Allam Charu - Ginger rasam

After a small break I am back with this spicy rasam recipe. Actually this recipe I wanted to post in Blogging marathon but because of my health problems I couldn't post at that time. Ginger is a fresh herb which we use a lot in our Indian cooking. This aromatic root vegetable is a best home remedy to enhance digestion and controls airsickness. Two small pieces of ginger every day before meal is very beneficial for digestion,  and ginger is a good remedy for joint pains too. So here is the recipe for Allam charu.

INGREDIENTS FOR CHARU (RASAM )MASALA:---

Allam (ginger) -- 1 inch piece
Black pepper seeds  ---  1 tea sp (miriyalu)
coriander seeds   ---  1 tea sp(dhaniyalu)
Coconut  --- 1/2 inch piece (dry or fresh)
Dry red chillies  --- 4-5 according to your taste
Add little water to above ingredients and make a paste and set a side.
OTHER INGREDIENTS:--
Tamarind  ---- index finger size pieces 2 soaked in warm water for ten minutes.
Toor dal   --- 3 tab sp soaked and cooked till very soft, mash well.
Oil   --- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Cumin seeds  ---- 1/2 tea sp
Green chillies  --- 3
Salt    --- 1 tea sp or according to your taste
Water   --- 2 cups+ 1 cup to make tamarind juice
chopped coriander leaves -- 1 tab sp
Few curry leaves.
METHOD:---
1. Heat 2 cups water in a heavy bottom pan bring to afull boil.
2. squeeze tamarind juice and dilute with 1 cup water and add this tamarind juice to boiling water.
3.Add mashed toor dal and cover with alid, continue boiling in a low heat for five minutes.
4.After five minutes add ground rasam masala paste give a good stir, boil for five more minutes.
5. Heat oil in a other pan add mustard seeds, cumin seeds, green chillies fry for a while and add this to boiling ginger rasam, switch off the heat.
Garnish with chopped coriander leaves and curry leaves.
Serve hot with steamed rice and bringal stir fry (vankaya kura) or potato sitir fry ( bangala dumpavepudu) and enjoy your meal.