Ginger Rasam – Comforting, Aromatic & Perfect for Digestion

 🌿 Warming Ginger Rasam — a light, aromatic South Indian rasam that comforts the stomach and boosts digestion naturally!

 Ginger Rasam (Inji Rasam – Homestyle Version)

This traditional ginger rasam recipe, also known as Inji Rasam, is a classic South Indian comfort dish made with freshly crushed ginger, tangy tamarind extract, tomatoes, and simple spices.

Light yet flavourful, this South Indian rasam is ideal for digestion, cold and cough relief, and perfect for days when you want something soothing and comforting.

 Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 3–4
• Cuisine: South Indian
• Course: Soup / Main accompaniment

 ⭐ Ingredients

 ✅ Rasam Base

• Tomato – 1, finely chopped
• Tamarind – small lemon-sized (soaked & extracted)
• Ginger – 50 gms, peeled & crushed
• Rasam powder / Sambar powder – 1 tsp
• Green chilli – 1, slit
• Hing (asafoetida) – a pinch
• Curry leaves – few
• Coriander leaves – finely chopped
• Salt – to taste
• Water – as needed

 ✅ Dal Water

• Cooked toor dal water – 1 cup
• Cooked toor dal – 1–2 tsp (slightly mashed)

 ✅ For Tempering (Thalippu)

• Ghee – 1 tsp
• Mustard seeds – ½ tsp
• Cumin seeds (jeera) – ½ tsp
• Hing – a pinch

 👩‍🍳 Method

 Step 1: Prepare the Rasam Base

1. In a rasam pot, add finely chopped tomato.
2. Extract tamarind pulp by squeezing soaked tamarind well with your hands and add it to the pot.
3. Add rasam powder, salt, hing, and slit green chilli. Mix well.

 Step 2: Add Ginger & Boil

1. Crush the peeled ginger using a mortar & pestle or pulse once or twice in a mixer.
2. Add crushed ginger and curry leaves to the rasam pot.
3. Add required water and bring to a boil.
4. Simmer for 10 minutes until the raw tamarind smell disappears.

 Step 3: Add Dal Water

1. Add cooked toor dal water along with a little mashed dal.
2. Add chopped coriander leaves.
3. Simmer on low flame until a frothy layer forms on top.

 Step 4: Temper & Finish

1. Heat ghee in a Thalippu Karandi.
2. Add mustard seeds; once they splutter, add cumin seeds and hing.
3. Pour the tempering immediately into the rasam and cover the pot at once to retain aroma.

 🍽️ Serving Suggestions

Serve hot with:

• Steamed rice and ghee
• Simple poriyal
• Papad

Can also be enjoyed as a light soup during cold or digestion discomfort.

 💡 Tips

• Always simmer rasam on low flame for best flavour
• Freshly crushed ginger gives maximum aroma and health benefits
• Do not overboil after adding dal water
• Cover immediately after tempering to lock in the aroma

 🔄 Variations

 🥗 Nutritional Benefits

• Ginger improves digestion and immunity
• Helps relieve cold, cough, and throat discomfort
• Light, low-fat, and easy to digest
• Rasam spices support gut health and appetite

 🧊 Storage

• Best enjoyed fresh
• Can store in fridge for up to 24 hours
• Reheat gently without boiling

A rasam that’s light, soothing, aromatic and perfect for digestion 💛
Try it and share your experience! ✨

 🎥 Video Tutorial