Easy Mint rasam recipe
Mint rasam or pudina rasam is an appetizing tamarind based south Indian style broth with spices that comfort you during cold or rainy day.
Servings: 4 people
Ingredients
- ½ cup Mint leaves Pudina
- ½ cup Tamarind extract from 1 teaspoon (gooseberry size) Tamarind or 1 teaspoon tamarind paste
- ½ cup Dal water Dilute ¼ cup cooked toor dal.
- 1 Tomato
- 2 Green chilli slit
- ¼ teaspoon Turmeric
- 1.5 teaspoon Rasam powder
- ¼ teaspoon Asafoetida I used solid, you can use powder too.
- Salt
To temper
- 1 teaspoon Ghee
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida
Instructions
- Before starting, make sure you soak tamarind and extract juice (total ½ cup).
- Keep ready dal water (½ cup) - You can cook ¼ cup dal and prepare ½ cup water from it or save it from dal you cook for sambar.
- Take eeya sombu (or any other vessel) and add tamarind water to it.
- After that, add chopped tomato reserving a little for topping.
- Smash the tomato well with hands.
- Take ½ cup loosely packed mint leaves with little water.
- Grind smoothly.
- Add the ground mint to rasam.
- Add turmeric, rasam powder, asafoetida and slit chilli to it.
- Add 1 cup water.
- Mix well.
- Start heating in low heat. Do not use high flame while using eeya sombu.
- Once it froths, add dal water.
- Required salt.
- Top with remaining tomato.
- Mix well.
- Bring to boil again in low to medium flame. Just until it froths. Remove from fire.
- Heat a teaspoon of ghee, temper with mustard, asafoetida and cumin seeds.
- Mix the tempering to rasam.
- Garnish with some fresh mint leaves, finely chopped.
Video
Notes
- Do not boil in high flame in for long time. It can't with stand high temperature. Will melt.
- Do not use tongs to carry the eeya sombu, use dish cloth. Using tongs will give dents in the vessel.