Viju’s shrimp ginger rasam /soup

A simple preparation of shrimps cooked in an onion and ginger juice broth , with pepper and cumin. Shrimps add  the crunchy bite to it .Preparation time: 10 min

Cook Time: 10 min

Serves: 5

Ingredients

To grind or smash

Ginger / Inji - 1 inch 

Pepper - 1/2 tsp

Garlic - 2 cloves

Cumin seeds - 1/2 tsp

¼ cup  fresh coconut milk.

To make Rasam

Shrimps ---small pieces sauted crisp.

Ginger - 1/2 inch (chopped to fine pieces)

Garlic   2 pods cut fine

Tomato - 1 small (optional)

Tamarind water - 1 cup(made from 1 lemon sized tamarind)

Dry red chillies - 1 (optional)

Curry leaves - few

Coriander leaves - few

Mustard seeds - a pinch
Cumin seeds - a pinch (optional)

Oil - 1 tsp

Ghee - 1/2 tsp 

Asafoetida - a pinch

Turmeric - a pinch

Salt - as per taste 

Water - 3 cups
Lemon  juice

Method

1)  Place a kadai on heat, pour in one big spoon ghee, sauté mustard seeds, when it splutters, add red chillies, cumin, garlic, ginger, cut tomato , curry leaves , asofetidia and fry, cook the shrimp pieces in it.

2)  Pour in the tamarind water and let it cook, add salt and turmeric.

3)  Add roasted saaru powder.

4)  When tamarind is cooked , add the coconut milk  and switch off heat serve hot.

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About Chef Ramaa shanker

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