PUDINA RASAM
A comforting rasam made from Mint leaves
Servings Prep Time
4serving 10minutes
Cook Time
10minutes
Servings Prep Time
4serving 10minutes
Cook Time
10minutes
Ingredients
To Roast and Powder ( Masala )
To Temper
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 .
  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 .
  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 Notes

 


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