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!!
You may be interested in other rasam recipes below:
Do you love mint flavor then check this out:
| PREP TIME |
COOK TIME |
TOTAL TIME |
SERVES |
| 10 min |
10 min |
20 min |
4 |
Ingredients
- Mint leaves/ Pudina – ¼ cup (chopped)
- Ripe tomato – 1
- Tamarind – small gooseberry size
- Water – 2 cups
- Salt – to taste
- Rasam powder – 1 tbsp
- Curry leaves – a sprig
- Cilantro/ Coriander leaves – 1 tbsp (chopped)
- Mustard seeds – ½ tsp
- Oil – 1 tbsp
- Hing – a pinch
- Dry red chilli – 2 to 3nos.
FOR GRINDING
- Garlic – 1
- Cumin seeds – ½ tsp
- Peppercorn – ½ tsp
How to make Mint rasam with step by step images
- Soak tamarind in 2 cups of water and extract the tamarind juice.
- 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.
- 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.