Ginger Rasam | Inji Rasam | How to make Ginger rasam | Ginger Rasam for cold | Easy Rasam Recipes

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 ginger rasam preparation also has so many variations. I followed a simple recipe for this.

You can view some other rasam recipes below

Mango rasam 

Pepper rasam

Palapazha rasam

Pineapple rasam

Kollu rasam

Paruppu rasam

How to make Ginger Rasam

Preparation time: 10 min | Cook Time: 10 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

To grind or smash

Ginger / Inji - 1 inch 

Pepper - 1/2 tsp

Garlic - 2 cloves

Cumin seeds - 1/2 tsp

To make Rasam

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)

Method

1. Take the ingredients mentioned in To Grind or smash and crush it as shown below.

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)

3. Add the tomato and saute it. Add the remaining ginger pieces. Saute for 2 min.

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 Ginger rasam.

Hot Hot Ginger Rasam is ready

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.

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PEPPER RASAM | MILAGU RASAM | RASAM RECIPES | HOW TO MAKE PEPPER RASAM

Pepper Rasam or Milagu Rasam is always a comforting food for my family when anyone gets cold. That too my mom makes it so simple and avoid tomatoes in it. When I get cold in my childhood days my mom used to prepare this and I will drink this pepper rasam. There are many varieties in making this pepper rasam by adding dal water, tomatoes, etc. But here we see the simplest way. 

You can check some more Rasam recipes here

Horsegram Rasam / Kollu Rasam
Jackfruit Rasam
Pineapple Rasam
Mangalore Rasam
Mango Rasam
Paruppu Rasam

How to make Pepper Rasam / Milagu Rasam

Preparation time: 15 min | Cook Time: 10min | Serves: 4
Recipe Category: Main dish | Recipe Cuisine: South Indian

Ingredients

Pepper - 2 tsp
Cumin seeds - 1 tsp
Red chilli - 1
Garlic - 2 cloves chopped 
Tamarind - 1 gooseberry size
Water - 1.5 + 2 cups
Curry leaves - few
Rasam powder - 2 tsp ( optional ) ( I did not add here)
Asafoetida - little ( 3 pinch )
Turmeric powder - a pinch
Oil - 1 tsp
Ghee - 1 tsp (optional)
Salt - as per taste

Method

1. Take the ingredients and soak the tamarind in 1.5 cups water. Let it soak for atleast 10 min so that you can get the tamarind extract easily.

2. Crush the pepper, cumin seeds and garlic. Crush the tamarind and Extract the tamarind water. Keep it aside.
3. In a kadai/wok, add the oil and when hot add the Urud dal and when it becomes light brown, add the curry leaves and red chilli. Fry for a minute and then add half the crushed pepper garlic paste. Fry them again until nice aroma comes. Add the tamarind extract.
4. Add the remaining 2 cups of water and add the asafoetida and remaining crushed pepper garlic. At this stage if you want you can add the rasam powder. (I have not added here).
5. Add the ghee and when it starts boiling add the coriander leaves.
6. Just allow to boil for 2 min and switch off.
7. Serve the hot hot Pepper rasam with hot steamed rice and serve the potato poriyal or spicy potato roast as a side dish. You will really feel better after having this rasam when u get cold.

So who wants to drink this hot Pepper Rasam or milagu Rasam

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