Ananya's Simple and Tasty Ginger Rasam

Ingredients:

• Tamarind Juice (diluted) - 2 Cups
• Jeera - 1 to 11/2 tspn
• Curry leaves - few nos
• Ginger Juice - 2 to 3 tblspn
• Salt - to taste
• Mustard - 1/2 tspn
• Oil or ghee - 1 tspn

Ginger juice :

• Take ginger any quantity peel the skin, chop it and grind it in mixie along with water nicely
• Then transfer it in to a cup and allow to stand for 10 to 15 mts
• Take only the upper surface water don't take the sediments

Method:

• Grind jeera and curry leaves to make paste with water
• Heat the tamarind juice with salt until raw smell goes
• Then add jeera paste when it starts boils nicely switch off the stove
• Heat ghee or oil in a kadai add mustard when it pops out add curry leaves along with asafoetida ( if needs) and pour on to the rasam
• Few minutes later add ginger juice and serve simple and tasty Ginger Rasam hot

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