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Mint Rasam | Pudina Rasam
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3.67 from 3 votes

Mint Rasam | Pudina Rasam

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Rasam
Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu
Servings: 4 people
Calories: 86kcal
Author: Sowmya Venkatachalam


  • Pressure Cooker
  • Mixer Grinder
  • Sauce Pan


  • 1 Gooseberry Size Tamarind
  • 2 tbsp Toor Dal (Pigeon pea)
  • 1 Cup Mint Leaves 1 Cup - 250ml
  • 1 Tomato Roughly Chopped
  • 1.5 tsp Salt Adjust As Needed
  • a Pinch Asafoetida (Asafetida / Hing)
  • Few Curry Leaves

For Grinding

  • 1 tsp Ghee
  • 2 tsp Toor Dal
  • 2 tsp Coriander Seeds
  • 1 tsp Peppercorns
  • 1 Red Chili
  • ½ tsp Cumin Seeds
  • 5-6 Mint Leaves

For Tempering

  • 1 tsp Ghee
  • 1 tsp Mustard seeds
  • Few Curry Leaves


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



  1. Instead of grinding fresh rasam masala, we can add a teaspoon of store bought or homemade rasam powder. 
  2. Instead of sautéing mint leaves, we can grind all leaves with other grinding ingredients.


Serving: 1Cup | Calories: 86kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g