Ginger a big piece Coriander seeds 1/2 tblsp Cumin seeds | Jeeragam 3/4 tblsp Whole pepper 1/2 tsp (optional) Honey 2-3 tblsp Lemon juice from 2 small lemons Method:
Peel the skin of the ginger and chop them into fine pieces. Keep the pepper, coriander seeds and cumin seeds ready. You can soak this for 10 minutes too before grinding. Grind the ginger, coriander seeds, cumin seeds and the whole pepper into a fine paste. You can add little water while grinding. Filter this ground ginger paste by adding 1 to 1 and 1/4 cup water. Discard the ground ginger after extracting the juice from that. This is the inji sorasam concentrate. You can store this in a clean bottle and keep it inside the refrigerator for 15 days. Whenever you want, take out a small portion, add lemon juice and honey to this and mix well. Have this inji sorasam. Always consume in small quantity.
Method with step by step instructions:
Peel the skin of the ginger and chop them into fine pieces. Keep the pepper, coriander seeds and cumin seeds ready. You can soak this for 10 minutes too before grinding. Grind the ginger, coriander seeds, cumin seeds and the whole pepper into a fine paste. You can add little water while grinding.
Filter this ground ginger paste by adding 1 to 1 and 1/4 cup water. Discard the ground ginger after extracting the juice from that. This is the inji sorasam concentrate.
You can store this in a clean bottle and keep it inside the refrigerator for 15 days. Whenever you want, take out a small portion, add lemon juice and honey to this and mix well.
Have this inji sorasam. Always consume in small quantity.
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