Hot Minty Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 2 - large ripe big tomatoes
  • 1/4 cup - mint leaves
  • 1 tbsp - boiled toor dal
  • 2 - whole red chillies
  • 4 cups - top water of boiled dal (stock)
  • 1 stalk - curry leaves
  • 1 tbsp - coriander leaves
  • 2 to 3 pinches - clove-cinnamon powder
  • 1/2 tsp - rasam masala
  • 8 to 10 - peppercorns
  • 1.5 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 2 pinches - asafoetida
  • 1 - small strip tamarind
  • 1 tbsp - ghee or oil
  • Salt to taste

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.

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