Inji (Ginger) Rasam

It's pouring non-stop since morning here in Chennai. What's more comforting than a bowl of steaming hot ginger rasam with piping hot rice 😅. Killer combo for rains, isn't it 😂

Well, ginger has immense health benefits. It has been in use for quite a long time in Ayurveda for its medicinal properties. To name a few, ginger

👉 has anti-inflammatory and anti-oxidant properties.

👉 is effective against nausea.

👉 helps to treat indigestion

👉 helps to lower cholesterol levels

👉 contains a substance that helps to prevent cancer.

The harvest festival Pongal is approaching. Rice, lentils, ginger, turmeric, sugarcane are freshly harvested. So, let's use this fresh local produce and make some amazing food that is healthy, delicious and seasonal too.

******** Recipe **********

Ingredients:

Tomato 1

Ginger 2 inch

Tamarind lemon sized

Tur dal 1/2 cup

Salt to taste

Turmeric powder a pinch

Asafoetida a pinch

To grind:

Cumin Seeds 1 tsp

Pepper 1 tsp

To temper:

Mustard Seeds 1 tsp

Cumin Seeds 1/2 tsp

Method:

1. Soak the tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.

2. Grind cumin seeds, pepper into a fine paste adding water. Keep it aside.

3. Pressure cook tur dal for 4 whistles. Once done mash the dal and keep it aside.

4. Add chopped tomatoes to a vessel with water.

5. Add salt, turmeric powder, hing & grated gineger and allow it to boil for 3 minutes.

6. Add the tamarind extract and bring them to a boil.

7. Boil on a low heat until the smell of tamarind goes away.

8. Add the mashed dal to the above boiling mixture.

9. Next add the ground paste (step 2) and boil it for couple of minutes.

10. Simmer the rasam for 5 and switch off the flame.

11. Heat a tbsp of oil. To it add mustard seeds, cumin seeds. Once they splutter, add it to the rasam.

12. Garnish it with curry / coriander leaves.