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mint rasam featured
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time6 minutes
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4 people


  • 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


  • 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.



  • 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.