Ginger Rasam Recipe | Inji Rasam Recipe

• Oil - 2 tsp
• Mustard Seeds / Kaduku - 1tsp
• Asafoetida / Hing / Kaya Podi - 1/4 tsp
• Curry leaves - a sprig
• Tomato - 1 large chopped
• Tamarind Pulp - 3 tblspn
• Salt to taste
• Sugar - 1 tsp
• Coriander Leaves / Cilantro - a hanful chopped
• Water - 3 to 4 cups

For Grinding

• Garlic - 6 cloves
• Ginger - 3 tblspn peeled and chopped
• Dry Red Chilli - 2
• Cumin Seeds / Jeerakam - 1 tsp
• Whole Pepper - 1 tsp

1. 1

   Take the grinding ingredients in a blender and crush them.

2. 2

   Now heat oil in a kadai.Add in mustard, hing and curry leaves. Saute the for 30 sec.

3. 3

   Add in the crushed masala and saute for a min.

4. 4

   Now add in tomatoes and mix well.

5. 5

   Add in tamarind pulp, salt, sugar and water. Mix well and bring it to boil.

6. 6

   Once it boils add in lots of chopped coriander leaves and turn off the stove.