Sukku Rasam

Sukku Rasam

//SUKKU/DRY GINGER RASAM//

Ingredients:

  • Tamarind puree – 1 tblsp
  • Tomato – 1 no
  • Sukku/ dry ginger – 1 inch ( crushed)
  • Omam/ ajwain/ carom seeds – ¾ tsp
  • Cumin seeds – 1 ½ tsp
  • Black pepper – 1 tsp
  • Garlic – 3 cloves
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Coriander leaves – 1 tblsp (finely copped)

Tempering:

  • Ghee/ clarified butter – 1 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few

Procedure:

  • In a small mixie jar, add the dry ginger/ sukku, cumin seeds, carom seeds, black pepper and garlic. Grind it coarsely without adding water and keep aside
  • In a small bowl, add the tamarind puree, turmeric powder, finely chopped coriander seeds, crushed tomato along with coarsely grounded pepper mixture mix well with required amount of salt
  • Heat a tsp of ghee in a sauce pan and add the mustard seeds allow it to splutter; now pour the rasam mixture into the pan.
  • Don’t boil the rasam, when the top of the rasam turns frothy; turn off the flame.
  • The healthy, medicinal and aromatic “SUKKU/ DRY GINGER RASAM” is ready to serve with hot rice.

NOTE/TIP:

  • Keep this rasam for one time meal, especially during winter time or for cold.


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