During seasons for ginger when it is available at cheaper price, purchase them in large quanitities, clean them well under running water, grate them and dry well under sun. You can store it for long time and use in your everyday cooking. Its healthy too.
Remove the skin of raw mango, grate it and dry well under sun. Crush it and store it for almost a year.
While making rasam, boil the tomato seperately, remove the skin and mash well with hands. Also extract the juice for tamarind and mash the dal well while making rasam. It turns out to be very tasty and also you can use it till the last drop.
Cover the vessel with a plate while mustard seeds splutter.It will not come out of the vesseland spread all over.