PUDINA RASAM
A comforting rasam made from Mint leaves
Ingredients
- 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
Instructions
- 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 .
- 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 .
- 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.
