Inji Rasam
- 27 min
- medium
- Serves 4
Inji rasam, a Tamil Nadu ginger rasam of tamarind, tomato, crushed pepper and cumin with a mustard tempering. Medium-spicy, serves 4, about 25 minutes.
Good for: Rainy Day
Ingredients
Tamarind, Soaked20 grams
Water, For Soaking100 ml
Tomato, Chopped1
Turmeric Powder1 grams
Salt1 tsp
Ginger, Finely Chopped25 grams
Black Peppercorns, Crushed3 grams
Cumin, Crushed2 grams
Green Chilli, Slit5 grams
Oil1 tsp
Mustard Seeds½ tsp
Asafoetida0.5 grams
Dry Red Chilli1 grams
Curry leaves3 grams
Coriander Leaves, Finely Chopped6 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 43kcal | 172kcal |
| Protein | 0.9g | 3.6g |
| Carbohydrate | 6.7g | 27g |
| Fat | 1.8g | 7.2g |
| Fibre | 1.2g | 4.8g |
| Sugar | 3.8g | 15g |
Method
Soak the tamarind in 100 ml water for 10 minutes. Squeeze it well and strain the tamarind water. Wash the tomato, ginger, green chilli and coriander leaves. Peel and chop the ginger, chop the tomato and coriander leaves, slit the green chilli, break the dry red chilli, and crush the peppercorns and cumin.
Add the tamarind water, 700 ml water, tomato, turmeric powder and salt to a kadai. Boil on medium flame for 8 minutes, until the tomato softens and the raw tamarind smell reduces.
Add the ginger, crushed pepper, crushed cumin and green chilli. Simmer on low flame for 5 minutes, until the rasam becomes lightly frothy and the raw ginger smell goes.
Heat the oil with the mustard seeds in a small kadai on medium flame for 1 minute, until the seeds splutter. Add the asafoetida, dry red chilli and curry leaves. Fry for 1 minute, until the chilli darkens slightly and the curry leaves turn crisp.
Pour the tempering into the rasam and add coriander leaves. Heat on low flame for 2 minutes without letting it boil hard, then switch off when it is hot and frothy.
Before you start
- How long does Inji Rasam take?
- 27 minutes from start to finish. That is 10 minutes of preparation and 17 minutes of cooking.
- How many people does Inji Rasam serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Inji Rasam vegetarian?
- Yes. No meat, no fish and no egg.
- Is Inji Rasam spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Inji Rasam?
- 20 grams Tamarind, 1 grams Turmeric Powder, 25 grams Ginger, 3 grams Black Peppercorns, 2 grams Cumin, 5 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Inji Rasam?
- No, it is cooked in an open pot.
- How many calories are in Inji Rasam?
- About 43 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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