Rasam is one of a common dish in south Indian households.
We can make a lot and lot of rasam varieties.Mint rasam is one among them. I have
shared few rasam recipes in my blog here. Please check the respective links
below if you are interested.
Rasam recipes:
Ok now coming to today’s recipe mint rasam. It is such
a flavourful healthy rasam we can make in a jiffy. Generally I prepare fresh
rasam powder only to make rasam. Mostly I will not grind and store rasam
powder.Making rasam powder is not abig deal, just add the ingredients and crush
using mortor pestle, or grind in a mixer jar for few pulses. That’s it, rasam
masala powder ready.
In this rasam we will add mint leaves to make it as
mint rasam.
OK, now let’s move on to the recipe.
MINT RASAM
SOAKING TIME: - | PREPARATION TIME: 2 to 3 mins | COOKING TIME: 10 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 4 PERSONS
INGREDIENTS:
1
medium lemon size tamarind
Water
as required
Salt
as needed
½
teaspoon turmeric powder
1
medium sized tomato
4
green chillies
Few
mint leaves
Few
coriander leaves(chopped)
To
make rasam masala powder
1
teaspoon cumin seeds
1
teaspoon pepper seeds
2
teaspoon coriander seeds(dania)
¼
cup tightly packed mint leaves
To
temper
1
tablespoon ghee
½
tsp mustard seeds
½
tsp cumin seeds
¼
teaspoon asafetida
PREPARATION:
Grind the spices into coarse powder and
keep it ready.
Soak the tamarind in water and extract the
tamarind juice.
Chop the tomatoes and greenchillies and
set aside.
METHOD:
In a heavy bottomed pan add the tamarind extract.
Add the turmeric powder and salt.
Add the tomatoes and green chillies
Let it boil for around 5 minutes, or
until the tomatoes are cooked well.
Then add the ground masala and let it
cook for 1 minute.
Then switch off the heat.
Add the dhal water or plain water ,
mint leaves and coriander leaves.
Close the lid immediately to lock the flavor.
Finally do the tempering.
Add the ghee in a pan and add mustard
seeds and cumin seeds. Let them splutter.
Then add asafoestida and let it fry.
Add the tempering into the rasam and mix
well.
Serve hot with white rice or drink as
it is like soup.
NOTES:
- Adding plain water is to stop the further boiling of rasam. You can add water extracted from cooked dhal, or mix a table spoon of cooked dhal in water and add.
- After adding the rasam powder don’t let the rasam to boil for more time, just 1 minute is enough. If you are using clay pot like me, immediately switch off the stove, the heat in the clay pot itself enough.
- For tempering using ghee gives good flavor to the rasam. If you want you can use normal cooking oil too.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Soak the tamarind in water and extract the tamarind juice.
Chop the tomatoes and greenchillies and set aside.
In a heavy bottomed pan add the tamarind extract.
Add the turmeric powder and salt.
Add the tomatoes and green chillies
Let it boil for around 5 minutes, or until the tomatoes are cooked well.
Then add the ground masala and let it cook for 1 minute.
Then switch off the heat.
Add the dhal water or plain water , mint leaves and coriander leaves.
Close the lid immediately to lock the flavor.
Finally do the tempering.
Add the ghee in a pan and add mustard seeds and cumin seeds. Let them splutter.
Then add asafoestida and let it fry.
Add the tempering into the rasam and mix well.
Serve hot with white rice or drink as it is like soup.
Do try this recipe and please don’t forget to
give your feedback in comments.
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