Ginger / inji rasam


Tamarind juice-2 cups

Toor dal water -1/2 cup


Ginger -1/2 piece

Garlic-3 cloves

Turmeric powder -1/4tsp

Pepper powder-1tsp


Cumin powder -1tsp

Asafetida-1/4 tsp

Rock salt as needed

Curry leaves

Coriander leaves

Ghee-1 tsp


Red chili-1/2

Cumin-1/4 tsp


First of all I did the version I preferred. We can grind tuvar dal,pepper corns,coriander seeds,cumin seeds and red chili.. but I used the roasted and grounded store bought powder and substituted tuvar dal water instead of frying and grinding tuvar dal.

Grind ginger and garlic together.and keep aside.

In a vessel add tamarind water,tomato,grounded ginger and garlic paste,turmeric powder,asafetida,salt,pepper powder,coriander powder,cumin powder to it.

Allow it to boil for 5 mins on high and then add the thuvar dal water and then after it becomes frothy add coriander leaves and curry leaves to it.

Then temper it with red chili,mustard and cumin on to it.

This is very good for digestion and as well cold..!

Enjoy pipping hot rasam with rice.! Even with idly or dosa.! 🙂


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