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MINT RASAM / PUDINA SAATHUAMUTHU : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients

Cooking Instructions



Mint rasam/Saathuamuthu is entirely different from thenormal rasam and is prepared a using mint leaf which enhances the flavor ofrasam. Pudina not only has a unique taste and smell, but it also has a numberof health benefits. It promotes digestion, aids in healing nausea, and relievesheadache and cough.

The below recipe works best for days when you have arunny nose and itchy throat.

Do give it a try !

Ingredients

Tamarind                   Lemon size
Turmeric Powder        ½ Tsp.             
Water                        2 cups
Rasam Powder           1 Tbsp.                        
Salt                         as required
Mint leaves               few                                    
                          
To Grind

Mint / Pudina Leaves    ½ cup chopped finely 
Tomatoes                    1 no.
Green Chili                  1 no.
Grated Ginger              1 Tsp.
Peppercorns                 ¼  Tsp.
Cumin seeds                ¼ Tsp.

TO TEMPER

Ghee                                     1 Tbsp.
Mustard Seeds:                      1/2tsp
Cumin Seeds                          ¼ Tsp.
Curry Leaves:                         ½ sprig

Method:

  • Soak the tamarind in 2 cups of hot water for 10 mins.Extract the tamarind water and add turmeric powder, salt and rasam powder. Mixit well and Boil it.
  • In a small kadai, add a ½ tsp of Ghee , saute thechopped tamatoe, green chili , ginger, peppercorns, cumin seeds and  mint leaves for a minute.
  • Grind all the above with little water to a smoothpaste consistency.
  • Add grind mint paste to the tamarind mixture. Mix itwell and bring it Boil,
  • till the raw smell goes off on low flame, in thisstage you can add little water if needed(I didn't add), if needed add salt too.
  • Once the rasam gets boiled nicely , switch off .Prepare a tempering . Heat a tsp of ghee, add mustard seeds ,When mustardsplutters add curry leaves and switch off. Pour it over the rasam.
  • Garnish with Pudina leaves.
  • Serve piping hot Pudina Rasam with hot steaming riceor sip it as a soup or as a yummy tonic for your indigestion / cold &cough.


Note:
  • I want to get perfect Mint flavor to the rasam so, Idid not add Hing powder to the rasam.
  •  



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