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Ginger Rasam (Inji Rasam)

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Published under: Rasam

Ginger Rasam is a healthy South Indian rasam variety. This rasam is best served with hot rice and is helpful in digestion. Can also be served on its own. Ginger contains numerous health benefits and is often used in Ayurvedic and Siddha medicine to treat a variety of ailments.
Ginger Rasam (Inji Rasam)

Ginger – 5 to 6 inch piece
Tomatoes – 5 to 6, pureed
Tamarind Extract – 1 cup
Toor Dal – 1/2 cup, boiled
Curry Leaves – few
Coriander Leaves – few
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 3 to 4
Black Pepper Powder – 1 tsp
Oil – little
Rasam Powder – as required
Salt as per taste

1. Peel, grate and grind the ginger.
2. Strain well and keep aside.
3. Add the tamarind extract, tomato puree, toor dal, salt, pepper powder, curry leaves and coriander leaves to a pan.
4. Heat oil in a pan.
5. Fry the mustard seeds, cumin seeds, red chillies and asafoetida powder.
6. Add this to the pan and place it over medium flame.
7. Stir well and bring to a gentle boil.
8. Add the strained ginger extract, rasam powder and mix well.
9. Remove from flame.
10. Serve hot with rice.

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