Mint Rasam

Weather is chilling all around. These days we enjoy having warm soups, comforting dals and tangy rasam. Recently prepared mint rasam which became the show-stopper of our lunch menu. It is great remedy for cold and cough. This is a thin tamarind stew flavored with fresh mint leaves served as accompaniment with hot steamed rice.

Ingredients
1 tbsp tamarind paste
1 medium tomato, chopped
1 green chili
¼ tsp turmeric powder
salt to taste

To be ground:
1 tbsp turdal
2 tsp coriander seeds / dhaniya
1 tsp cumin seeds / jeera
1 tsp pepper corns
1 dry red chili
½ cup fresh mint leaves

Tempering:
1 tsp oil
5-6 fenugreek seeds / methi
few curry leaves
1 big pinch of asafoetida / hing

Method

• Dry roast the ingredients (ground column) on a medium low flame except mint leaves. Switch off the flame, add mint leaves and saute. Let it cool, and grind it to a fine paste adding little water.
• In a sauce pan, mash the chopped tomatoes, add 4.5 cups of water, turmeric powder and salt.
• Combine tamarind pulp, ground mixture, mix thoroughly and let it boil on a medium high flame.
• Heat oil in a small pan, add fenugreek seeds, and let them brown.
• Now add asafoetida and sauté for 1 minute. Switch off the flame, and add this tempering to the boiled tamarind mixture. Let the mixture boil again for 1 minute.
• Your rasam is ready to go with your hot steamed rice.

Check my pepper rasam.