Rasam is very common in all South Indian homes. We make different types of rasam and this mint (pudina in Tamil) rasam is one of them. It is very flavorful and easy to make. This rasam does not need rasam powder. It is the mint, peppercorns and cumin seeds which gives flavor to the rasam. I used homegrown mint leaves to make this rasam and my whole house smelled like spa. Today we will learn how to make flavorful mint/pudina rasam/charu using our easy recipe with step wise pictures.
 |
| Mint Rasam-Beans stir fry and sprouts salad |
Mint Rasam-Pudina Rasam
Prep Time : 10 mins
Cook Time : 10 mins
Serves: 2-3
Recipe Category: Rasam-Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 2-3
Recipe Category: Rasam-Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Tomatoes – 2 ripe ones
Fresh mint leaves – fistful
Tamarind – small bit or 1/2 tsp paste
Ghee/oil – 1 tsp
Cumin seeds – 1 tsp
Whole black pepper corns – 1 tsp
Turmeric powder – 1/4 tsp
Salt to taste
Curry leaves – a sprig
For the Seasoning
Ghee – 1 tsp
Mustards seeds – 1/2tsp
Cumin seeds – 1/2 tsp
Red Chilli – 1
For Garnishing
Coriander leaves
Preparations
Dry grind or powder whole black peppercorns and cumin seeds slightly coarse. Keep it aside.
Grind fresh mint, tomato (1 tomato and another 1/2 of a tomato, the other half, we will chop and add it to the rasam) and tamarind to a fine paste.
Heat a tsp of ghee or oil and saute the paste until the rawness of the paste goes.
Method
In a vessel, add a cup of water, turmeric powder, 1/2 of a tomato (chopped), pepper-cumin powder, salt, curry leaves and the sauteed mint + tamarind + tomato paste.
(If you are using a kadai or any pan, you do not have to saute the mint + tomato paste separately and add. You can saute it directly in the pan/kadai you are making rasam, then add water, turmeric powder, chopped tomato, pepper-cumin powder, salt etc).
(If you are using a kadai or any pan, you do not have to saute the mint + tomato paste separately and add. You can saute it directly in the pan/kadai you are making rasam, then add water, turmeric powder, chopped tomato, pepper-cumin powder, salt etc).
Boil for 5-6 minutes on medium heat.
Add 1 1/2 cups of water. When froth starts forming on the surface, switch off the rasam. Do not let it boil.
Add finely chopped coriander leaves. You can also use the tender stems of the coriander.
Now we will season the rasam
Heat a tsp of ghee, add mustard seeds, cumin seeds and red chilli, when it splutters, pour it on top of the rasam.
Garnish with finely chopped coriander leaves. Enjoy it piping hot with rice.
If you love rasam, check our long list of South Indian Rasam Varieties or find it here
If you are interested in growing mint at home – check my post on how to grow mint at home.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!
Hi Mam, இன்றைக்கு இந்த புதினா ரசம் செய்தேன். ரொம்ப நன்றாக டேஸ்டாக இருந்தது. என் ஆத்துக்காரர்க்கு ரொம்ப பிடித்திருந்தது.தேங்க்யூ நன்றி
Excellent taste.thanks for the recipe
one quick question, can we roast and grind tur dal or urad dal along with red chilli this rasam? As in when we dry grind pepper corn and cumin
No need for urad dal. If preferred you can do that also.