Mint Rasam - Pudina Rasam

Rasam is such a versatile dish. You can make it in tons of combinations and each one is unique. For a long time, I was scared of making rasam (this was when I started cooking). Though it looks super simple, it has a knack that has to be developed. I am not sure how many of you agree with this. Also, I used to make the same rasam all the time. But the inspiration to make variety of rasams comes from my grandma who used to make so many varieties. Every day there will be a kozhambu/sambar and a rasam. If we stayed for 2 weeks during the holidays, every day will be a different kozhambu and different rasam.

Also another tip that I learned a long time ago is never to boil the rasam after it froths and boils. I honestly don't know why. But every one of from older generation teaches you that. 

Ingredients

Tomato 1

Green Chilli 2 slit

Mint Leaves 3 tbsp chopped

Rasam Powder 1.5 tsp

Toor Dal 1/4 cup cooked in 3 cups of water

Tamarind Paste 1/2 tsp

Mustard 1/2 tsp

Jeera/Cumin 1/2 tsp

Curry Leaves few

Ghee for tempering 1 tsp

Oil and salt to taste

Method of Preparation

1. Heat a little oil in a pan. Add finely chopped tomatoes and chillies. Cook till tomatoes are done.

2. Add chopped mint leaves and saute for a couple of minutes.

3. Pressure cook the toor dal with 3 cups of water for about 4 whistles. Whisk the cooked toor dal. Add to the pan. 

4. Add some tamrind paste, rasam powder and salt. Add another cup of water if needed. 

5. Bring it to a boil and when it froths switch off.

6. In a small pan, heat ghee. Add mustard. When it sputtes, add jeera and curry leaves. Pour over the rasam.

Serve with rice and a dry curry or papads.

Linking this to Onam Special @ Sharan's Samayalarai