Dry Ginger Rasam | Sukku Rasam for Cough and Cold

Dry Ginger Rasam | Sukku Rasam for Cough and Cold – The recipe sukku rasam/dry ginger rasam is a traditional method prepared in village sides of tamilnadu. This rasam is not generally prepared at all times but mainly during winter season as they serves as better remedy for cough and cold. It has tangy and spicy taste. Prepare from fresh ginger will give the strong aroma. Here we use the spices of masala box as a main course of ingredient. Also this recipe is very simple to prepare and recipe is suitable for all age grouIf you do not have any of these ingredients you can leave and add rest of the ingredients.

Its not required to garnish with coriander leaves, but if you would like the flavor you can add.
The quantity of each ingredient should be like shown in the picture. If you reduce the quantity of any ingredient, then gradually reduce all items. Ps except infants because of its spiciness.

Dry Ginger Rasam

Ingredients of Dry Ginger Rasam:

  • Shallots -10
  • Garlic -1 full
  • Horse gram -1 tsp
  • Curry leaves -1 stick
  • Pepper corns -1 tsp
  • Coriander seeds -1 and half tsp
  • Jeera -1 tsp
  • Dry ginger/sukku -1 inch size
  • Asafoetida(Resin form) – 4 to 5 small pieces as shown in the picture
  • Oil -3 to 4 drops
  • Mustard -a pinch taken
  • Salt as required

Method of Preparation of Dry Ginger Rasam:

  1. Grind together all the ingredients to a fine paste in a blender.
  2. Add the drops of oil in a pan, allow mustard to splutter and add few curry leaves.
  3. Now add the grinded paste and required water (about 2 cups), salt and boil nicely till the raw smell goes off.
  4. Transfer to a serving bowl and serve with hot rice or taken even as soup.

Note:

  • If you do not have any of these ingredients you can leave and add rest of the ingredients.
  • Its not required to garnish with coriander leaves, but if you would like the flavor you can add.
  • The quantity of each ingredient should be like shown in the picture. If you reduce the quantity of any ingredient, then gradually reduce all items.