Mint Rasam

Recipe for Mint Rasam / Pudina Rasam / Pudina Shorba / Mint and Lentils

If you asked me to list one of my favourite ingredients for summers, I’d say MINT. Its menthol effect and refreshing fragrance makes it an easy pick. When I pluck fresh mint from my kitchen garden and smell my hands, there’s this unmistakable sensation of joy. Mint as a fragrance is such a feel-good one, a reminder of good times from the past and good times to come.

While tomato rasam, lemon rasam and pepper rasam are quite common in South Indian homes, this recipe for mint rasam is a summer experiment in my kitchen. Most Indians will dig into piping hot food, while complaining about the hot weather at the same time! Funny right? Even I am like that 🙂 So this recipe is just perfect for summers, a hot meal of rasam-rice but with the bracing nature of mint.

Call it lentil and mint soup or a mint _rasam or a pudina shorba, t_his dish by any name would be as refreshing. Mint rasam is easy to cook, almost a one-pot cooking, and the pressure cooker speeds things up.

A word about growing mint – The good thing about growing mint is that once it takes off, it really TAKES OFF, and you can be sure to have an endless supply of it. A lot of gardening experts warn us about growing mint in the soil straight and not in a pot, because it can easily take over your ground. But I’ve not faced any such problems. In fact, growing it straight on the ground ensures I have a plentiful supply. I’ve found our desi mint with rounded leaves to have a far superior and stronger flavour that some of the spearmint and other varieties whose seeds I have procured from abroad.

How to prepare dried mint:

How to prepare dried mint leaves & use in Indian cooking

How to prepare mint powder / dried mint – This is an excellent way to preserve a big bunch of harvested or bought mint leaves. Includes uses of dried mint in Indian cooking.
www.saffrontrail.com

RECIPE FOR MINT RASAM / Pudina Shorba / Mint and Lentil Soup

Mint Rasam

Recipe for Mint Rasam / Pudina Rasam / Pudina Shorba - a uniquely flavoured rasam, with a refreshing flavour. A summer special!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 3 serving

Course: Main Course

Cuisine: south indian

Ingredients Method Notes

Ingredients

  

• 1/3 cup Tur Dal
• 2 tbsps onion Sliced
• 1 tomato Medium ripe
• 1 cup Mint leaves packed
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 3/4 tsp Salt

for tempering

• 1 tsp ghee or oil
• 1 pinch asafoetida
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds

For garnish

• mint leaves fresh

Method

 

1. Wash and soak the tur dal in water for 1 hour.
2. Halve and slice the tomato. Finely chop the mint leaves.
3. In a pressure cooker, place the tur dal, onion, tomato, mint leaves, red chilli powder, coriander powder, turmeric and salt for 1 whistle and 7-8 mins on sim.
4. Open when cool enough. Run this mix in a blender to make a smooth puree and strain.
5. In a tempering ladle, heat ghee. Add asafoetida, cumin seeds and mustard seeds. When seeds pop, transfer it over the rasam.
6. Garnish with fresh mint leaves.

Notes

Other Mint fresh recipes:

Indian Lemonade with Ginger, Basil and Mint

Recipe for Shikanji - an Indian lemonade

Summer has hit Bangalore hard and sent us hurtling to our freezers, to pack our drinks with ice. I'm not a big fan of ice in my drinks, but come summer and it changes everything. Today, three of us food blogger friends drove some 25 kilometers in search of props for food photos and thanks to the hea
www.saffrontrail.com

Watermelon Feta salad with Fresh Mint

Watermelon Feta Salad : Super easy and super gorgeous

One of my most favourite things to order in restaurants in the summers - this is a dead simple thing to make at home. Get hold of some good feta, a sweet watermelon and some fresh mint leaves. That's it!
www.saffrontrail.com

Versatile Mint and Coriander Chutney

Recipe for Indian Green Chutney | Mint and Coriander Chutney

Ask any Indian what their favourite herb is - more often than not the answer will be coriander or cilantro, as it is called in some other countries. The main reasons for this being availability, tradition and also the way it goes perfectly with most Indian flavours. The vibrant grassy scent of coria
www.saffrontrail.com

Moong Dal with Dried Mint

Tomato and mint flavoured moong dal

Yellow split moong dal takes on a delicious avatar in this stove top cooked version flavoured with tomatoes and dried mint. A quick and easy recipe to go with rotis.
www.saffrontrail.com