Ginger Rasam | Inji Rasam | No Onion No Garlic Rasam

Ginger is a common spice used in Indian cooking. Ginger has anti-inflammatory, anti-microbial properties. It is rich in minerals like magnesium, potassium  copper. Ginger root is used in Ayurveda medicine to relieve common cold and cough. Ginger Rasam is a spicy South Indian Soup served as a side dish to Rice. No rasam powder is needed for this rasam. It is onion free garlic free rasam. Please check below for step by step instructions and pictures for preparing South Indian Ginger Rasam - Inji Rasam.





Preparation Time: 10 mins
Cook Time: 10 mins
Yields: 2 Servings

Ingredients:
Table 1: To Grind

Chana Dal | Kadalai paruppu	1 tsp
Toor Dal | Thuvaram paruppu	1 tsp
Black Pepper | Milagu	1 tsp
Cumin seeds | Seeragam	1/2 tsp
Red chilly	1
Ginger	1 tbsp

Table 2:

Oil	2 tsp
Mustard | Kadugu	1/4 tsp
Curry Leaves	3-5
Asafoetida | Hing	Pinch
Tamarind	Half Lemon size
Tomato Medium size	1
Salt	As needed
Coriander Leaves	For Garnishing

Instructions:

• Dry roast chana dal, toor dal, black pepper, cumin seeds and red chilly till chana dal and toor dal turns golden brown. Grind these roasted items along with ginger.

• Soak tamarind in hot water. Filter the juice and discard seeds and fibers  Grind tomato into smooth paste in blender by adding enough water. Add tomato juice to tamarind juice.

• Heat Oil in a pan. Add mustard and allow it to splutter. Add curry leaves and Asoafoetida powder.

• Add tamarind juice followed by ground mixture and salt.

• Allow rasam to boil for 2 mins and simmer for 5 mins. Garnish with coriander leaves.

Ginger Rasam | Inji Rasam

Tips:
Adjust pepper and red chillies to your taste.