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21 February, 2017

PUDINA SAARU / MINT RASAM

Posted in : SAARU/ RASAM on by : Divya Suresh

One more innovated, wonderful saaru / rasam recipe made with mint leaves…….. and the outcome is… just wow ! It can be consumed with rice or have it like soup, however it is consumed it is really soothing, tasty and full of flavor. The recipe goes like this…….

    Ingredients : 

  • Toor dal (cooked) – 1/2 cup
  • Tomato – 2 or 3 big ones
  • Tamarind Juice (thick) – 1 tbsp (or according to taste)
  • Jaggery – 1/2 tbsp ( or according to taste)
  • Turmeric powder – 1/4 tsp
  • Grated fresh coconut – 2 to 3 tbsp
  • Salt to taste
  • Water – 1 & 1/2 litre ( or according to consistency)

    To roast and grind : 

  • Coriander seeds – 2&1/2 tbsp
  • Cumin seeds – 2  tsp
  • Black pepper corns – 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • Hing – 1/8 tsp
  • whole red chilli – 8 to 10 (which gives color)
  • Mint leaves – 1 fist full (tightly packed)

   For Tempering : 

  • Ghee – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Mint Powder – 1/2 tsp (I just grinded the fresh leaves itself in mixie)
  • Curry leaves – few
  • Coriander leaves – 2 tbsp
  • Green chilli – 2 nos., slit ( Optional)

    PROCEDURE :

  • Wash and puree the tomato, Heat 1&1/2 litre water and add this pureed tomato into it and let it boil till raw smell of tomato goes
  • Meanwhile roast all the ingredients under the heading “to roast and grind”, let it cool a bit then  powder it finely
  • Prepare tempering using all the ingredients under the heading “for tempering”
  • Now add cooked toor dal, salt, tamarind juice, jaggery, turmeric powder, ground masala powder and grated fresh coconut to the boiling water
  • Mix everything well, boil it further for 1 or 2 minutes, turn off the fire and pour the tempering over the saaru / rasam
  • Pudina / Mint Rasam is ready to serve