Ginger Garlic Rasam

I really didn't know what to call this recipe. Speaking honestly, it really is nothing other than chaaru. But its not the regular chaaru or rasam that I have always made. I tasted this at my friends place, and this was so different and flavorful that I really wanted to post it here. The best thing about this recipe is that it incorporates ginger also, which as I mentioned earlier, is reputed to be a great anti inflammatory agent, making this a wonderful thing to have when you are down with a cold! Like all other rasams, this makes a great soup.

Nutritional Information: *
Per half cup of rasam:
Calories: 31
Calories from Fat: 21
Total Fat: 2 g (4% of DV)
Saturated fat: 0 mg
Monounsaturated Fat: 1.7 g
Polyunsaturated fat: 0.3 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 585 mg (24% of DV)
Total Carbohydrates: 3 g (1% of DV)
Dietary Fiber: 1 g (2% of DV)
Sugars: 0 g
Proteins: 1 g

Vitamin A: 6% of DV
Vitamin C: 6 % of DV
Calcium: 1% of DV
Iron: 2% of DV



Ingredients: (Makes 4 cups)
Olive oil: 4tsp
Fenugreek seeds: 1/2 tsp (menthulu, methi seeds)
Chana dal: 1/2 tsp (Gram dal, yellow lentil)
Urad dal: 1/2 tsp (minapappu)
Red Chilies: 3
Mustard seeds: 1/2 tsp (aawalu, rai)
Cumin seeds: 1 tsp (zeera, jillakarra)
Water: 4 cups
Tomatoes: 2, medium, chopped
Tamarind: 2 inches
Curry leaves: 2 sprigs
Cilantro: 1/2 cup, chopped
Ginger: 2 inch pieces, skin removed
garlic: 4 cloves
Asafoetida: 1/4 tsp (hing, ingua)
Turmeric: 1/4 tsp
Salt: 2 tsp (adjust to taste)
Chili powder: 1/2 tsp (adjust to taste)
Rasam powder: 1.5 tsp

Method:

Add 4 tsp olive oil to a stock pot. Let it warm and add the chana dal, urad dal, mustard seeds, cumin, fenugreek seeds, finely crushed ginger and garlic, curry leaves, asafoetida, turmeric, red chilies and cilantro.

Saute till the raw smell of ginger and garlic disappears. The tadka (popu) will smell heavenly at this point.

Add the water.
Microwave tomatoes on high for 3 to 4 minutes and add to the water.

Add a little water to the tamarind. Microwave for 30 seconds. Let cool and squeeze out the pulp. Add to the water.

Add about 2 tsp salt, 1/2 tsp red chili powder. Let the mixture boil for 5 minutes.

Add the rasam powder and let boil for another 5 to 7 minutes.

Serve hot as soup or as an accompaniment with rice.



*Percent daily values are based on a 2000 calorie diet and may vary based on individual requirements.

Breakdown of Calorific Information:
Carbohydrates: 29% Fats: 67% Proteins: 4%