Ginger and Curry Leaf Rasam
Ginger and Curry Leaf Rasam is a flavorful South Indian South Indian Recipes dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
Season with salt and serve hot, garnished with the fried curry leaves.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.