Name: Pudina rasam recipe by Sweta Shet at BetterButter
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: Toor dal - 1/4 cup, cooked and mashed; Mint Leaves - A Handful; Tamarind pulp - 1 tbsp; Turmeric - 1/8 tsp; Salt; For masala powder:; Coriander seeds - 1/4 tsp; Cumin seeds - 1/4 tsp; Fenugreek seeds - 1/8 tsp; Pepper - 1/4 tsp; For Tempering:; Oil - 2 tsp; Mustard seeds - 1/4 Tsp; Asafoetida - pinch; Curry Leaves - 1 sprig

ABOUT Pudina rasam RECIPE

A vibrant rasam for rice, which can be made in a jiffy.

Ingredients Serving: 2

Toor dal - 1/4 cup, cooked and mashed
Mint Leaves - A Handful
Tamarind pulp - 1 tbsp
Turmeric - 1/8 tsp
Salt
For masala powder:
Coriander seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/8 tsp
Pepper - 1/4 tsp
For Tempering:
Oil - 2 tsp
Mustard seeds - 1/4 Tsp
Asafoetida - pinch
Curry Leaves - 1 sprig

Instructions

Roast the spices given under 'masala' and grind to a fine powder when cool.
Mix the tamarind pulp with the ground spices and add about 2 cups of water.
Keep for boiling. Then add cooked dal, turmeric and salt. Simmer for 5 minutes.
Add chopped mint leaves and cook for 2-3 minutes.
Tempering:
Heat oil, add the mustard seeds and asafoetida. When mustard splutters put in curry leaves.
Take off heat and pour over the rasam. Serve hot with rice.

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