Hot Minty Rasam

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Dali Ambat, Best South Indian style Navratan Korma, Easy Mixed Vegetable Yogurt Curry

Rate This Recipe


How to Make Hot Minty Rasam

  • Put whole tomatoes in boiled water.
  • Simmer for 3 minutes, keep aside for 5 minutes.
  • Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds.
  • Roast till aromatic, grind in a mortar or under a stone till powdered.
  • Keep aside.
  • Remove tomatoes from water, peel away the broken skin.
  • Grate or mash till fine.
  • To the thick pulp, add roasted whole chillies, all leaves, tuvar dal all masalas, salt and tamarind.
  • Mash well either with hand or with a hand blender.
  • The ingredients should have blended well into the pulp.
  • Take in a deep pan, add stock or water.
  • Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
  • Add carefully the rasam.
  • Bring to a boil, check spices and salt and adjust.
  • Simmer for 2-3 minutes.
  • Keep aside covered for 10 minutes before serving.
  • Serve hot as a soup or with steaming hot plain rice and papads.