Inji Rasam | Ginger Rasam Recipe
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.
Servings: 4 people
Calories: 45kcal
Equipment
- Mixer Grinder
- Sauce Pan
Ingredients
- 1 small Lemon Size Tamarind or 2 tablespoon of Tamarind concentrate
- 3 inch Ginger
- 1 tablespoon Toor Dal (Pigeon pea)
- 1 tablespoon Rasam Powder
- a Pinch Asafoetida (Asafetida / Hing)
- 1 teaspoon Salt
- ¼ teaspoon Turmeric Powder
- 1 nos Green Chili
- 3.5 cups Water
For Tempering
- 2 teaspoon Ghee or Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- Few Curry Leaves
Instructions
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, 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
Nutrition
Serving: 1Cup | Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g