Inji Rasam

🔥 Prep

• Peel and grate the 30 g fresh ginger.
• Wash and chop 1 tomato into small pieces.
• Peel and finely mince the 3 cloves of garlic.
• Measure out 0.5 tbsp tamarind paste.
• Measure 1 tsp black pepper, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp salt, and keep the 10 curry leaves ready.
• Measure out 1 tbsp oil and 500 ml water.

🔥 Cook

• 1. Heat the 1 tbsp oil in a saucepan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the 1 tsp cumin seeds and toast for 15 seconds until fragrant.
• 4. Add the minced garlic and sauté for 30 seconds until lightly golden.
• 5. Add the grated ginger and cook for 1 minute over medium heat, stirring frequently.
• 6. Add the chopped tomato and cook for 2 minutes until it softens and releases juices.
• 7. Stir in the 0.5 tbsp tamarind paste, 1 tsp black pepper, and 1 tsp salt; mix well and cook for 30 seconds.
• 8. Pour in the 500 ml water, increase heat to high and bring to a rolling boil for 2 minutes.
• 9. Reduce heat to low and simmer gently for 5 minutes to allow flavors to meld.
• 10. Add the 10 curry leaves, stir, and simmer for another 30 seconds.
• 11. Remove from heat and let rest for 1 minute before serving.

🔥 Serve

• Ladle the hot Inji Rasam into individual bowls.
• Garnish with an extra curry leaf or a drizzle of ghee if desired.
• Serve warm as a digestive soup alongside steamed rice, idli, or dosa.