Shunti saaru recipe | How to make ginger rasam | Adarak rasam

By Latha on December 18th, 2018

shunti saaru or ginger rasam recipe

Shunti saaru or ginger rasam recipe explained with step by step pictures and a video. Shunti saaru or ginger rasam is prepared using toor dal, gram dal, ginger, cumin, pepper, tomato, red chili, tamarind, salt and jaggery. This is a very tasty and easy rasam recipe. This ginger rasam is familiar by different names like Adarak rasam, Inji rasam, Inchi rasam, Allam charu etc.,

This hot and spicy menasina saaru or pepper rasam is a perfect choice for the chilling winter days and rainy days. That too especially if you are down with cold or fever, don't forget to sip a cup of shunti saaru or ginger rasam. This saaru or rasam works like a medicine. It gives instant relief from the common cold and rejuvenates your body.

In Karnataka rasam is familiar and popular by name "saaru". And pepper is familiar by name "menasu" or "kaalu menasu" or "kari menasu". So is the name menasina saaru. I have used crushed garlic also in this recipe. So all the three ingredients..that is pepper, cumin and garlic are very good for digestion and cold.

I learnt this recipe from a Facebook food group. Few months back Sandhya had posted many saaru or rasam recipes in the group. And among them I liked this shunti saaru very much. So I am sharing the recipe with you all.

If you are looking for more rasam recipes then do check Mysore saaru or rasam, Menasina saaru or pepper rasam, hunase thokku saaru or tamarind rasam, bili saaru, hesarubele saaru or mung dal rasam, Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes. I have made a video on this shunti saru recipe with Kannada narration, which I have embedded it below.

Shunti saaru or ginger rasam recipe

Preparation time: 5 min
Cooking time: 20 min
Serves: 1 litre

Ingredients: (measuring cup used = 240ml)

  1. 1/2 tsp mustard seeds
  2. 1/2 tsp cumin seeds
  3. 1 red chili
  4. 5 - 6 curry leaves
  5. 1 tbsp cooking oil or ghee
  6. 1 big tomato
  7. A big pinch of turmeric powder
  8. 1 gooseberry sized tamarind
  9. 1 gooseberry sized jaggery
  10. Salt as per your taste
  11. 1 tbsp finely chopped coriander leaves

Ingredients for grinding:

  1. 1 tsp toor dal
  2. 1 tsp gram dal
  3. 1/2 tsp cumin seeds
  4. 1/2 tsp black pepper
  5. 1 - 2 red chili
  6. 1 tbsp chopped ginger

Instructions for making shunti saaru or ginger rasam:

  1. Heat a frying pan. Add in toor dal, gram dal, cumin seeds, pepper and red chili. Dry roast until dals are slightly brown.crushing pepper and cumin for shunti saaru or ginger rasam
  2. Add in chopped ginger and fry them for a while. Switch off the stove.crushing pepper and cumin for shunti saaru or ginger rasam
  3. Wait until cool. Make a fine powder using mixer grinder. Keep it aside.crushing pepper and cumin for shunti saaru or ginger rasam
  4. Next heat oil in a frying pan. Add in mustard seeds and cumin seeds. Wait until mustard seeds splutters. Add in red chili and curry leaves.mustard seeds and cumin seeds for shunti saaru or ginger rasam
  5. Next add in finely chopped tomato and a big pinch of turmeric powder.tomato for shunti saaru or ginger rasam
  6. Fry until tomatoes are soft and mushy. Or close the lid and cook until tomatoes are tomato for shunti saaru or ginger rasam
  7. Add in tamarind extract, jaggery and salt. Boil for few minutes.tamarinf extract for shunti saaru or ginger rasam
  8. Add in 1/4 cup of water. Boil it for a minute.tamarinf extract for shunti saaru or ginger rasam
  9. Add in ground masala. Give a quick mix.pepper and cumin for shunti saaru or ginger rasam
  10. Next add in required water (around 2 cups).water for shunti saaru or ginger rasam
  11. Bring it to boil.boiling shunti saaru or ginger rasam
  12. Add in finely chopped coriander leaves and switch off the stove. Serve it with hot steaming rice or serve it like a soup.boiling shunti saaru or ginger rasam

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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