Pudina Rasam Recipe - Mint Leaves Rasam
A vegetarian Tamil Nadu recipe with tamarind - gooseberry sized, mint leaves (pudina) - handful, pearl onions (sambar onions). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making Pudina Rasam Recipe, soak tamarind in warm water for 15 minutes and extract the juice
tamarind - gooseberry sized(20 grams) - 2
Crush cumin seeds and pepper seeds in a mortar and pestle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 3
Add this to the tamarind juice and keep aside
tamarind - gooseberry sized(20 grams) - 4
To this tamarind mixture add the chopped tomato and mash it well into the water
tamarind - gooseberry sized(20 grams)tomato - chopped(1) - 5
In a mixer add onion, garlic and mint leaves to a coarse mixture and add this to the tamarind juice as well
tamarind - gooseberry sized(20 grams)mint leaves (pudina) - handfulcloves garlic(6)sprig curry leaves(1) - 6
Mix the tamarind juice well so that all the ingredients added to it are homogeneously combined
tamarind - gooseberry sized(20 grams) - 7
In a heavy bottomed pan, heat some oil on medium flame, add mustard seeds and once they splutter, add curry leaves and red chillies
mint leaves (pudina) - handfulcumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1)dry red chillies(3) - 8
Saute for a minute on low flame
- 9
Now pour the tamarind mixture into pan along with required amount of salt, asafoetida and turmeric powder and give it a good stir
tamarind - gooseberry sized(20 grams)turmeric powder (haldi)(1/4 teaspoon)asafoetida (hing) - a pinchsalt - as required - 10
Cook on low flame until it turns frothy and starts boiling
- 11
Switch off the flame and garnish with some mint leaves and Coriander leaves
mint leaves (pudina) - handfulsprig curry leaves(1) - 12
Serve Pudina Rasam with some Steamed Rice, Cabbage and Carrot Poriyal Recipe and Pappadam for a simple mid day meal
Nutrition Facts
Per serving
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Pudina Rasam Recipe - Mint Leaves Rasam
A vegetarian Tamil Nadu recipe with tamarind - gooseberry sized, mint leaves (pudina) - handful, pearl onions (sambar onions). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
To begin making Pudina Rasam Recipe, soak tamarind in warm water for 15 minutes and extract the juice
tamarind - gooseberry sized(20 grams) - 2
Crush cumin seeds and pepper seeds in a mortar and pestle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 3
Add this to the tamarind juice and keep aside
tamarind - gooseberry sized(20 grams) - 4
To this tamarind mixture add the chopped tomato and mash it well into the water
tamarind - gooseberry sized(20 grams)tomato - chopped(1) - 5
In a mixer add onion, garlic and mint leaves to a coarse mixture and add this to the tamarind juice as well
tamarind - gooseberry sized(20 grams)mint leaves (pudina) - handfulcloves garlic(6)sprig curry leaves(1) - 6
Mix the tamarind juice well so that all the ingredients added to it are homogeneously combined
tamarind - gooseberry sized(20 grams) - 7
In a heavy bottomed pan, heat some oil on medium flame, add mustard seeds and once they splutter, add curry leaves and red chillies
mint leaves (pudina) - handfulcumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1)dry red chillies(3) - 8
Saute for a minute on low flame
- 9
Now pour the tamarind mixture into pan along with required amount of salt, asafoetida and turmeric powder and give it a good stir
tamarind - gooseberry sized(20 grams)turmeric powder (haldi)(1/4 teaspoon)asafoetida (hing) - a pinchsalt - as required - 10
Cook on low flame until it turns frothy and starts boiling
- 11
Switch off the flame and garnish with some mint leaves and Coriander leaves
mint leaves (pudina) - handfulsprig curry leaves(1) - 12
Serve Pudina Rasam with some Steamed Rice, Cabbage and Carrot Poriyal Recipe and Pappadam for a simple mid day meal
About this recipe
A vegetarian Tamil Nadu recipe with tamarind - gooseberry sized, mint leaves (pudina) - handful, pearl onions (sambar onions). Ready in 20 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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