Pudina Rasam


A delicious, tasty and tangy broth, served with Rice in South India. Various combinations keep happening, and the addition of Pudina is one. The tartness in this recipe is from the natural tartness of tomatoes - the country variety. It can also be served as a Thin Soup - Broth.
Oil - 1 tsp
Ghee - 1 tsp
Mustard - 1/4 tsp
Jeera - 1/2 tsp
Onion - 1, slice
Tomato - 2, chop
Pudina - 1 handful
Pepper - 1/2 tsp
Sambhar Pd- 1/2 tsp
Salt to taste

Heat oil and saute onions.
When onions turn dark, add tomatoes, salt, pepper and sambhar powder. Saute until pulpy.
Chop pudina roughly, or, tear it into pieces and cook along with tomatoes.
Pour in 2 cups of water and bring it to a boil.

Heat 1 tsp ghee / oil in a small Kadai and splutter mustard and jeera. Add it to boiling Rasam.
Boil for 1 minute and take it off heat.
Serve hot with Rice and a Spicy Poriyal.


Santosh Bangar said…
nice new flavour of rasam
Santosh Bangar said…
nice new flavour of rasam
Priti said…
Looks yum ..adding pudina is wonderful
Priya said…
Wat a comforting and flavourful rasam..
kitchen queen said…
yummy and delicious rasam.
Anonymous said…
the rasam looks awesome... I sure the minty flavour must have been heavenly..
Jay said…
flavorful n healthy...sounds awesome..
Tasty Appetite
Smitha said…
mint is rasam is very good!..I love to drink glasses of it...perfect for our cold weather!
Smitha's Spicy Flavors
Saras said…
Refreshing rasam dear..
Subha said…
Thanks so much, this came out spicy and yummy. I wonder if you add sambhar powder to the normal tamarind water the spice is absorbed. My Inlaws love spicy food and I am so glad I bumped on your site.

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