Mint Rasam | Pudina Rasam | Pudina Rasam in Tamilnadu Style

Mint Rasam | Pudina Rasam | Pudina Rasam in Tamilnadu Style - Pudina Rasam goes very well with Plain Rice and is very easy to make.Here is a detailed recipe for the simple Pudina Rasam with images and a video.

In Southern India, Rasam is made in different methods. Each one has a unique taste.Pudina Rasam is one of them.This has both thick and tangy flavour and is liked by all.

In many homes, Rasam is a common dish. I had this Rasam in a Hotel in Tamil Nadu and hence I call it a Tamil Nadu Special recipe.

Unlike normal Rasam, this Rasam is thick in consistency and goes well with Rice and Idli.

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Mint Rasam | Pudina Rasam | Pudina Rasam in Tamilnadu Style

Tips

1.Adjust Salt once the Rasam is boiled

2.Avoid using Curry leaves in this,so that the Pudina taste stands out.

3.You can use Oil/Ghee for seasoning. I used Ghee.

Mint Rasam | Pudina Rasam | Pudina Rasam in Tamilnadu Style - Recipe Video

Mint Rasam | Pudina Rasam | Pudina Rasam in Tamilnadu Style

Main Course | vegetarian

Ingredients

  • For Rasam powder
  • 1 tbsp Coriander Seeds
  • 1 tsp Pepper
  • 3 Red Chillies
  • 1 tsp Toor dal
  • 1 tsp Cumin
  • 1/2 tsp Oil
  • For Rasam
  • 100 ml Tamarind Pulp (Extracted from Lemon sized Tamarind)
  • 400 ml Water
  • 1/4 tsp Turmeric
  • Salt
  • 1/2 cup Toor dal ()
  • Bunch of Pudina leaves (Chopped)
  • For Seasoning
  • 2 tsp Ghee
  • 1 tsp Mustard
  • 1 tsp Cumin
  • 1/4 tsp Asofetida
  • 2 Red chilli

Instructions

  1. Roast all the ingredients used for Rasam powder till you get a pleasant smell. Grind them well.
  2. Take a pan, pour Tamarind pulp, Turmeric, salt, and Rasam powder and boil it for some time, covering it with a lid.
  3. Add roasted and cooked Toor dal to this Rasam and add Chopped Pudina.
  4. Fry Mustard and other ingredients used for seasoning in Ghee and add it to the Rasam. Spicy and tasty Rasam is ready to Serve.
  5. This Rasam goes well with Rice or Idlies.

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Mint Rasam | Pudina Rasam | Pudina Rasam in Tamilnadu Style