I try to maintain a patch of mint leaves in my front yard garden throughout the year.The need for a few mint leaves that would be required for a garnish or a chutney for breakfast is fulfilled from this patch.One day when I was craving for a different type of soup, these mint leaves got out the idea to make a yummy soup which doubled as a rasamm. I had this as a soup and the rest of the family enjoyed it with steamed rice.This rasam / soup does not have dal and it very light and refreshing.
Tamarind paste- 1 teaspoon dissolved in a cup of warm water
Mint leaves- a handful
Roasted cumin powder- 1 teaspoon
Pepper powder- 1/2 teaspoon
Rasam powder-2 teaspoons
Garlic- 2 cloves, minced and roasted in a little oil
Curry leaves a few, lightly crushed
Lemon juice to taste
Salt to taste
- Bring to boil 2 cups of water.
- Add the cumin, pepper powder, curry leaves,garlic, tamarind extract, salt and rasam powder .Simmer
- After 8-10 minutes, or when the raw smell of tamarind disappears, remove from heat
- Add the lemon juice and slightly crushed mint leaves.
- Mix well and keep aside for 10-15 minutes for the flavors to blend.
Serve as a soup or as a side dish with steamed rice and pappad.
|Rice served with minty lemon rasam , brinjal roast , Curry leaves chutney|
- You can increase or decrease the quantity of lemon juice and mint used in this recipe.
- Seasoning this rasam is optional. I chose not to. In case you like to season it, heat a little ghee and use mustard ,cumin seeds and a pinch of asafoetida powder for seasoning and pour over rasam. This will be the last step in the procedure.
- If serving later, slight reheat the soup/ rasam. Do not heat it for a long time as it might turn bitter.
Sending this to Srivalli's Soups and Salads mela
Other rasam varieties
Labels: Better Half, Cooking with herbs / flowers, Herbs, Rasam Varieties, Slurpy soups, Vegan varieties