mint rasam recipe

Mint rasam recipe, Pudina rasam

Mint rasam/ Pudina rasam is a flavorful and delicious South Indian style rasam/ soup prepared with mint leaves, freshly ground spices and tamarind extract. We all know that rasam can be prepared in jiffy and is always slurped after a meal, on days when we wish to eat light food or on some most important season WINTER to keep ourselves warm and cozy and also serves as a remedy for cold. So presenting to you guys my version of aromatic mint rasam/ soup after that RASAM QUINOA and CHICKEN RASAM/ SOUP recipe which I posted a while ago. Nothing much to explain about the making as it is super simple and known by all. Serve this delicious rasam with hot rice and ghee and you can get to its making here HOMEMADE GHEE and HOMEMADE BUTTER IN 4 MINUTES.

Sides to go with this rasam rice:

So let’s get to the making of pudina rasam/ mint soup!!
pudina rasam

You may  be interested in other rasam recipes below:


Mint rasam recipe, Pudina rasam
Serves 4
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1. Mint leaves/ Pudina – ¼ cup (chopped)
  2. 2. Ripe tomato – 1
  3. 3. Tamarind – small gooseberry size
  4. 4. Water – 2 cups
  5. 5. Salt – to taste
  6. 6. Rasam powder – 1 tbsp
  7. 7. Curry leaves – a sprig
  8. 8. Cilantro/ Coriander leaves – 1 tbsp (chopped)
  9. 9. Mustard seeds – ½ tsp
  10. 10. Oil – 1 tbsp
  11. 11. Hing – a pinch
  12. 12. Dry red chilli - 2 to 3nos.
FOR GRINDING
  1. 1. Garlic – 1
  2. 2. Cumin seeds – ½ tsp
  3. 3. Peppercorn – ½ tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Soak tamarind in 2 cups of water and extract the tamarind juice.
  2. In a hand mortar add garlic, cumin seeds and peppercorn. Using a pestel grind it coarse. If you don’t have hand mortar and pestel you can use blender to grind it coarse.
  3. Heat oil in a pan add dry red chilli and mustard seeds when it splutters add hing, curry leaves and ground mixture. Give it a stir then add chopped tomato cubes, mjnt leaves, rasam powder and salt. Saute well until tomatoes get little a little soft and mint shrinks in size. Now add tamarind extract which is about 2 ½ cups of water. Put the flame in medium then close the pot. When froth starts to form and when rasam boils a bit switch off the flame garnish it with chopped cilantro/ coriander leaves. Relish it hot with hot rice and ghee.
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How to make Mint rasam with step by step images


pepper rasam

  1. Soak tamarind in 2 cups of water and extract the tamarind juice.
  2. In a hand mortar add garlic, cumin seeds and peppercorn. Using a pestel grind it coarse. If you don’t have hand mortar and pestel you can use blender to grind it coarse.
  3. Heat oil in a pan add dry red chilli and mustard seeds when it splutters add hing, curry leaves and
    ground mixture. Give it a stir then add chopped tomato cubes, mjnt leaves, rasam powder and salt. Saute well until tomatoes get little a little soft and mint shrinks in size. Now add tamarind extract which is about 2 ½ cups of water. Put the flame in medium then close the pot. When froth starts to form and when rasam boils a bit switch off the flame garnish it with chopped cilantro/ Coriander leaves. Relish it hot with hot rice and ghee.
    pudina rasam recipe

 

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