PUDINA RASAM
If you ask me what is your comfort food, instantly without thinking my answer would br Rasam. Rasam is a thin gravy or soup with or without lentils, Served as a second course in a South Indian meal. I have a collection of rasam recipes and I plan to most some peculiar variety of rasams with fruits, herbs and vegetables too. These are simply superb, rare and out of the world in taste. Mint as we all know is a very refreshing herb and is widely used in Indian cuisine. With the addition of various aromatic spices, this rasam turned out divine and heavenly. This is best when served hot with steaming rice with dollops of ghee. Adding the fresh pudina leaves enhances the flavour and gives a special taste in every mouthful. I have added tur dal, coriander seeds, pepper and jeera. The roasted spices gives a nice taste to the rasam.
Many a times I like to have this this light rasam as a soup. You can add a spoonful of ghee and serve hot. Trying this rasam in place of otherwise tomato or dal rasam will be a nice change in your regular menu. Mint or pudina is a wonder herb which has many benefits. It cools down body heat and is good in summers. This refreshing herb also helps in controlling headaches and nausea. It helps in digestion and activates salivary glands. It is also helpful in cough and cold. But be sure to use always fresh leaves for perfect taste. I have a few pudina recipes in my blog and this is one such recipe which I enjoyed making and serving. Try out this rasam and feed your loved ones with this excellent recipe and a healthy one too. It will be a welcome change from your regular cooking to do so.
| Prep Time | 10 min |
| Cook Time | 30 min |
| Servings |
persons
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- A small Gooseberry Shaped Ball tamarind
- 2 tbsp Tur Dal
- 1 number tomato
- 1/2 tsp asafoetida
- To Taste salt
- 1 tsp Tur Dal
- 1 tsp Coriander Seeds
- 2 number red chillies
- 1/2 tsp black pepper
- 1/2 tsp Jeera/Cumin
- A Few coriander leaves
- A Few mint leaves
Ingredients
TO ROAST AND GRIND
TO GARNISH
|
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- In a pan dry roast the ingredients given in the to roast and grind table.
- Roast till brown.
- Once cooled place in a blender.
- Grind to a powder.
- Soak tamarind in hot water.
- In a pan add tamarind extract, salt and asafoetida.
- Boil well.Add the ground powder.
- Boil till raw smell goes away.
- Cook tur dal and keep it ready.
- Add cooked tur dal to the boiling rasam.
- Add freshly chopped mint leaves.
- Temper mustard seeds in ghee and add it to the rasam.
- Mix well.
- Serve Pudina Rasam hot with rice.
Add mint leaves chopped finely.
After adding the mint leaves do not boil too much.
You can add rasam powder in place of freshly ground powder.
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