Pudina Rasam Recipe - Mint Leaves Rasam
Pudina Rasam Recipe is a simple soulful rasam recipe, with the added flavour of fresh pudina leaves, giving the rasam a totally different taste that's absolutely delicious.
Pudina rasam or Mint leaves rasam is a South Indian style rasam that goes well with rice and appalam. This rasam is healthy, refreshing, aromatic and has strong flavors of mint leaves. Pudina rasam soothes sore throat and relieves cold.
Did you know: Mint, the popular herb, has several benefits which include proper digestion and weight loss, relief from nausea, depression, fatigue, and headache. It is used in the treatment of asthma, memory loss, and skincare problems.
If you like this recipe, here are a few more rasam recipes
- 20 grams Tamarind , gooseberry sized
- Mint Leaves (Pudina) , handful
- 6 Pearl onions (Sambar Onions)
- 1 Tomato , chopped
- 6 cloves Garlic
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Whole Black Peppercorns
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- 3 Dry Red Chillies
- 1/4 teaspoon Turmeric powder (Haldi)
- Asafoetida (hing) , a pinch
- Salt , as required
- 2 teaspoon Oil
How to make Pudina Rasam Recipe - Mint Leaves Rasam
To begin making Pudina Rasam Recipe, soak tamarind in warm water for 15 minutes and extract the juice.
Crush cumin seeds and pepper seeds in a mortar and pestle. Add this to the tamarind juice and keep aside.
To this tamarind mixture add the chopped tomato and mash it well into the water.
In a mixer add onion, garlic and mint leaves to a coarse mixture and add this to the tamarind juice as well.
Mix the tamarind juice well so that all the ingredients added to it are homogeneously combined.
In a heavy bottomed pan, heat some oil on medium flame, add mustard seeds and once they splutter, add curry leaves and red chillies. Saute for a minute on low flame.
Now pour the tamarind mixture into pan along with required amount of salt, asafoetida and turmeric powder and give it a good stir.
Cook on low flame until it turns frothy and starts boiling. Switch off the flame and garnish with some mint leaves and Coriander leaves.