Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Toor dal | 55 g | Sweet, Astringent · Heating |
 Fresh ginger, julienned | 10 g | Pungent · Heating |
 Fresh cilantro | 12 g | Astringent, Bitter · Cooling |
 Tamarind pulp | 18 g | Sour, Sweet · Heating |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Black pepper | 2 g | Pungent · Heating |
 Turmeric | 1 g | Bitter, Pungent, Astringent · Heating |
 Mustard seeds | 2 g | Pungent · Heating |
 Curry leaves | 3 g | Bitter, Pungent · Heating |
 Ghee | 10 g | Sweet · Cooling |
 Rock salt | 4 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the toor dal and simmer it in part of the water until soft; whisk it into a thin suspension.
- Crush the cumin and black pepper coarsely, keeping the mixture textured rather than powdered.
- Add the tamarind, julienned fresh ginger, fresh cilantro, turmeric, salt, and remaining water; simmer until the raw sour aroma softens.
- Stir in the dal liquid and heat only until the surface becomes foamy, without a prolonged hard boil.
- Warm the ghee, pop the mustard seeds, and crisp the curry leaves; pour this tempering over the rasam before serving.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (South Indian rasam tradition)
Fresh Ginger Rasam is a thin, sour-spiced broth intended for a modest portion. Vata: pair with soft rice and extra ghee. Pitta: reduce pepper and tamarind. Kapha: use the full pepper measure and little added fat.
USDA Nutrition Facts for Fresh Ginger Rasam
| Nutrient | Per 100g | Per Serving (1 serving (330g)) |
|---|---|---|
| Energy (Calories) | 28 kcal | 92 kcal |
| Protein | 1.1 g | 3.7 g |
| Total Carbohydrates | 4.0 g | 13.3 g |
| Dietary Fiber | 0.9 g | 2.8 g |
| Total Sugars | 0.6 g | 1.8 g |
| Total Fat | 1.0 g | 3.2 g |
| Calcium | 15.9 mg | 52.5 mg |
| Iron | 0.55 mg | 1.82 mg |
| Magnesium | 12.5 mg | 41.4 mg |
| Phosphorus | 20.6 mg | 68.1 mg |
| Potassium | 85 mg | 282 mg |
| Sodium | 123 mg | 407 mg |
| Zinc | 0.16 mg | 0.53 mg |
| Copper | 0.07 mg | 0.21 mg |
| Manganese | 0.13 mg | 0.43 mg |
| Selenium | 0.7 µg | 2.4 µg |
| Vitamin C | 0.4 mg | 1.2 mg |
| Vitamin A (RAE) | 10.0 µg | 33.0 µg |
| Vitamin E | 0.09 mg | 0.29 mg |
| Vitamin K | 5.0 µg | 16.4 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.12 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.19 mg | 0.63 mg |
| Vitamin B6 | 0.02 mg | 0.06 mg |
| Folate (DFE) | 20.1 µg | 66.5 µg |
| Choline | 1.0 mg | 3.4 mg |
