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MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்


MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்

Rasam is one of a common dish in south Indian households. We can make a lot and lot of rasam varieties.Mint rasam is one among them. I have shared few rasam recipes in my blog here. Please check the respective links below if you are interested.
Ok now coming to today’s recipe mint rasam. It is such a flavourful healthy rasam we can make in a jiffy. Generally I prepare fresh rasam powder only to make rasam. Mostly I will not grind and store rasam powder.Making rasam powder is not abig deal, just add the ingredients and crush using mortor pestle, or grind in a mixer jar for few pulses. That’s it, rasam masala powder ready.
In this rasam we will add mint leaves to make it as mint rasam.
MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்

OK, now let’s move on to the recipe.
MINT RASAM
SOAKING TIME: - | PREPARATION TIME: 2 to 3 mins | COOKING TIME: 10 mins
MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES:   4 PERSONS

INGREDIENTS:
                        1 medium lemon size tamarind
                        Water as required
                        Salt as needed
                        ½ teaspoon turmeric powder
                        1 medium sized tomato
                        4 green chillies
                        Few mint leaves
                        Few coriander leaves(chopped)

            To make rasam masala powder
                        1 teaspoon cumin seeds
                        1 teaspoon pepper seeds
                        2 teaspoon coriander seeds(dania)
                        ¼ cup tightly packed mint leaves

            To temper
                        1 tablespoon ghee
                        ½ tsp mustard seeds
                        ½ tsp cumin seeds
                        ¼ teaspoon asafetida
                       
PREPARATION:
Grind the spices into coarse powder and keep it ready.
Soak the tamarind in water and extract the tamarind juice.
Chop the tomatoes and greenchillies and set aside.

METHOD:
In a heavy  bottomed pan add the tamarind extract.
Add the turmeric powder and salt.
Add the tomatoes and green chillies
Let it boil for around 5 minutes, or until the tomatoes are cooked well.
Then add the ground masala and let it cook for 1 minute.
Then switch off the heat.
Add the dhal water or plain water , mint leaves and coriander leaves.
Close the lid immediately to lock the flavor.
Finally do the tempering.
Add the ghee in a pan and add mustard seeds and cumin seeds. Let them splutter.
Then add asafoestida and let it fry.
Add the tempering into the rasam and mix well.
Serve hot with white rice or drink as it is like soup.
   
NOTES:
  • Adding plain water is to stop the further boiling of rasam. You can add water extracted from cooked dhal, or mix a table spoon of cooked dhal in water and add.
  • After adding the rasam powder don’t let the rasam to boil for more time, just 1 minute is enough. If you are using clay pot like me, immediately switch off the stove, the heat in the clay pot itself enough.
  • For tempering using ghee gives good flavor to the rasam. If you want you can use normal cooking oil too.


VIDEO RECIPE:

STEP BY STEP PHOTOS:
 Grind the spices into coarse powder and keep it ready.
MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்



Soak the tamarind in water and extract the tamarind juice.
Chop the tomatoes and greenchillies and set aside.

In a heavy  bottomed pan add the tamarind extract.

Add the turmeric powder and salt.
MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்

Add the tomatoes and green chillies
MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்

Let it boil for around 5 minutes, or until the tomatoes are cooked well.
Then add the ground masala and let it cook for 1 minute.
MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்

Then switch off the heat.

Add the dhal water or plain water , mint leaves and coriander leaves.
Close the lid immediately to lock the flavor.
Finally do the tempering.
Add the ghee in a pan and add mustard seeds and cumin seeds. Let them splutter.
Then add asafoestida and let it fry.
Add the tempering into the rasam and mix well.
Serve hot with white rice or drink as it is like soup.
MINT RASAM/ PUDINA RASAM RECIPE -புதினா ரசம்



Do try this recipe and please don’t forget to give your feedback in comments.
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