Easy Mint Rasam Recipe | Pudina rasam recipe

Easy Mint rasam or pudina rasam is an appetizing tamarind based south Indian style broth with spices that comfort you during cold or rainy day.

Mint rasam

Perfect as appetizer like a soup or with steamed rice as a part of south Indian meal.

Check out my mint thogayal if you like mint in lunch, also my elai vadam which will go best with this rasam.

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Ingredients

I recently had this as appetizer in Podi & poriyal restaurant and loved it. It was totally different in flavor, mine was different, yet really minty the way I wanted to be.

Here are simple ingredients needed to make this delicious rasam.

• Mint leaves
• Tamarind
• Dal water
• Tomato
• Green chilli
• Rasam powdr
• Turmeric
• Asafoetida

See recipe card for full list and quantities.

Instructions

Let's see how to prepare mint rasam.

Before starting, make sure you soak tamarind and extract juice (total ½ cup).

Keep ready dal water (½ cup) - You can cook ¼ cup dal and prepare ½ cup water from it or save it from dal you cook for sambar.

1. Take eeya sombu (or any other vessel) and add tamarind water to it.

2. After that, add chopped tomato reserving a little for topping.

3. Smash the tomato well with hands.

4. Take ½ cup loosely packed mint leaves with little water.

5. Grind smoothly.

6. Add the ground mint to rasam.

7. Add turmeric, rasam powder, asafoetida and slit chilli to it.

8. Add 1 cup water.

9. Mix well.

10. Start heating in low heat. Do not use high flame while using eeya sombu.

11. Once it froths, add dal water.

12. Required salt.

13. Top with remaining tomato.

14. Mix well.

15. Bring to boil again in low to medium flame. Just until it froths. Remove from fire.

16. Heat a teaspoon of ghee, temper with mustard, asafoetida and cumin seeds.

17. Mix the tempering to rasam.

18. Garnish with some fresh mint leaves, finely chopped.

Pudina rasam, Mint rasam

Substitutions

• Rasam powder - I used readymade, but you can also use your own. Just dry grind a tablespoon of coriander seeds, a teaspoon of each black pepper and cumin.
• Tomato and dal water - you can skip tomato and dal water.
• Vegan - Use oil for tempering instead of ghee.

Variations

• Spicy - add couple of torn dry red chili while tempering or while boiling to up the heat lelel in the dish
• Dal - You can skip dal water and use just plain water.
• Tomato - Skip and use lemon or more tamarind to balance taste.

See this 10 min rasam recipe on my website!

Eeya sombu

Eeya sombu rasam tastes best and have good health benefits too.

Eeyam is often misunderstood with Lead instead of Tin and many people are afraid to use.

I recently got mine at Kumbakonam Kumeswarar temple street (Kumbeswarar koil sannadi) in a shop called Sri Saravana stores.

• It won't be having sharp edges.
• Feels heavy, gets heated fast but retains heat for long.

Caution: Do not boil in high flame in for long time. It can't with stand high temperature. Will melt.

Do not use tongs to carry the eeya sombu, use dish cloth. Using tongs will give dents in the vessel.

Storage

Rasam keeps good comfortably for couple of days in fridge.

Top tip

• Use enough tamarind for balance in flavor and taste. Using less tanginess will give raw smell of mint over powering.
• Grinding mint ensures good strong flavor and equally important, the final mint leaf garnish.
• I prefer not to use curry leaves or coriander leaves for full flavor from mint.

Mint rasam recipe

Recipe card

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Easy Mint rasam recipe

Mint rasam or pudina rasam is an appetizing tamarind based south Indian style broth with spices that comfort you during cold or rainy day.

Course Main Course

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 6 minutes

Servings 4 people

Cup measurements

Ingredients

• ½ cup Mint leaves Pudina
• ½ cup Tamarind extract from 1 teaspoon (gooseberry size) Tamarind or 1 teaspoon tamarind paste
• ½ cup Dal water Dilute ¼ cup cooked toor dal.
• 1 Tomato
• 2 Green chilli slit
• ¼ teaspoon Turmeric
• 1.5 teaspoon Rasam powder
• ¼ teaspoon Asafoetida I used solid, you can use powder too.
• Salt as needed

To temper

• 1 teaspoon Ghee
• ½ teaspoon Mustard
• 1 teaspoon Cumin seeds
• 1 pinch Asafoetida

Cook ModePrevent your screen from going dark

Instructions

• Before starting, make sure you soak tamarind and extract juice (total ½ cup).
• Keep ready dal water (½ cup) - You can cook ¼ cup dal and prepare ½ cup water from it or save it from dal you cook for sambar.
• Take eeya sombu (or any other vessel) and add tamarind water to it.
• After that, add chopped tomato reserving a little for topping.
• Smash the tomato well with hands.
• Take ½ cup loosely packed mint leaves with little water.
• Grind smoothly.
• Add the ground mint to rasam.
• Add turmeric, rasam powder, asafoetida and slit chilli to it.
• Add 1 cup water.
• Mix well.
• Start heating in low heat. Do not use high flame while using eeya sombu.
• Once it froths, add dal water.
• Required salt.
• Top with remaining tomato.
• Mix well.
• Bring to boil again in low to medium flame. Just until it froths. Remove from fire.
• Heat a teaspoon of ghee, temper with mustard, asafoetida and cumin seeds.
• Mix the tempering to rasam.
• Garnish with some fresh mint leaves, finely chopped.

Video

Notes

• Do not boil in high flame in for long time. It can't with stand high temperature. Will melt.
• Do not use tongs to carry the eeya sombu, use dish cloth. Using tongs will give dents in the vessel.

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