Fresh and aroma rich mint leaves are very healthy. Adding the fresh mint leaves to rasam enhances the flavour and also would be a variation from the usual tomato rasam. Many of us love to have rasam as a soup. We can either mix the rasam with rice or drink the rasam after a heavy meals. This mint rasam would be very nutritious and good for our stomach and helps in digestion. We can either saute the mint leaves along with the seasoning or we can grind it. If we grind the mint leaves, the rasam will rich aroma which some of us might not like. So we can saute it and make the rasam little mild. Try this version of the mint rasam and share your experience!
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| Mint Rasam Recipe |
Ingredients:
| Tamarind | 1 gooseberry size |
| Thoor Dal | 1 tablespoon |
| Mint Leaves | 1 Cup |
| Tomato | 1 |
| Salt | To taste |
| Hing | a generous pinch |
| Curry Leaves | few |
| Thoor Dal | 2 teaspoon |
| Coriander Seeds | 2 teaspoon |
| Pepper | 1 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
For Seasoning:
| Ghee | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry leaves | few |
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| Mint Rasam Recipe |
Method:
- Pressure cook the thoor dal with a pinch of turmeric powder and mash the cooked dal and set it aside
- Soak the tamarind in warm water and extract the juice and keep it aside
- Heat a pan and dry fry the grinding ingredients till the dal turns light brown color.
- Take the roasted ingredients to a mixer jar and grind it to a smooth powder
- Take a vessel and add the tamarind extract. Add chopped tomatoes, hing, salt and curry leaves and keep the vessel in flame and allow the tamarind to boil for 5 minutes to get rid off raw smell of tamarind.
- After 5 minutes, add the tamarind extract and stir well. Allow the rasam to boil in medium flame for 10 minutes. Then add the mashed thoor dal and mix well. Add 2 cups of water and stir well and allow the rasam to become frothy.
- Meanwhile, in heat ghee in another pan. Add mustard seeds and when the mustard seeds starts to sputter, add curry leaves, mint leaves and saute the mint leaves in ghee for 3 minutes. Switch off the flame. Add the seasoned ingredients to the rasam and switch off the flame. Do not allow the rasam to boil, then the aroma would be lost.
- The delicious Mint Rasam is now ready to serve! Serve with rice or drink the rasam after a rich meal and enjoy the taste!
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| Mint Rasam Recipe |