:  Curry

Region:  South Indian

Type:  Vegetarian

Serving Size:  9  Adults

Cooking Time:  20  Minutes

Preparation Time:  15  Minutes


  1. Ginger     50    g
  2. Red Gram (Thuvaram Parippu)     ¼    cup
  3. Tomato     3    no.
  4. Tamarind Lemon size    1    nos.
  5. Rasam powder      2    tsp
  6. Asafoetida     1    pinch
  7. Turmeric Powder     ¾    tsp
  8. Salt to taste     ½    tsp
  9. For Seasoning
    1. Mustard Seeds      1    tsp
    2. Curry Leaves      1    stalks
    3. Oil      1    tsp
    4. Dry Red Chillies      2    nos.
  10. Coriander Leaves -chopped    2    tbsp


  1. Wash and peel off ginger and cut it in to samll pieces.
  2. Keep 4 or 6nos. of ginger seprately. From the remaining ginger pieces, grind and extract ginger juices.
  3. Extract the pulp of tamarind by soaking it in a cup of hot water.
  4. Cook red gram in cooker and extract 3 cups of water from it.
  5. Add chopped tomatoes, salt, turmeric powder, remaining pieces of ginger, rasam powder, tamarind pulp and asfoetida along with gram extract and pour 2cup of water in it.
  6. Let it boil for 5 minutes.
  7. Heat the oil in a small frying pan. Splutter the mustard seeds in the frying pan.
  8. Add the curry leaves, broken dry red chillies.
  9. Fry this for a minute.
  10. Add the seasoning to the rasam, mix well.
  11. Garnish rasam using coriander leaves.
  12. Serve rasam hot.

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Recipes Similar to Ginger Rasam:  Moong Dal Rasam , Araithuvuttu Rasam , Athirasam , Rasam , Milagu Rasam

Other Recipes with Ginger:  Ginger Sponge Cake , Injithair , Ginger Chutney , Ginger Pickle

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