Allam Charu
Ingredients:
Ginger 1 inch piece
Green Chilli 1
Tamarind 1 inch sized ball
Fenugreek Seeds a pinch
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3
Turmeric Powder a big pinch
Salt to taste
Ghee 1 tsp
Method of preparation:
Peel, wash and mash ginger.
Remove stem, wash and slice green chilli.
Heat ghee in a deep vessel, add fenugreek seeds, urad dal, mustard and cumin seeds.
When dal changes color, add green chilli, asafoetida and curry leaves.
Then add 5 cups of water, tamarind, tumeric powder and salt.
Bring to boil and add mashed ginger.
Close the lid and simmer for a minute.
Serve hot with rice.
Notes: Alternatively, add all the ingredients raw and bring to boil for different taste.
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hi anusha,
allam charu mummy chesevaru.nenu kooda chesthuvuntanu at rainy days.
presentation bagundi
vineela
This is fantastic. Ginger rasam is good for digestion.
Love rasams. Just started experimenting wth them. inger rasam looks yummy. will try
perfect for this winter raji. i am drinking kashayas regularly these days. ginger rasam i can drink like a soup…
rasam looks so good right now in all this rain we’re having in Houston! and i don’t even have to cook any dal for this recipe! love it!
Raji,
You did not mention abt tamarind.when and how to use that. i think by mistake you missed it. please do include it so that those who are new to kitchen can also prepare it well.
Oh dear, nobody can beat you out in photography and presentation. Hats off to you.
hi
i m pukka rasam lover this is yummy rassam challa tasty mari challa healthy guda unnadi thnx for this recp