Mint Rasam/Pudina Rasam

Mint rasam is entirely different from the normal rasam and is prepared using mint leaves which enhances the flavor of rasam.It goes well with rice and also can be served as a spicy soup or appetizer.This recipe is adapted from Chandra Padmanabhan’s cook book  “Southern Spice”.

Mint Rasam


  1. Toor Daal/Thuvara Parippu – 1/4 cup
  2. Turmeric powder – 1/2 tsp
  3. Lime Juice – 1 1/2 tbsp
  4. Salt – to taste
  5. Coriander Leaves(finely Chopped) – 2 tbsp

Ground to a smooth Paste

  1. Mint Leaves – 1/2 cup
  2. Green Chillies(chopped) – 2
  3. Coriander seeds –1 1/2 tsp
  4. Cumin seeds – 3/4 tsp
  5. Black Peppercorns – 1/2 tsp
  6. Water – 2-3 tbsp

For Tempering

  1. Ghee – 2 tsp
  2. Mustard seeds –1/2 tsp
  3. Cumin seeds – 1 tsp
  4. Asafoetida powder – 1/2 tsp
  5. Dry Red Chilly (halved) – 1
  6. Curry leaves – 1 sprig

Mint Rasam (2)


  1. Wash daal and drain.Place in a pressure cooker with turmeric and 1 cup of water and cook under pressure for 5 minutes.
  2. Transfer daal into a heavy based pan.Add 2 cups of water and whisk well.
  3. Blend in mint and spice paste,and salt.
  4. Place pan over high heat and bring to boil.Add more water if rasam is too thick.Lower heat,simmer till rasam froths up, and remove from heat and stir in lime juice.
  5. For tempering,heat ghee in a pan on medium heat.Add remaining ingredients for tempering.
  6. When mustard seeds starts spluttering,stir contents of the pan into rasam.
  7. Garnish with coriander leaves and serve hot.

Recipe Source: Southern Spice by Chandra Padmanabhan



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