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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How to make homemade tamarind paste
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
Notes
- I have used more tomatoes and less tamarind. You can use vice versa according to your choice
- 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
- Sauteeing mint is optional. You can skip it if you don't like to bite mint
- You can skip garlic if you don't like garlic flavour
- Rasam tastes best with ghee. For the vegan version, you can use oil of your choice
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
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