Ginger. I don't think this rhizome needs any introduction. This is an everyday ingredient that adds that extra punch to our meals. This knobbly root holds a very special place in our ancient Ayurvedic texts. In addition to aiding digestion and relieving throat congestion, Ginger also has some anti cancer properties. It has proven to suppress the growth of any type of cancer cell. This is supposed to be one of the most exciting properties of ginger.
Those of you who like ginger can try this recipe. Though ginger plays the main role in this dish, it's pungency is balanced by the sweetness of the coconut and jaggery. In addition to this, there is also a protein boost from the pigeon peas. This soupy rasam, along with rice and papad can make a very satisfying meal.
Ginger rasam recipe:
Preparation time: 15mins
Cooking time: 10min
Toor dal or pigeon peas- 1tbsp, washed and Pressure cooked till done
salt to tasteJaggery- 1/2tsp
Grind together:Ginger- 2" piece
Grated fresh Coconut- 2tbsp
Jeera or cumin seeds- 1 tsp
Oil or ghee- 2tsp
Mustard seeds- 1/2tsp
Curry leaves- 1sprig
Hing- 1 pinch
- Grind the ginger, coconut and jeera along with a little water to a fine paste.
- Add the ground paste to the boiled toor dal and add enough water to achieve the desired consistency and bring the mixture to a boil on a low flame
- Add the salt and jaggery and simmer for few mins more
- In a separate pan, heat the oil or ghee and add the mustard seeds
- Once they pop, add the hing and curry laves
- Fry till the curry leaves turn crisp and add the seasoning to the boiling rasam.
- Boil for a min more and take off the heat.
- Serve hot with rice.