Mint Rasam / Soup

One of our most favourite food is South Indian cuisine. You will see many dishes I posted. One of the most favourite soup is rasam. Whenever my husband sees extra tomatoes lying around, he request for rasam. He tried to learn few time but still prefers the one I make. He goes crazy to see the pot full of rasam….LOL. I make tomato rasam, lentils (toor daal) rasam. So this time I decided to make mint rasam as I had bunch of mint (fudina) in my fridge. I cannot tell you how delicious it was. I made a a big pot and we end up eating twice…haha. The flavours were like masala pani which we use for pani puri, but hot masala pani, absolutely delicious!!!!! This flavour busting soup will be regular in my house. It is very easy to make, takes no time to cook and ingredients are mostly in my house. You can serve this with medu vada, idli, dosa or drink just like soup. The bowl of aromatic soup is all you need to beat the cold gloomy days. This soup serves 3-4 people.

Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Ingredients:
2 big ripe tomato
1 marble size lump of tamarind
Oil for cooking
Salt to taste

For Paste
1/2 cup mint leaves
1/2 cup fresh coriander/cilantro including stem
Small piece of ginger
5-6 curry leaves
3-4 cloves of garlic (optional)
1 green chili
1/3 tsp crushed black pepper

For Tempering
1 tsp cumin seeds
Small pinch of asafoetida
7-8 curry leaves

Procedure
1. Blanch tomato in boiling water for 1-2 minutes and remove from the water. Remove skin when slightly cold. Roughly chop skinned tomatoes and add it to a pot.

2. Make coarse paste of mint, coriander (cilantro), ginger, curry leaves, garlic (optional), green chili and crushed pepper using mortar pastel or chopper. OR finely chopped all fresh ingredients and also add crushed black pepper in it. Add this paste in the same pot with tomato. Also add tamarind paste.

3. Now mix everything in the pot with clean hand. Completely mash with hands so all the flavours blend together. Also add salt. When everything looks blended, add around 4 cups of water. The consistency should be slightly thinner than soup but not transparent.

4. Heat this soup on low to medium heat for 4-5 minutes till it comes to boil covering the lid.

5. Now prepare the tempering. In a small pan, heat 1 tbsp oil, add cumin seeds. In few seconds, seeds start to change colour slightly, then add asafoetida and curry leaves. Sauté for 30 seconds. Add this tempering to the soup. Turn off the heat of the pot and keep the lid close for sometime.

6. Before Serving garnish with coriander leaves. Enjoy this rasam itself when hot or serve with idli, dosamedu vada or with plain rice. It is spicy, tangy and very flavourful. I can eat this every day 😋😋.

Try this healthy, nutritious and  aromatic soup to beat the cold.

I am making this soup at least once a week….and every time my husband loves even more.

Let me know if you have any questions regarding the dish. Your suggestion is welcome.

You can check out similar recipe ideas.
Gujarati Daal
Minestrone Soup
Sambar/Lentil Soup
Gujarati Kadhi

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Mint Rasam / Soup

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Ingredients:
2 big ripe tomato
1 marble size lump of tamarind
Oil for cooking
Salt to taste

For Paste
1/2 cup mint leaves
1/2 cup fresh coriander/cilantro including stem
Small piece of ginger
5-6 curry leaves
3-4 cloves of garlic (optional)
1 green chili
1/3 tsp crushed black pepper

For Tempering
1 tsp cumin seeds
Small pinch of asafoetida
7-8 curry leaves

Procedure
1. Blanch tomato in boiling water for 1-2 minutes and remove from the water. Remove skin when slightly cold. Roughly chop skinned tomatoes and add it to a pot.
2. Make coarse paste of mint, coriander (cilantro), ginger, curry leaves, garlic (optional), green chili and crushed pepper using mortar pastel or chopper. OR finely chopped all fresh ingredients and also add crushed black pepper in it. Add this paste in the same pot with tomato. Also add tamarind paste.
3. Now mix everything in the pot with clean hand. Completely mash with hands so all the flavours blend together. Also add salt. When everything looks blended, add around 4 cups of water. The consistency should be slightly thinner than soup but not transparent.
4. Heat this soup on low to medium heat for 4-5 minutes till it comes to boil covering the lid.
5. Now prepare the tempering. In a small pan, heat 1 tbsp oil, add cumin seeds. In few seconds, seeds start to change colour slightly, then add asafoetida and curry leaves. Sauté for 30 seconds. Add this tempering to the soup. Turn off the heat of the pot and keep the lid close for sometime.
6. Before Serving garnish with coriander leaves. Enjoy this rasam itself when hot or serve with idli, dosamedu vada or with plain rice. It is spicy, tangy and very flavourful. I can eat this every day.

Try this healthy, nutritious and  aromatic soup to beat the cold.

Enjoy!
https://bhavnasfoodjourney.com

Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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