Mint Rasam/Pudhina Rasam/Mint Rasam Recipe/How to make easy Mint Rasam with step by step photos

Rasam plays a vital role in South Indian cooking especially in Tamil Nadu. In all our homes one kuzhambu, one vegetable and one rasam is must in everyday cooking. But we do make different kinds of rasam, with each one having a unique taste and flavour. This mint rasam is really unique has extraordinary flavour and tingles your taste buds. Do check out other rasam varieties here.

Here’s how to make Mint Rasam with step by step photos…

Ingredients

Tamarind/Puli	1 small lemon sized ball
Toor dal/thuvaram paruppu	¼ cup
Rasam powder	1 ½ tbsp.
Salt	As needed

For Grinding

Mint	One handful
Green chillies	2

For Tempering

Oil/Ghee	2 tsp
Mustard seeds/Kadugu	½ tsp
Cumin seeds/Jeeragam	1 tsp
Garlic/Poondu	4-5 cloves
Mint/Pudina	One handful
Curry leaves	6-8
Asafoetida	One pinch
Dry red chilli	1 or 2

Preparation time: 10 minutes                             Recipe Category: Lunch, Rasam Varieties

Cooking time: 15 minutes                                     Recipe Cuisine: South Indian, TamilNadu

Serves: 4-6
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Soak the tamarind in one cup of water for about 10 minutes, extract the juice and keep it aside.

Wash and cook the toor dal with about 2 cups of water in pressure cooker. Mash the dal really well and keep it aside.

Grind the ingredients mentioned under grinding and keep it aside.

Heat oil/ghee in a pan and splutter mustard seeds. Add the cumin seeds, dry red chillies, garlic [chopped], curry leaves, asafoetida and saute for about 20 secs.

Saute the mint leaves for couple of minutes.

Add the tamarind water, salt and let it boil really well for about 3 minutes.

Now add the cooked toor dal and the ground mint paste. Let it boil for another 3-4 minutes.

Add the rasam powder and after it comes to one boil, switch off the stove and cover it with a lid.

Delicious and flavourful mint rasam is ready to be enjoyed. Serve it with cooked white rice and pappad.

Note:

Adjust the amount of water, rasam powder and salt according to your requirement.

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Other Keerai Recipes that might be of your interest

Ragi Murungaikeerai Adai

Siru Keerai Kadaiyal

Arai Keerai Puli Kadaiyal

Paruppu Keerai Kadaiyal

Vendhaya Keerai Paruppu Kadaiyal

Red Ponnanganni Keerai Paasi Paruppu Kadaiyal

Mulai Keerai Poondu Masiyal

Paruppu Keerai Masiyal/Spinach Masiyal

Agathi Keerai Kootu

Ponnanganni Keerai Kootu

Manathakkalli Keerai Kootu

Arai Keerai Poriyal

Murungai Keerai Poriyal

Ponnanganni Keerai Poriyal

Keerai Thandu Poriyal

Red Ponnanganni Poriyal

Murungai Keerai Muttai Poriyal

Vallarai Keerai Poriyal

Karuvepilai Thuvaiyal

Murungaikeerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Vallarai Keerai Thuvaiyal

Karuvepilai Thokku

Thoodhuvalai Keerai Chutney

Gongura Chutney

Karuvepillai Podi

Murungai Keerai Podi

Murungai Keerai Thanni Saaru

Manathakkli Keerai Thanni Saaru

Murungai Keerai Soup

Siru Keerai Thandu Soup

Murungaikeerai Sambar

Mudakathan Keerai Kuzhambu

Thoodhuvalai Keerai Rasam

Mint/Pudina Rasam

Spinach Kofta Curry

Keerai Vadai

Keerai Vadai with Urad Dal

Dill Leaves Vadai

Karpooravalli Bajji

Spinach Pakoda

Paruppu Keerai Chapathi

Spinach Chapathi

Palak Chicken Curry

Palak Paneer

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