Inji Rasam | Lemon Ginger Rasam

Inji Rasam | Lemon Ginger Rasam | ginger Lemon rasam  | inji elumichai rasam | nimbu saaru rasam recipe | nimmakaya rasam | south Indian rasam recipe variety with step-by-step pictures and video recipe. Check out the Lemon ginger rasam recipe and If you like the video pls SUBSCRIBE to my channel

Inji lemon Rasam is a quick traditional healthy and tasty Indian soup that can be prepared within 15 minutes and it is also a great home remedy for the common cold, cough, and sore throat.

INSTANT 15 MINS RASAM

Rasam is an Indian soup, a comforting drink. it is not only a tasty rice accompaniment but also the best appetizer. Instant ginger rasam with lemon is super easy to make, without many ingredients rasam can be prepared within 15 minutes. No dal, no rasam powder for this quick rasam.

SHOULD I USE MORTAR & PESTLE FOR RASAM? 

Yes, it gives the best texture and taste to the rasam. If you don't have it, pulse in the mixie jar. Avoid grinding. You can also finely chop ginger and garlic.

CAN I  USE TAMARIND  for ginger lemon RASAM? 

Tomato and lemon sourness goes well with ginger flavor so I generally skip tamarind for this rasam. If you are adding tamarind flavor might vary.

Can I add red chilli?

Ginger and green chilli spice is enough for the rasam. You can add little red chilli and pepper spice

Tips to add Lemon juice

1. Add lemon juice after the stove is turned off  
2. Avoid boiling the lemon rasam after adding the lemon juice. You can warm the rasam before serving
3. Make rasam watery
4. Add lemon juice little by little. Taste then add as required 

Lemon based recipes

Rasam recipes

home remedy-based recipes

Ingredients 

To crush

7 grams ginger 

3 garlic

1 teaspoon cumin seeds

To temper

1/2 tablespoon ghee

1/4 teaspoon mustard seeds

Curry leaves few

Rasam

1 tomato, finely chopped

1/4 teaspoon turmeric powder

Requires salt

2 cups of water

Coriander leaves few

Juice from a Half lemon 

How to make lemon ginger rasam with step-by-step pictures

• Crush ginger, garlic, and cumin seeds to your desired texture 

• Add ghee to a wide pan and heat

• Furthermore, add mustard seeds and let them splutter

• Add crushed ingredients; mix well

• Furthermore, add curry leaves; roast well

• Add tomatoes; mix well 

• Furthermore, add turmeric powder and required salt; mix well and cook till tomatoes turn mushy

• Add asafoetida and give a quick mix

• Furthermore, add water; give a quick mix

•  add coriander leaves; mix well

• Boil for 10-12 minutes till the raw smell goes off

• Turn off the stove

• Add a pinch of salt to squeezed lemon juice

• Filter and add the required lemon juice

• Mix well and serve warm

Ginger rasam

immunity booster rasam

5 from 1 vote

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Ingredients

To crush

• 7 grams ginger
• 3 garlic
• 1 teaspoon cumin seeds

To temper

• 1/2 tablespoon ghee
• 1/4 teaspoon mustard seeds
• Curry leaves few

Rasam

• 1 tomato finely chopped
• 1/4 teaspoon turmeric powder
• Requires salt
• 2 cups of water
• Coriander leaves few
• Juice from a Half lemon

Instructions

• Crush ginger, garlic, and cumin seeds to your desired texture
• Add ghee to a wide pan and heat
• Furthermore, add mustard seeds and let them splutter
• Add crushed ingredients; mix well
• Furthermore, add curry leaves; roast well
• Add tomatoes; mix well
• Furthermore, add turmeric powder and required salt; mix well and cook till tomatoes turn mushy
• Add asafoetida and give a quick mix
• Furthermore, add water; give a quick mix
• add coriander leaves; mix well
• Boil for 10-12 minutes till the raw smell goes off
• Turn off the stove
• Add a pinch of salt to squeezed lemon juice
• Filter and add the required lemon juice
• Mix well and serve warm

Video

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Notes

1. Mortar & pestle gives the best texture and taste to the rasam. If you don't have it, pulse in the mixie jar. Avoid grinding. You can also finely chop ginger and garlic
2. Tomato and lemon sourness goes well with ginger flavor so I generally skip tamarind for this rasam. If you are adding tamarind flavor might vary
3. Ginger and green chilli spice is enough for the rasam. You can add little red chilli and pepper spice
4. you can add dal but in that case, increase the chilli accordingly

Tips to add Lemon juice

1. Add lemon juice after the stove is turned off
2. Avoid boiling un the lemon rasam after adding the lemon juice. You can warm the rasam before serving
3. Make rasam watery
4. Add lemon juice little by little. Taste then add as required 

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