Saturday, June 20, 2009
Pudina Rasam/Mint Rasam
Its my favorite herb.Pudina Rasam is one dish i make very rarely.Mostly its only the usual rasam or pepper and jeera rasam.
This rasam requires rasam powder..Since rasam powder was out of stock in my pantry,I made a new batch according to my mom's recipe.
Toor dal- 1/2 cup
Coriander seeds - 3/4 cup
Jeera/Cumin seeds - 1/2 cup
Whole Black Peppercorns - 3 tbsp
Dry red chillies- 10
Turmeric powder- 1 tsp
Dry roast all the ingredients one by one in a pan.When cool,grind them into a coarse powder.
Now coming back to the rasam recipe..
Pudina/Mint leaves - 1/2 cup
Chopped tomatoes- 2
Green chillies - 2
Tamarind - size of a marble
Boiled and mashed toor dal - 1/2 cup
Chopped onion - 1/4 cup
Rasam powder - 1tsp
Turmeric powder - 1/4 tsp
Salt to taste
Chopped coriander leaves for garnishing
Mustard seeds - 1 tsp
Dry red chillies - 1 or 2
Ghee - 1 tsp
Soak the tamarind in water and extract a cup.
In a pressure pan heat ghee.When its hot add the onions.Saute till they turn translucent.
Then add chopped tomatoes and turmeric powder.When the tomatoes turn mushy, add the mint leaves.
When they shrink add the mashed toor dal,rasam powder and the tamarind extract.Add the required amount of salt.
When it starts boiling,close the lid and put the weight.
Switch off the stove after you hear the first whistle.
Heat ghee in a pan and add the ingredients listed for tempering.Pour it into the rasam and garnish with corainder leaves.
Serve with piping hot steamed rice in which a tsp of ghee has been added.