Omam and Ingi Rasam

Today I made a new rasam with omam ( ajwain / carom seeds) and Inji (ginger )as I wanted to make something light and therapeutic. Both omam and ginger are very good for digestion and relieving flatulence.

It was mildly spicy, very aromatic, light and indeed very delicious and my family really liked it:)



Tomatoes – 3
Green chillies – 2
Garlic – 8-10 cloves
Turmeric powder – 1/4th tsp
Salt to taste
Sugar – 1/2 tsp
Lemon – 1

For the rasam powder
Omam ( carom seeds/ ajwain) – 1 tsp
Whole pepper – 2 tsp
Cumin seeds ( jeera) – 1 tsp
Tuvar dal ( pigeon peas/ tuvaram paruppu) – 1 tbsp
Oil – 1/2 tsp
Inji ( ginger) – 2 inches


Roast omam, pepper, tuvar dal and cumin seeds in 1/2 tsp of oil till you get a good aroma. Cool and grind it along with ginger to coarse powder. Keep it aside.


Wash and chop tomatoes. Wash and slit green chillies. Crush the garlic cloves.

In a pan add the chopped tomatoes, green chillies, garlic, turmeric powder and 2 cups of water. Let it cook till the tomatoes become soft.

Mix 1-1+1/2 cups water to the rasam powder and add it to the cooked tomatoes. Add salt to taste and sugar. Mix well and check for the seasonings. Let it simmer for few mins. Take it off the gas. Add the lemon juice and mix well.

Heat ghee in a pan. Add mustard. When it starts spluttering, add cumin seeds and hing. Sauté for few seconds and add the tempering to the rasam.


Garnish the rasam with chopped coriander leaves and serve the rasam hot with steamed rice drizzled with little melted ghee:)