Inji sorasam recipe | Ginger lemon drink

Inji Sorasam, is a drink made with ginger, coriander seeds and cumin seeds, generally given to aid digestion, after a heavy meal. I have posted Ginger ale recipe some time back and mentioned about inji sorasam in that post. We can find this Inji sorasam in our refrigerator always, as my patti always stocks this up. As she was aging, she feels discomfort in her tummy after a heavy food. Especially after festival food it is a must for her. Yesterday, after hogging on the pori urundais and verkadalai urundai a lot i had a bad headache. While talking to amma, she told, pori and kadalai is Pitham and told me to have this inji sorasam. I made that yesterday according to her instructions and i found my headache had drastically come down after that. So wanted to share the recipe of inji sorasam with you all.

Inji sorasam recipe

  Preparation Time : 15 mins | Cooking Time : Nil |Makes: 1 and 1/2 cup

     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.

Notes:

1. This drink is not suitable for small kids.
2. Consuming more of this will give stomach ache. Also will increase acidity.
3. So always take in small quantity. 
4. You can add jaggery or sugar instead of honey. 

     

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.

Notes:

1. This drink is not suitable for small kids.
2. Consuming more of this will give stomach ache. Also will increase acidity.
3. So always take in small quantity. 
4. You can add jaggery or sugar instead of honey.