- 1 sp Coriander Seeds/Dhaniyalu
- 3/4 sp Cumin Seeds/Jeelakarra
- 1/4 sp Black Pepper/Miriyalu
- 1″ inch Ginger piece/Allam mukka
- small gooseberry size Tamarind
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Hing
- chopped Coriander Leaves
- few Curry Leaves
- 1 sp Oil
Pound coriander seeds, cumin seeds, black pepper and ginger piece in a mortar and pestle. In the meantime, wash and soak tamarind in a cup of water and keep aside.
Heat oil in a pan add popu ingredients and fry, once crackle add curry leaves and stir, then add turmeric powder, ground ginger mixture and mix well, fry it for 30 secs on low flame.
Now add in tamarind water, salt, chopped coriander leaves, mix well and bring to a boil. Let it boil for at least 5 minutes. After that turn off the flame and transfer into a serving bowl. Now hot hot Ginger Rasam is ready to serve. It is a spicy and healthy dish for cold and sore throat in winter & rainy season.