Ginger Rasam | Inji Rasam | Ginger Rasam for cold

Akila — Tue, 09 Apr 2019 09:35:00 +0000

Ginger Rasam | Inji Rasam recipe is a very healthy and tasty rasam which is given to people who have cold and the cold will be cured in just 2 to 3 days itself.

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

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 inji 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.

Recipe to make inji rasam

Ginger Rasam | Inji Rasam | 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.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword ginger rasam, inji rasam

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Calories 300kcal

Author Akila

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

Instructions

Take the ingredients mentioned in To Grind or smash and crush it as shown below.
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)
Add the tomato and saute it. Add the remaining ginger pieces. Saute for 2 min.
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.

Notes

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.

The post Ginger Rasam | Inji Rasam | Ginger Rasam for cold appeared first on Learning-to-cook.

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