Saturday, October 11, 2008
Ginger Soup - Inji rasam
Ginger - Inji - small quantity
Green chilly - Pachai milagai - 1 no.
Tomato - Thakkali - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Rasam powder - Rasam podi - 1 table spoon
Turmeric powder - Manjal podi - 1 tea spoon
Salt - Uppu - 1 table spoon
Oil for frying
Wash and squeeze tomatoes. Peel off the skin from ginger and smash coarsely. Keep other ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add tomatoe, ginger, green chilly (slit into two pieces). Add little turmeric powder, rasam powder and salt. Mix well. Add water if required. Finally add chopped coriander leaves.
Ginger rasam is delicious and ready to be served. It can be had like soup or along with white rice. It can be served for 3 persons. It takes some 15 minutes to prepare.
Note: Since green chilly and ginger are added rasam powder can be reduced a little.
Optional: Ingredients can be added/removed.
You can find your way across this country using burger joints the way a navigator uses stars