21 February, 2017
Pudina soppina saaru | Mint leaves rasam | Soup |
ಪುದೀನಾ ಸೊಪ್ಪಿನ ಸಾರು | ಸೂಪ್ |
One more innovated, wonderful saaru/rasam recipe made with mint leaves…….. and the outcome is… just wow !
This 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 : measuring cup used – 200 ml
- 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
