Ginger and Curry Leaf Rasam

Rasam is a popular South Indian soup known for its tangy and spicy flavors. It is often consumed as a digestive aid and is believed to have medicinal properties.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Ginger and Curry Leaf Rasam

Cooking Method: Boiling, Tempering Cuisine: Indian Courses: Indian Cuisine, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Tamarind
• 4 cup Water
• 1 medium Tomato
• 1 sprig Curry Leaves
• 1 inch Ginger
• 2 medium Green Chili
• ¹⁄₂ teaspoon Turmeric Powder
• 2 teaspoon Rasam Powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ teaspoon Cumin Seeds
• ¹⁄₂ teaspoon Mustard Seeds
• ¹⁄₄ pinch Asafoetida
• 1 teaspoon Ghee
• 2 tablespoon Coriander Leaves

Instructions

1. Soak tamarind in water and extract the pulp.
2. In a pan, add tamarind pulp, chopped tomato, curry leaves, chopped ginger, slit green chilies, turmeric powder, and rasam powder.
3. Cook on medium heat for 10 minutes.
4. In a separate pan, heat ghee and add cumin seeds, mustard seeds, and asafoetida. Once they splutter, add it to the rasam.
5. Add salt and simmer for 5 minutes.
6. Garnish with coriander leaves and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 15g5%

Sugars 2g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.