GINGER RASAM / INJI RASAM / ALLAM CHARU | How to make GINGER RASAM / INJI RASAM / ALLAM CHARU

By Shobha Keshwani  |  6th Feb 2018  |  
5 from 2 reviews Rate It!
  • GINGER RASAM / INJI RASAM / ALLAM CHARU, How to make GINGER RASAM / INJI RASAM / ALLAM CHARU
GINGER RASAM / INJI RASAM / ALLAM CHARUby Shobha Keshwani
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

5

2

3 votes

About GINGER RASAM / INJI RASAM / ALLAM CHARU Recipe

Rasam is a dish made almost everyday in all the South Indian homes. Hence it is made with many variations. I have already posted a few of them . Today's preparation is ginger flavoured rasam. This one is specially good when you have a sore throat.

Sunday, June 4, 2017 GINGER RASAM / INJI RASAM / ALLAM CHARU, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Shobha Keshwani. Sunday, June 4, 2017 GINGER RASAM / INJI RASAM / ALLAM CHARU is a dish which demands no explanations, it's a whole world of flavour in itself. Sunday, June 4, 2017 GINGER RASAM / INJI RASAM / ALLAM CHARU is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Sunday, June 4, 2017 GINGER RASAM / INJI RASAM / ALLAM CHARU by Shobha Keshwani is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Sunday, June 4, 2017 GINGER RASAM / INJI RASAM / ALLAM CHARU.

GINGER RASAM / INJI RASAM / ALLAM CHARU

Ingredients to make GINGER RASAM / INJI RASAM / ALLAM CHARU

  • Toor dal ... handful (soaked and boiled with tomatoes)
  • ginger ... 2 inch pieces (can add more if you like)
  • tamarind .. size of a lemon soaked in half cup water
  • tomatoes ... 2 small
  • salt ........... to taste
  • jaggery ... 1 tsp
  • Rasam powder ... 1 tbsp
  • coriander leaves .. handful
  • turmeric powder ... 1/4 tsp
  • (For tempering:)
  • oil ... 2 tbsps
  • asafoetida .. 1 pinch
  • curry leaves .. 1 sprig
  • mustard seeds ... 1 tbsp
  • cumin seeds .... 1 tsp
  • Dry red chillies .. 1 broken

How to make GINGER RASAM / INJI RASAM / ALLAM CHARU

  1. Wash the ginger and cut into pieces. Grind it in am mixie.
  2. Boil it in 2 cups of water for a couple of minutes
  3. Strain it and keep aside.
  4. Boil the soaked toor dal with tomatoes in a pressure cooker for 2 -3 whistles.( You can add them whole and peel the skin before blending the cooked dal.)
  5. Blend it and set aside.
  6. In a pan add the tempering ingredients.
  7. When they crackle add the ginger water.
  8. Now add the tamarind water, dal, coriander leaves and bring to a boil.
  9. Stir in the rasam powder, salt, and jaggery, Simmer for a minute and it is ready to serve.

Reviews for GINGER RASAM / INJI RASAM / ALLAM CHARU (2)

Shikha Roy7 months ago

Nice one.
Reply

Hem Lata Srivastava8 months ago

lovely recipe
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