Mint Rasam

Almost after 6 years of break , I decided to renew my cooking experiments and blogging again today :). Beginning my second phase with a simple recipe.

I like to try different types of Rasam. I happened to come across the mint rasam and gave it a variation in my style. 

Preparation Time: 5 minutes Cooking Time: 15 minutes


1. Mint leaves - 1/2 cup
2. Tamarind - gooseberry size
3. Dry coconut - 2 tablespoon
4. Red chilly - 2
5. Whole pepper - 1 teaspoon
6. Cumin - 1 teaspoon
7. Turmeric powder - a pinch
8. Oil - 1 tablespoon
9. Mustard seeds - 1 teaspoon
10. Curry leaves - 4 to 5
11. Jaggery - 1 teaspoon
12. Garlic - 3 to 4 pods

1. Soak tamarind in water and extract juice of about 3 cups. Chop garlic into fine pieces
2. Grind dry coconut with red chilies, pepper and cumin ( just for couple of seconds)
3. Wash mint leaves and add it to the mixer and make a coarse paste
4. Heat 1/2 tablespoon of oil in a pan and add the chopped garlic, ground paste and fry until raw smell goes
5. Add tamarind water, turmeric powder and salt and bring it to boil in low flame ( takes about 7 to 8 minutes)
6. Add jaggery at this stage and switch off
7. Now season mustard seeds, curry leaves and asafoetida in the remaining 1/2 tablespoon oil and add it to the rasam

Yummy mint rasam is ready to be served. This rasam will have a tangy sweet taste and goes well with any curry

1. If you don't have dry coconut, dry roast grated coconut and use it. It gives the same flavor
2. Adjust the tamarind based on its sourness. I will recommend adding 1 cup of tamarind water first and check the taste and adjust afterwards

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