A recipe for Ginger Rasam / Easy South Indian style lentil soup with ginger
There are not too many recipes where fresh ginger root is the main ingredient. There is the Puli-inji, a tamarind and ginger based condiment, or the ginger thokku which is a spicy pickle. I do feel all out of sorts if my fridge doesn’t stalk fresh ginger as I need it for my tea, come hell or high water. And that, my friends, is the reason, I end up ordering way too much. Like half a kilo at a time !
So when half a kilo of ginger stares back at you each time you open the door of the refrigerator, you can’t help but put it to good use in a recipe where the flavours really shine.
For the uninitiated, rasam is a very thin soup, traditionally made using thinned out cooked dal. Tamarind or tomatoes provide the tanginess, and a special spice powder brings in flavour. A tempering of cumin seeds and curry leaves in ghee adds to the aroma.
This Ginger Rasam I’m sharing with you today is not a traditional family recipe, mind you. I don’t remember my grandma, mum or aunt having made this ever. But it makes good use of ginger and the heat from the ginger and pepper provide relief if you’re down with the sniffles.
This is completely a Bangalore weather inspired recipe. These days, the grey skies are forever threatening-to-rain and a bowl of hot ginger rasam, rice and ghee feels like the ultimate comfort food. The rasam is slightly thicker than it usually is (like someone on Twitter saw the pic I had posted and promptly pointed out). It works well as a soup too.
Before I take you to the recipe, I want to share with you the new promo we shot for my Youtube channel – it’s completely goofy and exactly how I am when I am not facing the camera 🙂 My team at Ping Network has managed to capture me at my crazy best 😀 We’ve shot quite a few recipe videos, so do subscribe and stay tuned for a new video every Monday.