Thakkali Paruppu Rasam is one of the common rasam variety we all make almost everyday. We can enhance the usual rasam with aroma rich Mint. This mint infused rasam is a great treat to our taste buds.
Fresh and aroma rich mint leaves are very healthy. Adding the fresh mint leaves to rasam enhances the flavour and also would be a variation from the usual tomato rasam. Many of us love to have rasam as a soup. We can either mix the rasam with rice or drink the rasam after a heavy meals. This Mint Rasam would be very nutritious and good for our stomach and helps in digestion. We can either saute the mint leaves along with the seasoning or we can grind it. If we grind the mint leaves, the rasam will be overpowered with rich aroma of mint leaves which some of us might not like. So we can saute it and make the rasam little mild. Try this version of the mint rasam and share your experience!
Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu
Equipments Needed
Pressure Cooker
Mixer Grinder
Sauce Pan
Prep Time: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
Servings: 4people
Calories: 86kcal
Author: Sowmya Venkatachalam
Thakkali Paruppu Rasam is one of the common rasam variety we all make almost everyday. We can enhance the usual rasam with aroma rich Mint. This mint infused rasam is a great treat to our taste buds.
Soak tamarind in warm water and extract the juice and set aside
Cooking Dal
Take dal in a vessel. Add turmeric powder and pressure cook for about 4 whistles. Once cooked, mash the dal nicely and set aside.
Preparing Grinding Ingredients
Heat ghee in a pan. Add toor dal, coriander seeds, pepper, red chili and cumin seeds. Fry the ingredients till dal turns light golden
Add few mint leaves and fry for a minute.
Grinding Process
Take all fried ingredients to mixer jar and grind it to powder
Making Rasam
Take a sauce pan and add the tamarind extract. Add chopped tomatoes, hing, salt and curry leaves and keep the pan in flame and allow the tamarind to boil for 5 minutes to get rid off raw smell of tamarind.
Add 2 cups of water to rasam. Now its time to add Rasam Spice Powder. Stir well to avoid any lumps
Keep the rasam in low flame till a frothy layer forms on top of the rasam. Switch off the flame. Do not bring the rasam to boil again.
Tempering Process
Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and saute for few seconds. Then add mint leaves saute for a minute. Switch off the flame and add this tempering to the rasam
Serve the delicious Mint Rasam with hot steaming rice along with a teaspoon of ghee and enjoy the wonderful soothing Pudina Rasam
Video
Notes
Instead of grinding fresh rasam masala, we can add a teaspoon of store bought or homemade rasam powder.
Instead of sautéing mint leaves, we can grind all leaves with other grinding ingredients.
Nutritional Info
Nutrition Facts
Mint Rasam | Pudina Rasam
Amount Per Serving (1 Cup)
Calories 86Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method with Step by Step Pictures:
SOAKING TAMARIND
Soak tamarind in warm water and extract the juice and set aside
COOKING DAL
Take dal in a vessel. Add turmeric powder and pressure cook for about 4 whistles. Once cooked, mash the dal nicely and set aside.
PREPARING GRINDING INGREDIENTS
Heat ghee in a pan. Add toor dal, coriander seeds, pepper, red chili and cumin seeds. Fry the ingredients till dal turns light golden. Add few mint leaves and fry for a minute.
GRINDING PROCESS
Take all fried ingredients to mixer jar and grind it to powder
MAKING RASAM
Take a sauce pan and add the tamarind extract. Add chopped tomatoes, hing, salt and curry leaves and keep the pan in flame and allow the tamarind to boil for 5 minutes to get rid off raw smell of tamarind.
Add mashed dal and 2 cups of water to rasam. Now its time to add Rasam Spice Powder. Stir well to avoid any lumps. Keep the rasam in low flame till a frothy layer forms on top of the rasam. Switch off the flame. Do not bring the rasam to boil again.
TEMPERING PROCESS
Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and saute for few seconds. Then add mint leaves saute for a minute. Switch off the flame and add this tempering to the rasam
Serve the delicious Mint Rasam with hot steaming rice along with a teaspoon of ghee and enjoy the wonderful soothing Pudina Rasam
