Mint rasam/pudina rasam

Ingredients

• 1 small bunch of mint(approx 1 cup)
• 2 tablespooons grated dry coconut
• 4-5 dry red chillies
• 3 tablespooons tamarind pulp
• 1 teaspoon grated Jaggery(optional)
• a pinch of turmeric
• 4-5 curry leaves
• 1 teaspoon mustard seeds
• a pinch of hing
• salt to taste
• 1 tablespooon oil
• 1/2 teaspoon ghee

Preparation

• Grind grated dry coconut,red chillies and salt to a fine powder. Add mint leaves and grind again with little water to form a coarse paste.
• Heat oil in a kadai and add the ground paste and fry until the raw smell goes away.
• Add tamarind pulp,jaggery,turmeric and 1 and 1/2 cups of water and let it boil. Now check the taste of it and adjust accordingly adding salt, water if required.
• Heat ghee in a small tadka pan and crackle mustard seeds, add curry leaves and hing and fry and add this tadka to the boiling rasam and remove it from heat.
• Serve it hot with rice,some fry and papad.

Questions

Photos of members who cooked this recipe