Rasam varieties‎ > ‎

Ginger (Inji) Rasam


Ingredients:

Ginger – 50 gms (2 inch piece)

Cooked tuar dal – 1 tablespoon (big scoop)

Tomato – 2 (finely chopped)

Salt – 2 teaspoons

Turmeric Powder - ¼ teaspoon

Rasam powder – 2 teaspoons

Hing - ¼ teaspoon

Curry Leaves – 10 leaves

Lemon juice – 2 teaspoons

Coriander Leaves – 2 teaspoons (finely chopped)

Tempering:

Ghee – 1 teaspoon

Mustard Seeds – 1 teaspoon

Method:

  1. Clean and peel skin of ginger piece.
  2. Cut ginger into small pieces and grind in mixer grinder with little water.
  3. Strain with a filter the ginger extract and keep aside.
  4. In a vessel add 2 cups of water along with finely chopped tomatoes, curry leaves, hing, rasam powder, turmeric powder and salt.
  5. Allow boiling until raw smell vanishes.
  6. Mash cooked tuar dal and dilute with 2 cups of water.
  7. Add dal water & ginger extract prepared to boiling rasam and allow boiling for 3 – 5 minutes. (can see bubbles on top)
  8. Heat ghee, add mustard seeds allowing spluttering.
  9. Add tempering  & chopped coriander leaves to the rasam.