Ginger rasam | Inji rasam recipe with easy step by step instructions for your easy understanding and learning.
How to make Ginger Rasam
Rasam is a spicy South Indian Soup which is prepared in different varieties. This Ginger Rasam is one such variety, which is used for sore throat, cold or fever. I used to prepare either this rasam or Pepper Rasam when any body have cold in our family. Ginger has so many medicinal values and my grandmom used to prepare inji kashayam during my childhood days. This inji rasam preparation also has so many variations. I followed a simple recipe for this.
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Step by step instructions to make the rasam
- Ginger / Inji – 1 inch
- Pepper – 1/2 tsp
- Garlic – 2 cloves
- Cumin seeds – 1/2 tsp
- Ginger – 1/2 inch (chopped to fine pieces)
- Tomato – 1 small (optional)
- Tamarind water – 1 cup ( made from 1 lemon sized tamarind )
- Dry red chillies – 1 (optional)
- Curry leaves – few
- Coriander leaves – few
- Mustard seeds – a pinch
- Cumin seeds – a pinch (optional)
- Oil – 1 tsp
- Ghee – 1/2 tsp
- Asafoetida – a pinch
- Turmeric – a pinch
- Salt – as per taste
- Water – 3 cups
- Lemon juice – 1 tsp (optional)
2. In a kadai / pan, add the oil and when it is medium hot, add the mustard and when it splutters add the cumin seeds and curry leaves. Fry for a 30 sec and add the crushed pepper garlic paste (from 1) and fry for a min. (If you want to add the red chillies, add at this stage before adding the crushed paste. I didnt add, as I felt it will be too spicy for my kids)
4. Add the water and the tamarind water. Add the salt, turmeric powder and asafoetida. Allow to boil. Add the coriander leaves and ghee at this stage.
5. Switch off the flame and wait for 2 min. Add the lemon juice now.
6. Serve the hot hot inji rasam.
Notes:
1. Adding lemon juice is purely optional.
2. If you need more spicy, add the dry red chillies.
3. The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.
Recipe to make inji rasam
- Ginger / Inji – 1 inch
- Pepper – 1/2 tsp
- Garlic – 2 cloves
- Cumin seeds – 1/2 tsp
- Ginger – 1/2 inch chopped to fine pieces
- Tomato – 1 small optional
- Tamarind water – 1 cup made from 1 lemon sized tamarind
- Dry red chillies – 1 optional
- Curry leaves – few
- Coriander leaves – few
- Mustard seeds – a pinch
- Cumin seeds – a pinch optional
- Oil – 1 tsp
- Ghee – 1/2 tsp
- Asafoetida – a pinch
- Turmeric – a pinch
- Salt – as per taste
- Water – 3 cups
- Lemon juice – 1 tsp optional
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Take the ingredients mentioned in To Grind or smash and crush it as shown below.
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In a kadai / pan, add the oil and when it is medium hot, add the mustard and when it splutters add the cumin seeds and curry leaves. Fry for a 30 sec and add the crushed pepper garlic paste (from 1) and fry for a min. (If you want to add the red chillies, add at this stage before adding the crushed paste. I didnt add, as I felt it will be too spicy for my kids)
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Add the tomato and saute it. Add the remaining ginger pieces. Saute for 2 min.
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Add the water and the tamarind water. Add the salt, turmeric powder and asafoetida. Allow to boil. Add the coriander leaves and ghee at this stage.
-
Switch off the flame and wait for 2 min. Add the lemon juice now.
-
Serve the hot hot Ginger rasam.
- Adding lemon juice is purely optional.
- If you need more spicy, add the dry red chillies.
- The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.
*Post first published on Nov 21, 2014. Updated with recipe.
Lovely Ginger Rasam…!Noted!
looks really so soothing especially for the climate these days…
I am little under the weather right now, love to grab this soup to get well on my feet.
yum looking rasam
Looks delicious! =)