Straightforward Mint Rasam Recipe | Pudina rasam recipe


Straightforward Mint rasam or pudina rasam is an appetizing tamarind primarily based south Indian model broth with spices that consolation you throughout chilly or wet day.

Mint rasam

Good as appetizer like a soup or with steamed rice as part of south Indian meal.

Try my mint thogayal if you happen to like mint in lunch, additionally my elai vadam which is able to go greatest with this rasam.

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Components

I lately had this as appetizer in Podi & poriyal restaurant and liked it. It was completely completely different in taste, mine was completely different, but actually minty the way in which I needed to be.

Listed below are easy elements wanted to make this scrumptious rasam.

ingredients for mint rasam
  • Mint leaves
  • Tamarind
  • Dal water
  • Tomato
  • Inexperienced chilli
  • Rasam powdr
  • Turmeric
  • Asafoetida

See recipe card for full record and portions.

Directions

Let’s examine put together mint rasam.

Earlier than beginning, be sure to soak tamarind and extract juice (complete ½ cup).

Maintain prepared dal water (½ cup) – You possibly can cook dinner ¼ cup dal and put together ½ cup water from it or put it aside from dal you cook dinner for sambar.

tamarind

1. Take eeya sombu (or every other vessel) and add tamarind water to it.

tomato

2. After that, add chopped tomato reserving a bit for topping.

smash

3. Smash the tomato nicely with fingers.

take mint

4. Take ½ cup loosely packed mint leaves with little water.

grind smooth

5. Grind easily.

add to rasam

6. Add the bottom mint to rasam.

add

7. Add turmeric, rasam powder, asafoetida and slit chilli to it.

water

8. Add 1 cup water.

mix

9. Combine nicely.

heat

10. Begin heating in low warmth. Don’t use excessive flame whereas utilizing eeya sombu.

dal

11. As soon as it froths, add dal water.

salt

12. Required salt.

tomato

13. High with remaining tomato.

mix

14. Combine nicely.

boil

15. Convey to boil once more in low to medium flame. Simply till it froths. Take away from hearth.

temper

16. Warmth a teaspoon of ghee, mood with mustard, asafoetida and cumin seeds.

mint rasam ready

17. Combine the tempering to rasam.

garnish mint

18. Garnish with some contemporary mint leaves, finely chopped.

pudina rasam
Pudina rasam, Mint rasam

Substitutions

  • Rasam powder – I used readymade, however you can even use your personal. Simply dry grind a tablespoon of coriander seeds, a teaspoon of every black pepper and cumin.
  • Tomato and dal water – you may skip tomato and dal water.
  • Vegan – Use oil for tempering as a substitute of ghee.

Variations

  • Spicy – add couple of torn dry purple chili whereas tempering or whereas boiling to up the warmth lelel within the dish
  • Dal – You possibly can skip dal water and use simply plain water.
  • Tomato – Skip and use lemon or extra tamarind to steadiness style.

See this 10 min rasam recipe on my web site!

Eeya sombu

Eeya sombu rasam tastes greatest and have good well being advantages too.

Eeyam is commonly misunderstood with Lead as a substitute of Tin and many individuals are afraid to make use of.

I lately received mine at Kumbakonam Kumeswarar temple road (Kumbeswarar koil sannadi) in a store referred to as Sri Saravana shops.

  • It will not be having sharp edges.
  • Feels heavy, will get heated quick however retains warmth for lengthy.

Warning: Don’t boil in excessive flame in for very long time. It may’t with stand excessive temperature. Will soften.

Don’t use tongs to hold the eeya sombu, use dish fabric. Utilizing tongs will give dents within the vessel.

Storage

Rasam retains good comfortably for couple of days in fridge.

High tip

  • Use sufficient tamarind for steadiness in taste and style. Utilizing much less tanginess will give uncooked odor of mint over powering.
  • Grinding mint ensures good sturdy taste and equally essential, the ultimate mint leaf garnish.
  • I want to not use curry leaves or coriander leaves for full taste from mint.
mint rasam recipe
Mint rasam recipe

Recipe card

mint rasam featured

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Straightforward Mint rasam recipe

Mint rasam or pudina rasam is an appetizing tamarind primarily based south Indian model broth with spices that consolation you throughout chilly or wet day.

Delicacies Indian, South Indian

Cup measurements

Components

  • ½ cup Mint leaves Pudina
  • ½ cup Tamarind extract from 1 teaspoon (gooseberry dimension) Tamarind or 1 teaspoon tamarind paste
  • ½ cup Dal water Dilute ¼ cup cooked toor dal.
  • 1 Tomato
  • 2 Inexperienced chilli slit
  • ¼ teaspoon Turmeric
  • 1.5 teaspoon Rasam powder
  • ¼ teaspoon Asafoetida I used stable, you should use powder too.
  • Salt as wanted

To mood

  • 1 teaspoon Ghee
  • ½ teaspoon Mustard
  • 1 teaspoon Cumin seeds
  • 1 pinch Asafoetida

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Directions

  • Earlier than beginning, be sure to soak tamarind and extract juice (complete ½ cup).

  • Maintain prepared dal water (½ cup) – You possibly can cook dinner ¼ cup dal and put together ½ cup water from it or put it aside from dal you cook dinner for sambar.

  • Take eeya sombu (or every other vessel) and add tamarind water to it.

  • After that, add chopped tomato reserving a bit for topping.

  • Smash the tomato nicely with fingers.

  • Take ½ cup loosely packed mint leaves with little water.

  • Grind easily.

  • Add the bottom mint to rasam.

  • Add turmeric, rasam powder, asafoetida and slit chilli to it.

  • Add 1 cup water.

  • Combine nicely.

  • Begin heating in low warmth. Don’t use excessive flame whereas utilizing eeya sombu.

  • As soon as it froths, add dal water.

  • Required salt.

  • High with remaining tomato.

  • Combine nicely.

  • Convey to boil once more in low to medium flame. Simply till it froths. Take away from hearth.

  • Warmth a teaspoon of ghee, mood with mustard, asafoetida and cumin seeds.

  • Combine the tempering to rasam.

  • Garnish with some contemporary mint leaves, finely chopped.

Video

Notes

  • Don’t boil in excessive flame in for very long time. It may’t with stand excessive temperature. Will soften.
  • Don’t use tongs to hold the eeya sombu, use dish fabric. Utilizing tongs will give dents within the vessel.



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