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Friday, December 20, 2013

MINT RASAM / PUDINA RASAM

how to make mint rasam, pudina rasam, mint rasam

INGREDIENTS:

Toor dhal - 1 tablespoon
Tamarind -a small ball half the size of a lemon
Tomato - 1 big
Rasam powder(sattumudhu podi) - 1 heaped tablespoon
Mint leaves - a fistful
Curry leaves - a sprig
Mustard seeds - 1/2 tsp.
Pepper - jeera powder - 1 tsp.
Ghee - 1/2 tsp.
Hing
Salt

METHOD:

Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze a tomato, put tamarind (you can also extract pulp from tamarind and add), salt, rasam powder, and hing, add a cup of water and bring it to a boil until the raw smell of the rasam powder is diffused. Now add mashed dhal, three more cups of water and mix well.

In a kadai, heat ghee, temper with mustard seeds, mint leaves and curry leaves. Saute until the mint leaves wilt. Add pepper-jeera powder and give a quick saute. Add all to the rasam. Allow it to boil until frothy. Turn off the stove. Spicy and aromatic pudina rasam is ready.

7 comments:

  1. delicious rasam I can get the strong flavour and aroma.

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  2. very very delicious and yummy rasam dear!!

    ReplyDelete
  3. சுவைமிக்க ரஸம். ரஸமிக்க பகிர்வு. வாழ்த்துகள். பகிர்வுக்கு நன்றிகள்.

    ReplyDelete
  4. Rasam with really fresh flavors!!! Love this one.....

    ReplyDelete
  5. This rasam looks like the best thing to have in winter.

    ReplyDelete

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