No Onion No Garlic/ Sambar,Rasam & South Indian Curry

PUDINA RASAM / MINT RASAM – MINT LEAVES RECIPES

mint rasam

I know Diwali is just off the corner .. and many of you might be fighting that guilt of over indulgence / suffering from indigestion / craving for some simple comfort food after all those festive treats . So today i have for you all an easy peesy  flavorful ” Pudina Rasam / Mint Leaves Rasam ” a great dish to tickle your taste buds and an excellent home remedy for indigestion vows . Fight those post Diwali blues , Relish piping hot pudina rasam with hot rice or sip it as a soup in a glass …whichever way you opt..you’l surely enjoy this flavorful refreshing rasam ..

Also do check out other rasam varieties posted here like Tomato Rasam , Kokum Rasam ,   Pepper Cumin Rasam ….



Print Recipe
PUDINA RASAM Yum
A comforting rasam made from Mint leaves
mint rasam
Course main course
Cuisine south indian
Servings
serving
Ingredients
To Roast and Powder ( Masala )
To Temper
Course main course
Cuisine south indian
Servings
serving
Ingredients
To Roast and Powder ( Masala )
To Temper
mint rasam
Instructions
  1. Clean , wash and finely chop mint leaves .
  2. Finely chop tomatoes . Soak tamarind in warm water . Extract its pulp. .
  3. Wash the toor dal ,add turmeric and cook for 3 - 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
  4. Transfer chopped pudina and tomato ( optional ) into the cooking vessel . Add some water and keep to boil.Let the flame be medium .
  5. Meanwhile,add a tsp of  oil to a small kadai and add all the ingredients mentioned under to roast and grind . Fry till dal gets golden brown and chillies are crisp .
    make mint rasam
  6. Once the spices comes to room temperature , powder them in a mixer .
  7. Once tomatoes are half cooked , add cooked dal , tamarind pulp , salt and powdered masala to it .  Add water depending on your prefferred choice of consistency . Mix well .
    recipe for mint rasam
  8. Allow the rasam to boil well on medium flame . taste test .
  9. Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds and garlic pieces.When mustard splutters and garlic turns light brown , add curry leaves and switch off. Pour it over the rasam.Garnish with pudina leaves if you want.
  10. Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.
    recipe for mint rasam
Recipe Notes
  1. Tomatoes and garlic are purely optional . Instead of garlic if you want you can add hing or make just plain if you want only mint flavour .
  2. if you want you can skip adding cooked tuvar dal and make it more thin .

 

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7 Comments

  • Reply
    marudhus kitchen
    November 15, 2015 at 4:09 am

    flavourful rasam…thanks for sharing

  • Reply
    Rafeeda AR
    November 15, 2015 at 5:01 am

    A really flavorful rasam… lovely share… 🙂

  • Reply
    Hiba abbas
    November 15, 2015 at 7:25 am

    Refreshing and love the addition of mint

  • Reply
    Sona S
    November 16, 2015 at 6:38 am

    Such a flavourful healthy rasam.

  • Reply
    Jayanthi Sindhiya
    November 20, 2015 at 12:52 am

    Never tried this ,but after seeing yours Iam going to make it,nice flavourful rasam

  • Reply
    mrkk08
    November 23, 2015 at 10:10 pm

    Never tried rasam with mint..I can smell the flavors.. Yum

  • Reply
    Shobha Ravikumar
    October 18, 2016 at 6:55 am

    Very refreshing recipe

  • Leave a Reply