Ginger Rasam - Allam Charu - South Indian

Sruthis.Kitchen's picture

Aug. 23, 2013

There are many variations in making rasam and in this episode you can find me making Ginger flavored rasam. This is great had with hot steamed rice.


Pigeon peas 2 Tablespoon , skinned
Water 1/4 Cup (4 tbs)
Cilantro 1 Tablespoon , finely chopped
Lemon juice 1 Tablespoon
Water 2 Cup (32 tbs)
Tomato 1/2 Medium , cubed
Salt 1 Teaspoon
For the seasoning
Asafoetida 1 Pinch
Oil 2 Teaspoon
Mustard seeds 1/4 Teaspoon
Cumin seeds 1/4 Teaspoon
Dry red chilies 2 Small
Curry leaves sprigs 1 Small
Turmeric powder 1/4 Teaspoon
For the paste
Green chili 1 Medium
Ginger piece 1 Small
Garlic 1 Clove (5 gm)



1. In a spice grinder, grind the green chili, ginger and garlic until smooth. Once done set aside.

2. In a saucepan pour oil and when it’s hot add the mustard seeds and once they start to pop add the cumin seeds, dry red chili whole, asafoetida, curry leaves, turmeric powder and the blended paste, stir and cook for 10 seconds.

3. Add water, tomato, cooked dal and salt, stir everything until well combined and boiled for 7 minutes on medium flame.

4. Once done turn off the heat and add the lemon juice and cilantro.


5. Serve with hot steamed rice.


Wash and rinse the dal and cook in 1/4 cup of water in the pressure cooker. Cook until 5 whistles or until smooth. You can mash the dal with a hand blender for a smoother texture.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 62Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 488 mg20.33%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet