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

Ingredients:

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

Preparation:

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

Tips:

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