//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.