Ginger Rasam | Inji Rasam-How to make-Step by step photos

Cuisine Style: Tamil Nadu, India | Cooking Time: 5 to 8 minutes | To Serve: 3 | Type : Side dish, rasam, saaru, charu, soup | Take with : Rice

Ingredients

• Ginger - 2 tbsp [cut into thin strips]
• Tomato – 1 or 2
• Tamarind - 1 inch piece
• Garlic – 3 cloves [crushed]
• Curry leaves – 1 spring
• Coriander leaves – 2 tbsp [chopped]
• Mustard seeds – 1 tbsp
• Turmeric powder – ¼ tbsp
• Asafetida a pinch
• Salt to taste
• Oil - 1 tbsp
• Water as needed

For grinding ingredients

• Cumin seeds - 1 tbsp
• Coriander seeds - 1 tbsp
• Peppercorns - 1 tbsp
• Dry roast above ingredients, let it cool & coarsely grind or freshly grind without roasting

Preparation Method

• Wash and mash tomato & tamarind with hands & drain the skin & extract water.
• Heat oil in a pan, add mustard seeds & let it splutter.
• Add garlic, asafetida, turmeric powder, ginger & curry leaves sauté.
• Add tomato tamarind water, ground powder & salt mix well & let it boil.
• When boiling add chopped coriander leaves & gigner, cut off heat.
• Serve hot with rice.

How to make Easy Ginger Rasam - Step by step photos

Wash & soak tomato tamarind in warm water

Tomato and tamarind water

Heat oil, add mustard, garlic, ginger, curry leaves

Add tomato water & salt

Add turmeric powder

Add asafetida

Add freshly ground rasam powder

Add ginger, cut off heat

Add coriander leaves

Quick inji rasam saaru is ready, serve hot with rice