Ginger Rasam (Inji Rasam) is a beloved South Indian soup that’s packed with bold, tantalizing flavors. Made with a bright, zingy base of fresh ginger, tamarind, and tomatoes, it’s then simmered with aromatic spices and lentils to create a soul-satisfying bowl of goodness.
About the Recipe
If you’re a fan of Indian cuisine but haven’t tried rasam yet, get ready for a real treat. This bright, sour-spicy soup hits all the right notes with its perfect balance of bold flavours. The star is undoubtedly the fresh ginger, which gives it such a lovely zing.
Why You’ll Love This Recipe
Where do I start? The incredible aroma itself is enough to get your taste buds tingling. But then you have that perfect harmony of tangy tamarind, sweet-tart tomatoes, and warm spices all mingling together. It’s like a flavor explosion in your mouth. And the best part? It’s vegetarian, healthy, and so comforting.
Ginger Rasam Inji Rasam
Why You’ll Love This Recipe
There’s so much to love about this rasam. The tangy tamarind adds a mouthwatering zing, while the blend of spices infuses each spoonful with warmth. And let’s not forget the star – zingy fresh ginger that gives a lively kick. It’s wonderfully comforting yet refreshing at the same time.
Cooking Tips
For maximum flavor, use fresh ginger – the powdered stuff just doesn’t compare. Oh, and don’t skimp on the tamarind. That lovely sourness is what really makes this rasam shine. Not a fan of too much heat? Just adjust the amount of chili peppers to taste.
Serving and Storing Suggestions
This rasam is best enjoyed piping hot, with steamed rice or crispy dosas on the side to dunk and savor every last drop. Leftovers will keep refrigerated for 3-4 days – just add a splash of water when reheating to loosen it up again. (Makes about 4 servings | Total prep: 45 mins)
Similar Recipes
Nutrient Benefits
With nutrient-packed ingredients like ginger, lentils, tomatoes and Indian spices, this rasam is practically a health tonic. It’s loaded with antioxidants, vitamins, minerals and fiber to nourish your body from the inside out.
Ginger Rasam (Inji Rasam)
Ingredients
- 5 to 6 inch Ginger
- 5 to 6 Tomatoes (pureed)
- 1 cup Tamarind Extract
- 1/2 cup Toor Dal (boiled)
- Curry Leaves (few)
- Coriander Leaves (few)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Asafoetida Powder
- 3 to 4 Dry Red Chillies
- 1 tsp Black Pepper Powder
- Oil (little)
- Rasam Powder (as required)
- Salt as per taste
Instructions
- Peel, grate and grind the ginger.
- Strain well and keep aside.
- Add the tamarind extract, tomato puree, toor dal, salt, pepper powder, curry leaves and coriander leaves to a pan.
- Heat oil in a pan.
- Fry the mustard seeds, cumin seeds, red chillies and asafoetida powder.
- Add this to the pan and place it over medium flame.
- Stir well and bring to a gentle boil.
- Add the strained ginger extract, rasam powder and mix well.
- Remove from flame.
- Serve hot with rice.
Sign up for our newsletter
Frequently Asked Questions
What is rasam exactly?
Rasam is a thin, tangy soup from South India that’s typically seasoned with tamarind, tomatoes and aromatic Indian spices. It has a bright, sour-spicy flavor that makes it so refreshing and appetizing.
Do I need any special equipment?
Not at all. Just a pot or saucepan to simmer it in. You may want to use a blender or food processor to puree the tomatoes for a smooth consistency, but even that’s optional.
Can I substitute something for the tamarind?
Tamarind really is the signature ingredient in rasam, but if you can’t find it, you can use lemon or lime juice instead. Start with a little and add more to reach your desired level of tanginess.
Is rasam vegetarian-friendly?
Yes, this particular ginger rasam recipe is 100% vegetarian, as are many other rasam varieties. Some versions may contain meat or seafood, but there are lots of delicious veggie options too.
How spicy is this rasam?
It has a nice kick from the chilies and spices, but you can easily adjust the heat level to your taste. For a milder version, just use less chili peppers or skip them altogether.
