Pudina Rasam | Easy Pudina Rasam Recipe | Mint Rasam

Weather is getting colder these days and last week I was not feeling well, caught with cold and sore throat and wanted to have something warm and spicy. I craved for some hot soup but I don't have vegetable stock/broth and also not well to cook something elaborate. Then our south Indian clear soup aka Rasam came to my mind and also rasam doesn't need much preparation or time, you can make it in a jiffy. Instead of plain Rasam I made this Pudina Rasam/Rasam With Fresh Mint Leaves and it was so soothing and perfect for my sore throat, sipping hot piping rasam with some extra crushed black pepper instantly relieved my congestion and sore throat. I actually, felt better after drinking a cup of Pudina Rasam. Even my kids like to drink rasam more than having it with rice. So next time, when you make rasam do try this Pudina Rasam, it is so flavorful and healthy. Now off to the recipe..

Pudina Rasam Recipe

Prep time : 5 Minutes | Cook time : 10 Minutes or Less

Recipe Category : Sides | Recipe Cuisine : Indian

Serves 5

---

Ingredients

1. Tamarind   a gooseberry sized piece(Soaked in hot water)
2. Tomato  1 small(chopped)
3. Turmeric Powder   1/4 tsp
4. Rasam Powder    1 tsp(optional)
5. Mint Leaves  from 4 sprigs
6. Cilantro    5-6 strings
7. Salt   to taste
8. Oil    1 tsp

To Coarse Grind

1. Jeera/Cumin seeds   1 and 1/2 tsp
2. Milagu/Pepper Corns   1 tsp
3. Mint leaves   from 5-6 sprigs
4. Cilantro  few
5. Garlic   2 cloves

To Temper

1. Oil  1 tsp
2. Mustard seeds   1/2 tsp
3. Dry Red Chilli   2 no.
4. Curry leaves  1 sprig
5. Hing   a generous ping

Method
First soak tamarind in hot water and extract the tamarind juice and keep ready.
Then in a blender, take jeera, pepper, garlic, mint leaves, cilantro with tender stem and grind it to a coarse mixture and keep aside.

Now heat 1 tsp oil in a sauce pan, when it is hot add the ground jeera-mint-garlic mixture and stir fry for a minute and then add the chopped tomato saute for few seconds and add tamarind extract, enough water(1/2-3/4 cup based on tamarind sour taste), enough salt, rasam powder(if using) and stir well.

Then add some fresh chopped mint and cilantro and cover the pan with lid and cook in medium heat for one boil.
When it starts boiling. give a gentle stir and simmer for few seconds and switch off the stove and close the pan with lid.

Now heat oil in  a tempering pan, when it is hot add mustard seeds allow to splutter then add dry red chilli and curry leaves, hing and fry well and add it to the rasam.

Let the Rasam sit for few minutes before serving.
That's it...Flavor Rich Pudina Rasam ready.
Notes
Adding Rasam powder is optional but it sure gives additional flavor and taste to the rasam.
You can also use cooked tuvar dal water to this rasam.
Do not boil the rasam for long time just one boil is enough.
You can also use ghee for tempering, ghee give lovely flavor and taste to rasam but I prefer oil for tamarind based rasam. I add ghee only for Paruppu Rasam or Thakkali Rasam.