Easy Mint rasam recipe

Ingredients

• 1/2 cup Mint leaves (Pudina)
• 1/2 cup Tamarind extract (from 1 tsp (gooseberry size) Tamarind or 1 tsp tamarind paste)
• 1/2 cup Dal water (Dilute 1/4 cup cooked toor dal.)
• 1 Tomato
• 2 Green chilli (slit)
• 1/4 tsp Turmeric
• 1.5 tsp Rasam powder
• 1/4 tsp Asafoetida (I used solid, you can use powder too.)
• Salt
• 1 tsp Ghee
• 1/2 tsp Mustard
• 1 tsp Cumin seeds
• 1 pinch Asafoetida

Instructions

1. 1

   Before starting, make sure you soak tamarind and extract juice (total 1/2 cup).

2. 2

   Keep ready dal water (1/2 cup) - You can cook 1/4 cup dal and prepare 1/2 cup water from it or save it from dal you cook for sambar.

3. 3

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

4. 4

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

5. 5

   Smash the tomato well with hands.

6. 6

   Take 1/2 cup loosely packed mint leaves with little water.

7. 7

   Grind smoothly.

8. 8

   Add the ground mint to rasam.

9. 9

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

10. 10

    Add 1 cup water.

11. 11

    Mix well.

12. 12

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

13. 13

    Once it froths, add dal water.

14. 14

    Required salt.

15. 15

    Top with remaining tomato.

16. 16

    Mix well.

17. 17

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

18. 18

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

19. 19

    Mix the tempering to rasam.

20. 20

    Garnish with some fresh mint leaves, finely chopped.