Friday, November 21, 2014

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

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

You can view some other rasam recipes below

How to make Ginger Rasam

Preparation time: 10 min | Cook Time: 10 min | Serves: 5
Recipe Category: Main | Recipe Cuisine: South Indian

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)

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.
inji rasam

Hot Hot Ginger Rasam is ready

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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5 lovely comments:


Lovely Ginger Rasam...!Noted!

Rafeeda AR

looks really so soothing especially for the climate these days...

Home Cooked food

I am little under the weather right now, love to grab this soup to get well on my feet.


yum looking rasam

Helene Dsouza

Looks delicious! =)

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