Inji sorasam | How to make Inji sorasam

By Vimala Sethuraman  |  17th Jul 2016  |  
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  • Inji sorasam, How to make Inji sorasam
  • Prep Time

    15

    mins
  • Cook Time

    0

    mins
  • Serves

    10

    People

7

0





About Inji sorasam Recipe

Can there be a better appetizer than this, we were given when there is no appetite for eating anything due to indigestion. Its so simple and the taste so divine, though we cannot drink too much.

Inji sorasam is a popular aromatic and delicious dish. You can try making this amazing Inji sorasam in your kitchen. This recipe requires 15 minutes for preparation and few minutes to cook. The Inji sorasam by Vimala Sethuraman has detailed steps with pictures so you can easily learn how to cook Inji sorasam at home without any difficulty. Inji sorasam is enjoyed by everyone and can be served on special occasions. The flavours of the Inji sorasam would satiate your taste buds. You must try making Inji sorasam this weekend. Share your Inji sorasam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Vimala Sethuraman for inputs. In case you have any queries for Inji sorasam you can comment on the recipe page to connect with the Vimala Sethuraman. You can also rate the Inji sorasam and give feedback.

Inji sorasam

Ingredients to make Inji sorasam

  • ginger 2 inch length, washed and sliced
  • coriander seeds 2 tsp
  • jeera 1/2 tsp
  • 1 big lemon
  • Honey as per requirement to reduce the spicyness of ginger
  • 1tsp sugar
  • 2 cups of water

How to make Inji sorasam

  1. Grind ginger, coriander, jeera well in a mixer grinder.
  2. Remove this paste into a jarand add 2 cups of water and leave it for some time. Just check after 15min. When everything settles at the bottom filter it, add honey and lime juice and 1tsp of sugar.
  3. You can chill it or drink.
  4. But only 1/4 or 1/2 cup allowed in the morning ! After consuming you will get back to your normal diet stream.

My Tip:

You can keep this for more than a week, refrigerated.

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