GINGER RASAM

     
                                                                  ಶುಂಟಿ ಸಾರು

Ginger rasam or shunti saru in kannada,is a soup like & very healthy & tasty rasam which can be served with white rice,ginger is very healthy plant,normally it is root where it grows under the soil.it is consumed as a delicacy or as medicine,India is largest producer of ginger,in kannada we call it as shunti & in tamil inchi.it produses hot & powerful aroma when we cut,this is used in many dishes & it gives fine taste & aroma to dishes & also it is used to prepare ginger tea.some use fresh ginger in there culinary & some use dried & powdered ginger.actually,saying is fresh ginger is very good & nice aromatic.in induan cusine it is used much.& you can call it as key ingrediant.we know what they call in Kannada & Tamil,in hindi it is adrak,bengali adu,gujrati allam,in Malayalam inguru.......
Health benefits are,it cures & prevents several health problems,it is known to promotr energy & increase our body metabolic rate,maintains normal blood circulation,it contains chromium,magnesium & zinc which helps improve blood flow,it helps in cold & flu prevention,useful for stomach discomfort,reduse pain and inflimation,strengthen immunity.........
Side effects: high doses of ginger intake may cause some side effects like rash,if you have bleeding disorder it may not be safe,before using as medicine consult doctor & if you are pregnent,diabetic,have heart problems,....

Ingredients;

1"inch of ginger chopped
Toordal 1 tsp
Chanadal 1 tsp
Jeera 1/2 tsp
Black pepper 1/2 tsp or as per spice
Red chilli 1

Seasoning;
Ghee 1 tbsp
Mustered seeds 1 tsp
Jeera 1/2 tsp
Curry leaves few
Asafoetida pinch
Dry red chilli 1-2 broken

Others:

Salt as per taste
Jaggery 1 tsp
Tamrind 1 small lemon size soaked in water
Coriander leaves for garnish

Method;
1. Dry roast toordal,chanadal,jeera,pepper & red chilli except ginger until nice aroma comes & it changes its colour lightly.

2. Grind to paste with ginger by adding little by little water to fine paste.

3. Heat ghee in a vessal & add all seasoning & fry then add grinded paste & tamrind water & boil for few minutes & add salt & jaggary & mix and leave to boil for few more minutes & switch off the flame.

4. Garnish with coriander leaves & serve hot with rice.