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Showing posts with label Ginger Rasam. Show all posts
Showing posts with label Ginger Rasam. Show all posts

Monday, February 27, 2012

Inji Rasam - BM#13 - Week 2 - Day 2

We all are aware that I am in Blogging Marathon 13, hosted by Srivalli every month between 16th to last day of the month. It is in two groups the first group is from 16th to 22nd and second month is from 23rd to 30th. This month being February it is upto 29th. I have selected my theme as “7 days of rasam”.

Smile Please
Rasam has a great power in digestion and as I told in my house without Rasam lunch/dinner is never complete. Thanks to Wikipedia which gave me more information on this topic along with names. I found a name from this and through google search I am able to get new rasam for my family.

Today I am going to post recipe on Inji Rasam which is good when any dear family member is suffering from cold and fever. Inji is a tamil word of Ginger. It is alam in telugu, shunti in kannada. I got this rasam recipe in Neivedyam.

Tomato – 2
Tamarind Water (medium consistency) – 3 tsp
Ginger – 2 inches
Crystal Salt – 1 tbsp
Rasam Powder – 2 tbsp
Turmeric Powder – ¼ tsp
Jaggery – a small piece
Water – as required
Cooked Toor Dhal Water - as required

For seasoning:
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Oil – 2 tsp
Curry leaves – few
Coriander leaves – few

It’s always better to keep all the ingredients ready so that it wouldn’t get missed out and it wouldn’t be added twice (by mistake also). It’s handier while cooking.
Wash and blend tomatoes along with ginger
Heat oil in a kadai and add grounded tomato and ginger to that once the oil becomes hot. Beware of the sizzling sound

Squeeze the tamarind and pour the tamarind water along with the above mixture and leave it to boil
Add water as required and leave it to boil till the raw smell of tamarind goes off
Add rasam powder, turmeric, asafoetida (hing), jaggery and salt allow it to boil so that all these gets mixes well
Add cooked toor dhal water and wait till a foam forms or it boils
Heat oil in a different kadai and once hot add mustard seeds, cumin seeds, curry leaves and put it on the rasam leave it for one more minute by adding coriander leaves along with it.
Healthy rasam is ready.

This rasam was of medium consistency, if needed you can add water as per your requirement.

It’s great if you could drop here to check out what other Blogging Marathoners are up with in BM# 13