Ginger rasam from Kerala from The Dal Cookbook (page 53) by Krishna Dutta

  • chilli powder
  • coriander leaves
  • curry leaves
  • fenugreek seeds
  • fresh ginger
  • mustard seeds
  • coconut oil
  • turmeric
  • cumin seeds
  • green chillies
  • tamarind paste
  • toor dal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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