Shunthi Saaru (Ginger Rasam)

# of servings:  6-8
Preparation Time:  10 mins	Cook Time:  15 mins

This unique and mouthwatering rasam awakens the tastebuds like none other!  It is the best resort for indigestion or if feeling under the weather.  Serve it with rice or as a soup by itself.

Ingredients:

• Ginger - 3 inches
• Onion - 2 medium
• Garlic - 12 pods
• Coconut - 0.5 cups
• Channa daal - 2 tsp
• Urad daal - 2 tsp
• Coriander seeds - 1.5 tsp
• Black pepper - 0.5 tsp
• Methi seeds - 0.5 tsp
• Cumin seeds - 1 tsp
• Red chilies - 8-10
• Tamarind paste - 2 tsp
• Jaggery (or) brown sugar - 2 tsp
• Salt
• Coriander leaves - 1 fistful
• Curry leaves - 2-3 stalks
• Ghee (or oil for Vegan) - 4 tsp
• Mustard seeds - 1 tsp

Method:

• Finely chop 1.5 onions, 8 pods of garlic and all the ginger
• Separate the coriander and curry leaves and from their stalks
• Place the coconut, tamarind paste and jaggery in a blender jar
• Also, add the remaining half an onion, 4 pods of garlic, coriander leaf stalks and curry leaves stalks in the blender jar
• Individually dry roast channa daal, urad daal, coriander seeds, black pepper, methi seeds, cumin seeds and red chilies and place them all in the blender jar ('Saute' mode in IP)
• In a couple tsp of ghee, roast the chopped ginger until red and aromatic and put into the blender jar ('Saute' mode in IP)
• Grind them all into a smooth paste with a little hot water
• In the rest of the ghee, splutter mustard seeds and curry leaves.  Scoop this and keep aside ('Saute' mode in IP)
• In the same ghee, add the chopped garlic, onions and saute well
• To this, add the ground paste and cook until it gives a pleasant aroma ('Soup' mode in IP)
• Add 4 cups of water gradually and mix without forming lumps
• Cook it until it bubbles and almost starts to boil.  But don't let it boil 
• Be sure to not boil the rasam or the flavors will be reduced
• Turn off the heat, add the chopped coriander leaves and the mustard seeds seasoning
• Mix and serve hot with hot rice or even drink as itself! 

Tips and Tricks:

• Chop the ginger finely to expedite the roasting process
• The stalks of curry leaves and coriander leaves are rich in flavor and nutrients, but fibrous to use directly.  When added to the grinding, they become palatable
• Using ghee instead of oil enhances the taste and ginger tastes even more flavorful
• Grinding with hot water hastens the cleanup from the ghee and oils in the coconut
• Making the seasoning and keeping aside will keep the seeds crunchy rather than cooking it along with the onions, etc.
• Before adding the 4 cups of hot water, heat it in a kettle and pulse it in the blender.  This quickens the cleanup and brings the rasam to bubble quickly too

Pictures: 

Final Outcome: