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.

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.

Step 3

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

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.

Ginger Lemon Rasam (Inji Elimichai Rasam) is ready.