Inji (Ginger) Rasam is one of the healthy Rasam which has wonderful flavor. It helps in digestion and a remady for soar throat and cough. It can also be served at the end of a heavy meal as a digestion soup.
Inji Rasam (Ginger Rasam) is a perfect home remedy for cold and cough. Prepared from fresh ginger, it gives strong aroma and flavor. This rasam is easy to prepare and very good for health. It is prepared using Toor dal and the Rasam Powder. This hot and flavorful rasam is a perfect choice for the chilling winter and rainy days.
Tips to make best tasting Inji Rasam
Ginger – Try to use fresh ginger. Wash the ginger, peel the outer skin and crush it roughly and add to the rasam. Crushed Ginger release the ginger juice completely to the rasam than the uncrushed ones.
Dal – In this recipe, i have used toor dal. However you can also used moong dal for this recipe
Tamarind – You can avoid Tamarind in this recipe and add Lemon instead. Squeeze the lemon juice after removing the rasam from the flame. This method is similar to making Lemon Rasam
Green Chili – Adding Green Chili is optional. I like the flavor of green chili in the rasam hence i always add a green chili.
Jaggery – Additon of small piece of Jaggery is optional. Kids will like the sweet taste in the Rasam.
Inji (Ginger) Rasam is one of the healthy Rasam which has wonderful flavor. It helps in digestion and a remady for soar throat and cough. It can also be served at the end of a heavy meal as a digestion soup.
Take toor dal in a vessel. Add turmeric powder and water and pressure cook the dal for about 3-4 whistles or till its soft and mushy. Mash the dal well and set aside
Making Rasam
Take tamarind juice in a sauce pan. Add rasam powder, salt, hing, green chili and crushed ginger to the tamarind juice
Allow the tamarind juice to boil for atleast 10 mins for the raw smell of tamarind to go off and also the ginger to be cooked.
After 10 mins, add the mashed dal to the rasam and give a mix. Also add water and adjust the consistency.
Keep the rasam on the flame till a frothy layer forms on top of the rasam. Switch off the flame. Do not bring the rasam to boil.
Tempering Process
Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds and curry leaves and switch off the flame
Add this tempering to the rasam.
Serving Time
Serve the healthy and tasty rasam as a soup or with hot steaming rice!
Notes
Instead of tamarind we can add lemon juice at the end
We can also add tomato to the rasam
We can add a teaspoon of Jaggery to the rasam
Nutritional Info
Nutrition Facts
Inji Rasam | Ginger Rasam Recipe
Amount Per Serving (1 Cup)
Calories 45Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 5g2%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe with Step by Step Pictures
SAOKING TAMARIND
Soak tamarind in warm water and extract the juice
COOKING DAL
Take toor dal in a vessel. Add turmeric powder and water and pressure cook the dal for about 3-4 whistles or till its soft and mushy. Mash the dal well and set aside
MAKING RASAM
Take tamarind juice in a sauce pan. Add rasam powder, salt, hing and crushed ginger to the tamarind juice. Allow the tamarind juice to boil for atleast 10 mins for the raw smell of tamarind to go off and also the ginger to be cooked.
After 10 mins, add the mashed dal to the rasam and give a mix. Also add water and adjust the consistency. Keep the rasam on the flame till a frothy layer forms on top of the rasam. Switch off the flame. Do not bring the rasam to boil.
TEMPERING PROCESS
Heat ghee in a pan. Add mustard seeds and allow it to sputter. Now add cumin seeds and curry leaves and switch off the flame and add this tempering to the rasam.
SERVING TIME
Serve the healthy and tasty rasam as a soup or with hot steaming rice!
