Ginger Lemon Rasam

Ginger Lemon Rasam

Ginger Lemon Rasam known popularly as “Inji elimichai rasam” in Tamil  is a good appetizer drink well suited especially during winter. It improves digestion.It is also taken with rice as part of a meal course.

Ingredients

Chopped ginger           – 4-5 tsp
Boiled Toor dhal           – 1/4 cup
Coriander seeds           – 2 tsp
Red Chilli                      – 2 nos.
Tomato medium size   – 1 no.
Turmeric powder        –  1/4 tsp
Hing                            –  1/2 tsp
Salt                              – to taste
Ghee                          – 1 tbsp.
Mustard seeds           – 1 tsp
Curry leaves               – 8-10 nos.
Coriander leaves        – 2 tsp
Lemon                        -1 no.

Preparation time :5 minutes

Cooking time       :8 minutes

Makes                  :3 cups

Procedure

Video

Text Procedure

Step1

Take chopper ginger 4-5 tsp in a mixie. Add 2 tsp of coriander seeds , 2 nos. of red chilli and little water. Grind to form ginger paste.

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Step 2

Keep stove in medium flame. Take 2 cup water in a vessel and place it on the stove. Add 1 chopped tomato, 1/4 tsp turmeric powder, 1/2 tsp hing (asafoetida powder). Add ginger paste and boil for 4-5 minutes. Add salt to taste.

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Step 3

Take 1/4 cup of cooked toor dhal and dilute with one cup of water and add to rasam.

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Step 4

Crackle mustard seeds and curry leaves 8-10 nos. in 1 tbsp of ghee, 2 tsp of coriander leaves to rasam. Heat for approximately another 2 minutes. It is important to ensure that Rasam is not boiled again after adding dhal water. Switch off the stove. Squeeze one lemon to the rasam.

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Ginger Lemon Rasam (Inji Elimichai Rasam) is ready.