Ingredients: Coconut water Lime Ginger (ingefær) Cardamom (kardemomme)
Method: Chop 3 cm long ginger and bring it to boil in 500 ml water and let it simmer for 1 hour. Strain well and let it cool. Half glass of coconut water, a spoonful of lime juice and fill the glass with ginger water and enjoy the refreshing drink.
RASAM Ingredients: whole black pepper – teaspoon whole coriander seed (korianderfrø) – 2 teaspoons cumin (spidskommen) seed – 2 teaspoons turmeric (gurkemeje) powder – 1 teaspoon 1 dry red chili salt – to taste tamarind paste with seeds – 1 golf ball-sized piece, soaked for 10 minutes in cup water asafoetida paste the size of a large pea fresh ginger – 1 inch piece, peeled two tomatoes – cut into chunks 1 fresh green chili 5 springs cilantro (coriander) – cut into 1 pieces, including stem 2 sprigs fresh curry leaves (about 10 leaves), torn in half. 3 shallot 1 large clove garlic coconut oil – 3 tablespoons
Method: Using a flat-bottomed stone mortar and pestle (or a blender or food processor), add ingredients in the following order, grinding well after each addition:
fresh ginger whole black pepper whole coriander cumin seed Shallot Garlic dry red chili green chili
As you grind, occasionally scrape mixture from sides back into center of the action. Over medium high heat, heat a soup pan. Add coconut oil. Add black mustard seed, keeping a pot lid ready to contain the seeds when they pop. Stir in curry leaves and allow to fry in the oil for about a minute. Spoon moist ground spice mix into the pot and stir. Add tomato pieces and stir. Sprinkle in turmeric powder. Pour in a liter of water and stir. Massage tamarind pulp, pulling seeds to the side of the bowl with your fingers, and pour in all the liquid. Stir in teaspoon salt. Stir in asafoetida paste. Simmer over low heat for 10 minutes, covered. After the fire is turned out, put in the chopped cilantro leaves.