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 !
Watch the video recipe for Ginger Rasam
For the uninitiated, rasam is a very thin soup, traditionally made using the ‘stock’ that you get after cooking lentils. Alternatively, you can blend some cooked lentils with water to get a thin lentil soup base to prepare a rasam. It is not as thick as a usual 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.
Serving suggestion -Lunch Menu:
- Ginger Rasam
- Crispy Okra
- Potato Curry