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!
You can also try other Rasam Varieties:
Recipe Card:
Mint Rasam | Pudina Rasam
Equipments Needed
- Pressure Cooker
- Mixer Grinder
- Sauce Pan
Servings: 4 people
Calories: 86kcal
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.
Print Recipe
Ingredients
- 1 Gooseberry Size Tamarind
- 2 tablespoon Toor Dal (Pigeon pea)
- 1 Cup Mint Leaves 1 Cup - 250ml
- 1 Tomato Roughly Chopped
- 1.5 teaspoon Salt Adjust As Needed
- a Pinch Asafoetida (Asafetida / Hing)
- Few Curry Leaves
For Grinding
- 1 teaspoon Ghee
- 2 teaspoon Toor Dal
- 2 teaspoon Coriander Seeds
- 1 teaspoon Peppercorns
- 1 Red Chili
- ½ teaspoon Cumin Seeds
- 5-6 Mint Leaves
For Tempering
- 1 teaspoon Ghee
- 1 teaspoon Mustard seeds
- Few Curry Leaves
Instructions
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 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 86
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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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
