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mint rasam
Pudina rasam recipe with step by step photos | How to do pudina rasam  | Mint rasam | Mint rasam recipe | easy rasam recipes
mint rasam

I know Diwali is just off the corner .. and many of you might be fighting that guilt of overindulgence / suffering from indigestion/craving for some simple comfort food after all those festive treats. So today I have for you all an easy peasy flavorful ” Pudina Rasam / Mint Leaves Rasam ” a great dish to tickle your taste buds and an excellent home remedy for indigestion vows. Also good for sore throat and cold. Relish piping hot pudina rasam with hot rice or sip it as a soup in a glass …whichever way you’l surely enjoy this flavorful refreshing rasam. It’s very flavourful and easy to make.

Few simple points to note while this Mint Rasam are as follows :

  1. Tomatoes and garlic are purely optional. Instead of garlic if you want you can add hing or make just plain if you want only mint flavour.
  2. if you want you can skip adding cooked tuvar dal and make it thinner.


Also do check out other rasam varieties posted here like Tomato Rasam , Kokum Rasam ,   Pepper Cumin Rasam ….

mint rasam


Smitha Kalluraya
A comforting rasam made from Mint leaves
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine south indian
Servings 4 serving


  • 1 Medium size bunch mint leaves /pudina leaves
  • 1 small tomato, (optional)
  • 1.5 tbsps Split Toor Dal / pigeon pea
  • small marble size Tamarind
  • 1/4 tsp Turmeric powder /Haldi
  • to taste Salt

To Roast and Powder ( Masala )

  • 1.5 tsps Toor Dal / split pigeon pea
  • 1 tsp Coriander Seeds Dhania
  • ½ tsp Cumin seeds
  • ½ tsp Black Pepper
  • 2 - 5 Red chilies, ( depending on your pref )

To Temper

  • 1 tsp Oil/ Ghee
  • 1 tsp Mustard seeds
  • 3 - 4 Garlic flakes, ( optional )
  • Curry Leaves, - few


  • Clean , wash and finely chop mint leaves .
  • Finely chop tomatoes . Soak tamarind in warm water . Extract its pulp. .
  • Wash the toor dal ,add turmeric and cook for 3 - 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
  • Transfer chopped pudina and tomato ( optional ) into the cooking vessel . Add some water and keep to boil.Let the flame be medium .
  • Meanwhile,add a tsp of  oil to a small kadai and add all the ingredients mentioned under to roast and grind . Fry till dal gets golden brown and chillies are crisp .
    make mint rasam
  • Once the spices comes to room temperature , powder them in a mixer .
  • Once tomatoes are half cooked , add cooked dal , tamarind pulp , salt and powdered masala to it .  Add water depending on your prefferred choice of consistency . Mix well .
    recipe for mint rasam
  • Allow the rasam to boil well on medium flame . taste test .
  • Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds and garlic pieces.When mustard splutters and garlic turns light brown , add curry leaves and switch off. Pour it over the rasam.Garnish with pudina leaves if you want.
  • Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.
    recipe for mint rasam



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  • Reply
    marudhus kitchen
    November 15, 2015 at 4:09 am

    flavourful rasam…thanks for sharing

  • Reply
    Rafeeda AR
    November 15, 2015 at 5:01 am

    A really flavorful rasam… lovely share… 🙂

  • Reply
    Hiba abbas
    November 15, 2015 at 7:25 am

    Refreshing and love the addition of mint

  • Reply
    Sona S
    November 16, 2015 at 6:38 am

    Such a flavourful healthy rasam.

  • Reply
    Jayanthi Sindhiya
    November 20, 2015 at 12:52 am

    Never tried this ,but after seeing yours Iam going to make it,nice flavourful rasam

  • Reply
    November 23, 2015 at 10:10 pm

    Never tried rasam with mint..I can smell the flavors.. Yum

  • Reply
    Shobha Ravikumar
    October 18, 2016 at 6:55 am

    Very refreshing recipe

  • Reply
    Priyanka Sahni
    February 19, 2018 at 8:27 pm

    Very nice recipe. I sure gonna try this. I will be my first south Indian recipe

  • Leave a Reply

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