Inji Rasam (இஞ்சி ரசம்)

Inji Rasam is a quick and easy rasam that has many dimensions in taste.







Ingredients
Tomato (diced) – 2 table spoon
Jaggery – 1 table spoon
Ginger (grated) – 2 table spoons or 4 inch piece
Mustard Seeds – ½ tea spoon
Coconut – ¼ cup
Red Chili – 2
Green Chili - 3
Cumin Seeds – 3 tea spoons
Oil – 1 tea spoon
Ghee – 2 tea spoons
Salt – 1 ½ tea spoons
Asafetida – 1/8 tea spoon
Water – 2 cups
Black Pepper – 1 tea spoon
Curry Leaves – 6
Tuvaram Parupu – 1/3 cup
Turmeric Powder – 1 tea spoon
Coriander Leaves – 1 table spoon

Method
Cook the tuvaram parupu with ½ tea spoon turmeric powder in 1 cup of water in a cooker until well done. Mash this and set aside.
Grind cumin seeds, black pepper, green chili and coconut to a fine paste.
Heat the above grinded mixture to a pan and add water, turmeric powder, tomatoes and asafetida and bring it to a boil. Add the parupu and boil for 2 to 3 minutes. Add more water if desired.
Heat another pan and add ghee and add mustard seeds and once it pops, add the cumin seeds, red chili and curry leaves and transfer to the rasam.
Add coriander leaves and grated ginger to garnish and serve!!!

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Sending this to Healthy Diet - Diabetic Friendly Recipes