Inji Rasam (Ginger Soup)

Serving: 4| Type: Rasam\soup


Inji Juice -3tbsp
Tamarind Pulp -2tbsp
Tomato Finely Chopped -1
Turmeric -Pinch
Coriander Leaves -few
Salt -to taste


Coarsely Grind:

Red Chili -1
Black Pepper -1tsp
Cumin -1tsp
Curry Leaves -few
Garlic with skin -2



Ghee -1tbsp
Mustard -1tsp



  1. Take a ginger and remove the skin and cut into pieces.
  2. Grind with little water and strain the juice and keep it for 10 to 15 minutes.
  3. The ginger juice will separate, where there is a white chalky sediment in the bottom and there will be clear ginger juice on the top.
  4. Pour only the juice and leave out the white chalky sediment.
  5. Take a Vessel  heat with ghee add mustard  let it crackle.
  6. Then add Ground masala sauté for a second, now add tomato sauté well .
  7. Now add tamarind juice, turmeric  and 2cups of water.
  8. Let it boil until bubble comes then add ginger juice and salt.
  9. Then turn off the stove.
  10. Garnish with coriander leaves.
  11. Serve with white rice or like soup.

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