Mint Rasam – Pudina Rasam Recipe

Mint Rasam / Pudina Rasam is probably one of the most flavorful rasams ever tried…there are many variations to this recipe but at home we enjoy this simple method which don’t even need any special rasam powder. Mint has got many health benefits.. especially very good for digestion, allergy relief and much more…. once in a week dose of this herb is all you need. Just pour this rasam over suda suda sadam and serve it with appalam, heaven 😛 Period! Sometimes if have leftovers of this rasam, just strain out all the extra fittings and drink the broth for instant boost of immunity & energy!

Ingredients (to make a coarse powder)

• Coriander seeds – 1 teaspoon
• Black pepper corns – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Garlic – 6 cloves

Ingredients

• Mint leaves – 1/4 cup (chopped)
• Coriander leaves – 1/4 cup (chopped)
• Tomato – 1 small (about 1/4 cup chopped)
• Tamarind – 2 tablespoons (thick extract)
• Water – 1 & 1/2 cup
• Salt – 1 teaspoon (preferably kosher)
• Sugar – tiny pinch
• Ghee – 1/2 teaspoon
• Dry red chili – 2 (tear)
• Mustard seeds – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Asafoetida – 1/4 teaspoon
• Turmeric powder – a pinch

Lets see how to make this Mint rasam…

Just take these four ingredients.. raw coriander seeds, black peppercorn and cumin seeds… crush to make a coarse powder, add in the garlic and hit on its head to crush it.

Thats it! you have beautiful rasam powder in your hand…

Heat ghee(yes, its is what your are going to use… 1/2 teaspoon wont kill and you can thank me later).. splutter mustard seeds, dry red chilli, cumin and sprinkle that asafoetida.

Now add int he coarse powder with garlic to this and fry over low flame for few minutes.

Followed by the mint leaves, coriander leaves, turmeric powder and sugar. Fry them in that ghee… they will turn slightly crisp.

At this stage add the chopped tomatoes along with salt and cook till it becomes mushy.

Slowly add the tamarind extract along with water.

Bring the flame to medium and wait for it to come to a boil.

Rasam usually should not be boiled for a long time… so as soon as you see those tiny bubbles vigorously cheering, switch off.

Heart warming mint rasam is all yours to top piping rice or you can even strain and drink it up!

Notes

• Serves 3
• There is no curry leaves in this recipe.
• There are variations to mint rasams…. from easy to elaborate. This is the easy version, traditional ones include dal water and some add rasam powder but i think this simple rasam gives you all that you need to enjoy a decent pudina rasam.

Our page has a nice collection of many Rasams try it out 🙂 

1. Pineapple rasam
2. Murungai Keerai Rasam
3. Kollu rasam
4. Sathamudhu – poricha rasam
5. Tomato rasam
6. Milagu rasam