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Jun 13, 2014

Inji Saathuamuthu/ Ginger Rasam

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines.
The Journal of Pharmacology and Experimental Therapeutics found that ginger supplementation may be beneficial for diabetics because it can control elevated blood sugar. When blood sugar elevates, digestive function is also affected, and ginger can balance out the digestive system. You want to more about ginger benefits go here

Rasam/Saathuamuthu is traditional South Indian preparation, served as a second course with hot rice. Last week I had a cold and stomach flu, so I prepared this ginger rasam.  This Inji Rasam has an excellent spicy and tangy taste. Though ginger is the main ingredient in this rasam, its flavor is not overpowering.  Prepared from fresh ginger gives an strong aroma and fragrance while making the rasam

For those who love the flavor of ginger, it is a pure bliss to eat this rasam. Great for digestion & cold.

 Finely chopped Tomato                 1/2 cup
Tamarind                                       a small lemon size          
Turmeric Powder                            ¼ tsp.
Asafetida                                      ½ tsp.
Jaggery                                        ½ tsp.(optional)
Salt                                             to taste.
For Paste Coarsely  
Ghee                                          1 tsp.
Tovar dal                                    1 tsp.
Channa dal                                 1 tsp.
Black Pepper                               1 tsp.
Cumin seeds                               ½ tsp.
Red chilies                                   3 no.
Finely chopped fresh ginger           3 tbsp.
Curry leaves                                few
For Tempering
Ghee                                          1 tbsp.
Mustard seeds                             ½ tsp.
Black pepper                                ½ tsp.
Cumin seed                                  ¼ tsp.
Asafetida                                    a pinch.

For decoration
Chopped coriander leaves

  •  Soak the tamarind in hot water for 10 minutes and extract about 500 ml of tamarind juice. Add turmeric powder, chopped tomato and salt in it. Boil it .
  • Fry the masala ingredients in ghee (except cumin seeds) and grind into coarsely paste with cumin seeds.
  • Add the grounded rasam paste into the tamarind water and let it boil for simmer for ten minutes.
  • Remove from the fire.
  • Now heat oil in a kadai and add mustard seeds to it. Once it splutters add all other tempering and fry for few seconds.
  • Pour over to the Saathuamuthu. Garnish with coriander leaves.
  • Serve hot with Rice, pappad and Chips.


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