Ginger And Curry Leaf Rasam Recipe

Name: Ginger And Curry Leaf Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup dried red lentils, picked over, washed, and drained; 6 1/4 cups water; 1 teaspoon ground turmeric; 1/2 teaspoon salt; 2 tablespoons vegetable oil; 10 fresh curry leaves; 2 teaspoons black mustard seeds; Pinch of asafetida; One 3-inch-long piece fresh ginger, peeled and finely chopped; 1 medium tomato, finely chopped; 1 (12-ounce) can unsweetened coconut milk; 1 tablespoon tamarind paste; 1 teaspoon freshly ground black pepper

Servings: persons

1/2 cup dried red lentils, picked over, washed, and drained
6 1/4 cups water
1 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
10 fresh curry leaves
2 teaspoons black mustard seeds
Pinch of asafetida
One 3-inch-long piece fresh ginger, peeled and finely chopped
1 medium tomato, finely chopped
1 (12-ounce) can unsweetened coconut milk
1 tablespoon tamarind paste
1 teaspoon freshly ground black pepper

1
1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
2
2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
3
3. Season with salt and serve hot, garnished with the fried curry leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dried red lentils, picked over, washed, and drained, 6 1/4 cups water, 1 teaspoon ground turmeric, 1/2 teaspoon salt, and more.

Yes, Ginger And Curry Leaf Rasam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger And Curry Leaf Rasam

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