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Mint/Pudina Rasam

Updated: Jun 12, 2020


  • Mint leaves – 1/4 cup

  • Tomato – 1 no.

  • Toor dal – 1 tbsp (optional).

  • Black pepper – 1/4 tsp

  • Cumin seeds – 1/4 tsp

  • Tamarind water – 1 cup

  • Turmeric powder – 1/4 tsp

  • Salt – 1 tsp

For seasoning

  • Ghee – 2 tsp

  • Mustard seeds – 1/2 tsp

  • Curry leaves – 1 strand

  • Asafoetida – a pinch


1. In a mixer, add tomato, mint leaves, cumin seeds and pepper and blend it into a fine paste.

2. Add tamarind water and salt to the paste mix well and keep it aside.

3. Pressure cook toor dal by adding 1/2 cup of water and a pinch of turmeric powder for 2 whistles. Mash it when steam subsides. (this step is optional).

4. Boil the mint paste adding enough water for 5 minutes in sim and turn off the stove.

5. Heat ghee in a kadai, add asafetida and crackle the mustard.

6. Add it to the mint rasam. Slurrp!

Nutrition Highlights: Mint is a rich source of vitamin A, fiber and iron. It is known to aid in digestion and a coolant that offers various micronutrients.

#Mint rasam #Immune boosting #VitaminA

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