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Saturday, June 5, 2010

Shunti Saaru / Ginger Rasam

3/4 - 1 inch sized Ginger
Large lemon sized Jaggary
Large grape sized Tamarind
2 Green Chillies
8 - 10 Curry leaves
1 - 2 pieces of Red Chillies
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Big pinch of Asafetida powder
Salt to taste
1 tsp Ghee
5 - 6 cups Water

Cut the green chillies vertically into two long halves as shown in the picture below. Mash the ginger as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put tamarind water, jaggary, water, salt, mashed ginger, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins.
Put mustard seeds, cumin seeds, red chilly pieces and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.


Lakshmi said...

Delicious rasam. I will try it soon.

Oppanna Bhat said...

Recently I got a chance to taste 'puli inji' in one of wedding near Kasargod.It is also delicious.Could you please tell us the preperation of puli inji.

Krishnaveni said...


I haven't tried Pulinji yet.... I will let you know once I try.

Ashwini S Acharya said...

hii.. i tried it its too good