Pudhina rasam | mint rasam - Indian soup

Pudhina rasam | mint rasam | tomato Charu | rasam recipe |  south Indian rasam recipes |easy pudhina saaru recipe |Puthina rasam |  instant rasam recipe |easy and delicious rasam  | tomato garlic mint rasam | bachelor rasam recipe | lockdown rasam  | Indian mint soup with step-by-step pictures and video recipe. Check out the Pudhina rasam recipe and if you like the video pls SUBSCRIBE to my channel. Another rasam recipe in TMF

Pudhina rasam | mint rasam | tomato Charu | rasam recipe |south Indian rasam recipes |easy pudhina saaru recipe |Puthina rasam |  instant rasam recipe |easy and delicious rasam| tomato garlic mint rasam | bachelor rasam recipe | lockdown rasam  | Indian mint soup Quick and easy 10 minutes flavorful Rasam recipe. No dal for this instant Rasam. Rasam is good for digestion also a great home remedy for cold/cough.

Instant pudhina rasam

Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant mint rasam is super easy to make, without many ingredients rasam can be prepared within 10 minutes. Rasam is good for digestion and no dal for this quick rasam

Can I soak and prepare tamarind extract?

Yes, but in that case, cook tamarind water till the raw smell goes then add the ground mixture (mint, tomato, salt, and turmeric powder) and bring to a frothy boil. I have used homemade tamarind paste hence cooked everything together for froth boil

Can I reduce tomatoes?

For the sourness of the mint rasam, I have used more tomatoes and less tamarind paste.  If you are reducing tomatoes adjust tamarind accordingly

Can I add cooked dal?

Yes you can add dal but in that case, increase the rasam powder accordingly

https://youtube.com/playlist?list=PL3zYDDQHDMSvwrmiDPX9ofACLbaooY-da

Can I skip garlic?

Yes, garlic is optional but it gives a nice flavor to the rasam. I have roasted garlic but you can pulse garlic with pepper and cumin seeds like tomato rasam. If you are running out of garlic you can use garlic powder.

Should I boil the rasam for a long time?

No, avoid boiling the rasam for a long time, always cook rasam till you see frothy boil then turn off the stove

Can I make vegan mint rasam?

Yes, skip ghee and use oil for rasam. you can also use vegan butter

How to prepare rasam without rasam powder?

Use pepper powder, cumin powder, coriander powder, and a little  red chili powder like thakkali rasam

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Ingredients

To ground:

• 20 grams mint
• 175 grams 1 big tomato
• 1/2 teaspoon tamarind paste
• 1/4 turmeric powder
• Required salt

To boil:

• 1 teaspoon rasam powder
• 1 cup water
• Curry leaves and coriander leaves
• Asafoetida generous pinch

To temper:

• 1/2 tablespoon ghee
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Few fenugreek seeds
• 2 garlic
• Asafoetida generous pinch
• Optional step
• 1/2 teaspoon ghee
• 10 Mint leaves

Instructions

• Firstly in a mixie jar add mint, tomatoes, tamarind paste, turmeric powder, salt and grind into a fine mixture
• Transfer to the rasam vessel
• Furthermore add water, rasam powder and mix well
• Turn on the stove in medium flame and boil the rasam
• Add coriander leaves, curry leaves, and a generous portion of hing and mix well
• Bring rasam to a frothy boil, mix well and turn off the stove
• In a small pan add ghee and when ghee is hot add mustard seeds, cumin seeds, fenugreek seeds, and let them splutter
• Furthermore, add garlic and saute till garlic turns brown
• Add it to the rasam and give a good mix
• finally, if you like biting mint leaves add ghee and saute mint leaves in low flame for one minute until mint leaves turn aromatic and add it to the rasam and serve

Video

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Notes

1. I have used more tomatoes and less tamarind. You can use vice versa according to your choice
2. I have used tamarind paste, but if you are going to soak tamarind, boil tamarind water first till the raw smell goes off, then add the ground paste
3. Sauteeing mint is optional. You can skip it if you don't like to bite mint
4. You can skip garlic if you don't like garlic flavour
5. Rasam tastes best with ghee. For the vegan version, you can use oil of your choice

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Ingredients:

To ground:

20 grams mint

175 grams  1 big tomato

1/2 teaspoon tamarind paste

1/4 turmeric powder

Required salt

To boil:

1 teaspoon rasam powder

1 cup water

Curry leaves and coriander leaves

Asafoetida generous pinch

To temper:

1/2 tablespoon ghee

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

Few fenugreek seeds

2 garlic

Asafoetida generous pinch

Optional step

1/2 teaspoon ghee

10 Mint leaves

How to make Pudhina rasam with step by step pictures:

• Firstly in a mixie jar add mint, tomatoes, tamarind paste, turmeric powder, salt and grind into a fine mixture

• Transfer to the rasam vessel

• Furthermore add water, rasam powder and mix well

• Turn on the stove in  medium flame and boil the rasam

• Add coriander leaves, curry leaves, and a generous portion of hing and mix well

• Bring rasam to a frothy boil, mix well and turn off the stove

• In a small pan add ghee and when ghee is hot add mustard seeds, cumin seeds, fenugreek seeds, and let them splutter

• Furthermore, add garlic and saute till garlic turns brown

• Add it to the rasam and give a good mix

• finally, if you like biting mint leaves add ghee and saute mint leaves in low flame for one minute until mint leaves turn aromatic and add it to the rasam and serve