Ginger Rasam Recipe | Inji Rasam Recipe

Ginger Rasam – A spicy and appetizing rasam with the essence of fresh ginger root and which helps to ease our digestion after a heavy meal.

ginger rasam recipe

Ginger rasam is the sort of food that eases our digestion after a heavy meal. Ginger has a lot of health benefits. Though I prepare ginger rasam in many ways, I have chosen this recipe to share with you as it is simple and gets done in 10-15 min, making it ideal for the busy morning hours. There is another recipe of ginger rasam passed on to me before 12 years by a cook in my hometown. That recipe is too simple and finger-licking good with just four main ingredients. I will share that soon on Recibrary. The hot and sharp taste of ginger is the highlight of this rasam.

For the rasam to be tasty, there should be a good balance of all the flavors. Always give a good resting time so that the rasam is well infused with the essence of all the ingredients. Now here comes the interesting part. The art of eating rasam I should say  Cooking rice for rasam is very important. Add more water than usual and cook until soft that it can be easily mashed with our hand even after cooling. Mash the rice well using your palm and fingers. Ladle out the rasam and keep on mixing the rice with rasam as you do. Pour as much as the rice can hold. The rice should start flowing on all the sides. That is when you should stop adding the rasam. If you try to maintain decency while eating rasam rice, you can’t enjoy the fruit of all these efforts. I hope you understand what I mean  Make this spicy, flavorful ginger rasam and enjoy it to the core!
recibites_iconSaffron is the most expensive spice followed by vanilla and cardamom.

Check out the recipe of Pineapple Rasam.

Ginger Rasam Recipe:

Cuisine : South Indian – Tamilnadu
Category : Soup / Curries for rice
Makes : 3 servings

Preparation Time : 5 min
Cooking Time : 5-10 min

Ginger Rasam – ReciCode

Mix coarsely ground tomato, water, coarsely ground rasam masala (ginger, pepper, cumin seeds, red chilli, toor dal, coriander seeds, curry leaves), salt, turmeric powder & asafoetida → Heat oil in a pan & season with mustard, cumin seeds, curry leaves → Pour the rasam mixture → Let it boil for 2-3 min & switch off the stove → Sprinkle chopped coriander leaves & serve hot!

1 cup : 240 ml


  • 1 big Tomato
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Asafoetida
  • 3 cups Water
  • Salt as required
  • A sprig of Coriander Leaves

  For Rasam Masala:

  • 1 tbsp Chopped Ginger
  • 1 tsp Pepper
  • 1 Red Chilli
  • 1 tsp Toor Dal
  • 1 tsp Cumin Seeds
  • 1 1/2 tsp Coriander Seeds
  • A sprig of Curry Leaves

  For Seasoning:

  • 1/2 tsp Mustard
  • 1/2 tsp Cumin Seeds
  • A sprig of Curry Leaves
  • 1 tsp Oil  

How to make Ginger Rasam?

1. Pulse the tomato in the mixer grinder coarsely. Make a coarse powder of all the items required for rasam masala.

2. In a bowl, mix the tomato pulp, water, coarsely ground rasam masala, turmeric powder, asafoetida and salt.

3. Heat oil in a pan. Season with mustard, cumin seeds and curry leaves.

4. Add the rasam mixture. Allow it to boil. Let it boil for 2-3 min or till the raw smell goes. Switch off the stove. Sprinkle chopped coriander leaves and serve the flavorful ginger rasam with rice!


  • Use fresh ginger roots for an excellent flavor.
  • Always give a good resting time so that the rasam is well infused with the essence of all the ingredients.
  • I have used tomato to add sourness. You may use both tomato and tamarind. If you want to use tamarind, reduce the amount of tomato pulp.
  • Make sure to balance the amount of ginger, pepper and red chillies so that the rasam doesn’t turn out to be too spicy. Using more ginger and less pepper, red chilli gives the characteristic dominant flavor of ginger to this rasam.


Happy Cooking!


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