July 12, 2015

Mint Coriander Rasam (Pudina Kothumalli Rasam)




Rasam is a must table item in our family. Hot Rasam rice adding a tea spoon of ghee with any vegetable fry as side dish equals nothing.  Enjoy this heart warming Mint rasam with plain boiled rice or drink it as a soup which gives a soothing feeling to our throat . Mint or Pudhina always adds  special zing to our food....



CLICK HERE TO SEE THE RECIPES OF 17 RASAM VARIETIES


Ingredients for making Pudina (Mint) Rasam:



Fresh, cleaned Mint leaves 1 cup

Chopped coriander leaves 2 tb spoons

Thur dhal 2 tb spns


Tomatoes 2


Green chilli 1


Shallots(Small onions) 6


Tamarind juice 2 cups from a small lemon size tamarind


Coriander seed powder 1 1/2 tea spoon

Red chilli powder 1/2 tea spoon

Take a tea spoon of pepper and half teaspoon of cumin seed and powder it coarsely and keep aside




How to make Mint Coriander Rasam?



Heat a pan with 2 tea spoons of ghee and fry shallots, tomatoes, mint leaves for 1 minute. Add them to toor dhal and pressure cook it with water to 4  whistles. When it becomes cold grind it in a mixie and keep aside.















Boil the tamarind juice with salt, turmeric powder, coriander powder and red chilli powder  until raw smell goes. Add the ground paste. When it starts to give bubbles, switch off the stove. Saute it with mustard seeds and pepper, cumin seed powder in a tea spoon of ghee or oil. Garnish with generous amount of chopped coriander leaves



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