Coriander ginger rasam is the medicine for cough, cold and of course, fever. A helping of this rasam is sure to give great respite to the throat, tummy and mind.
Boiled pigeon peas (kandipappu/toordal) 2 tbsp
Coriander (kothimeera/dhania) ½ a bunch
Ginger (allam/adrak) ¼th inch
Cumin seeds (jeelakarra/jeera) 1 tsp
Pinch of tamarind
Ghee 2 tsp
Mustard seeds (aavalu/rai) 1 tsp
Curry leaves 4-5
Salt to taste
Pressure-cook or boil the pigeon peas soft and set aside to cool.
Finely chop the ginger and coriander.
Blend to a fine paste the cooled pigeon peas, ginger, coriander, cumin seeds and a pinch each of tamarind and salt.
In a cooking pot/vessel, heat ghee and add mustard seeds. As they pop, add red chillies (optional),curry leaves and pour in the blended pigeon peas and ginger mix. Add water (around a cup), adjust salt and leave to boil for a couple of minutes.
While the aroma of fresh coriander gives a refreshing feeling, the ginger does its medicinal acts and pigeon peas provide the required nutrients. Add 2 spoons rice to a cup of rasam mix and drink it in or drink ala a soup with some salt and pepper. Coriander ginger rasam is a simple solution for people of any age group. The rasam can also be made on regular day-day menus, especially as a digestive option.