Pudina Rasam, Mint Rasam Recipe, How To Make Mint Rasam / Broth

Recipe for Mint Rasam / Pudina Rasam. Mint Broth recipe. South Indian style mint rasam. Excellent home remedy for cold and flu.

I love making Pudina Rasam. I always make this rasam whenever we prepare a heavy meal. Mint has got a lot of digestive properties. I even serve the rasam as a soup / first course before starting the meal. Do make a big batch as almost everyone always go for seconds. Pudina Rasam is an excellent home remedy to clear stuffy nose instantly. I make a big batch all the time when someone is down with cold. My son likes this rasam a lot as he likes the flavour of mint leaves. The rasam is so comforting. You can serve it as a broth or even mix it with cooked white rice and serve as rasam sadam. Do try it at home.

Here is the video of how to make it.

Tamarind Pulp Soak the tamarind in water for 20 minutes until it’s very soft and pliable. Gently squeeze the soaked tamarind to extract all the juices. Discard any seeds or fiber after squeezing. Tamarind pulp is ready. Set aside.

Heat ghee in a pan and add in the curry leaves and cumin seeds. Saute on a low flame for 30 seconds.

Add in the turmeric powder and rasam powder. Make sure the flame of the stove is at the lowest possible as you do not want the spice powders to burn. Saute for 10 seconds.

Note: Rasam Powder I have used home made rasam powder. You can get the recipe here. Store bought rasam powder works fine too!

Add in the cooked toor dal. Toor Dal: (Cook 1/4 cup of toor dal with 1 cup of water for 10 minutes in a pressure cooker. Allow the pressure from the cooker to release naturally. On opening, I mashed the dal with the back of a cup.)

Add in fresh cracked pepper and the tamarind pulp.

Bring to a simmer. The broth will foam up and start to bubble on the sides. When it starts boiling, switch off the flame. Do not allow the rasam to boil for a long time.

Take a bowl and add in the salt, coriander leaves and mint leaves. Add in the hot rasam immediately to the bowl.

The mint leaves and coriander leaves will wilt once the hot rasam is added to the bowl. Immediately, close the bowl with a tight lid and allow the flavours to develop. Do not open for the next 15 minutes.

After 15 minutes, strain the rasam. Press the strained mixture with a back of a ladle to extract most of the flavours.

Serve hot as a broth or mix it with rice and serve as rasam sadam.

For Tamarind Pulp

• half a lime size tamarind
• 1.5 cups water

For Cooking Toor Dal

• 1/4 cup toor dal
• 1 cup water

Other Ingredients

• 1 teaspoon ghee
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/2 teaspoon turmeric powder
• 3/4 teaspoon rasam powder
• 1/2 teaspoon cracked pepper
• 1/2 teaspoon salt
• 3 sprigs mint leaves
• 2 sprigs coriander leaves

1. Soak the tamarind in water for 20 minutes until it’s very soft and pliable. Gently squeeze the soaked tamarind to extract all the juices. Discard any seeds or fiber after squeezing. Set aside.
2. Heat ghee in a pan and add in the curry leaves and cumin seeds. Saute on a low flame for 30 seconds.
3. Add in the turmeric powder and rasam powder. Saute for 10 seconds on a low flame.
4. Cook toor dal with water for 10 minutes in a pressure cooker. Add in the cooked toor dal.
5. Add in fresh cracked pepper and the tamarind pulp.
6. Bring to a simmer. The broth wiill foam up and start to bubble on the sides. When it starts boiling, switch off the flame. Do not allow the rasam to boil for a long time.
7. Take a bowl and add in the salt, coriander leaves and mint leaves. Add in the hot rasam immediately to the bowl.
8. Close the bowl with a tight lid and allow the flavours to develop for 15 minutes.
9. Strain the rasam and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Soup
• Cuisine: Tamilnadu

For Tamarind Pulp

• half a lime size tamarind
• 1.5 cups water

For Cooking Toor Dal

• 1/4 cup toor dal
• 1 cup water

Other Ingredients

• 1 teaspoon ghee
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/2 teaspoon turmeric powder
• 3/4 teaspoon rasam powder
• 1/2 teaspoon cracked pepper
• 1/2 teaspoon salt
• 3 sprigs mint leaves
• 2 sprigs coriander leaves

1. Soak the tamarind in water for 20 minutes until it’s very soft and pliable. Gently squeeze the soaked tamarind to extract all the juices. Discard any seeds or fiber after squeezing. Set aside.
2. Heat ghee in a pan and add in the curry leaves and cumin seeds. Saute on a low flame for 30 seconds.
3. Add in the turmeric powder and rasam powder. Saute for 10 seconds on a low flame.
4. Cook toor dal with water for 10 minutes in a pressure cooker. Add in the cooked toor dal.
5. Add in fresh cracked pepper and the tamarind pulp.
6. Bring to a simmer. The broth wiill foam up and start to bubble on the sides. When it starts boiling, switch off the flame. Do not allow the rasam to boil for a long time.
7. Take a bowl and add in the salt, coriander leaves and mint leaves. Add in the hot rasam immediately to the bowl.
8. Close the bowl with a tight lid and allow the flavours to develop for 15 minutes.
9. Strain the rasam and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Soup
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/pudina-rasam-mint-rasam/

Cheppankizhangu Cutlet, Arbi Cutlet Recipe. Cutlet using Cheppankizhangu – Cheppankizhangu is also called as Taro root or Colocassia. This is a fantastic snack perfect for evening with tea. I even serve it as a first course for dinner. Here is how to do Cheppankizhangu Cutlet.

Note : If this vegetable is not fully cooked, it can cause intense discomfort in the throat. So that’s the word of caution.

Soak the Cheppankizhangu / Arbi in water for 10 minutes and wash them thoroughly to get rid of sand. Cook the Cheppankizhangu / Arbi in lots of water (4-5 cups) in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Drain the water. Peel the skin of Cheppankizhangu / Arbi. The skin should peel off easily. It might be slightly slimy. Note that the veggie is now fully cooked and soft.

Mash the Arbi with hand. The veggie will be slimy. Add in the rest of the ingredients and mix well. Its a very sticky mixture. The besan (chickpea flour) will help in binding the mixture. Arbi is a very bland veggie. Add a good amount of green chillies to up the flavor. The onions and the greens gives a nice bite to the cutlet.

Wash your hands thoroughly and using wet hands, portion the arbi dough into small balls. Press the balls into patties. Note: Make sure that your hands are wet. Wet hands make the dough easy to handle. Wash your hands in-between if necessary.

Roll the patties in bread crumbs. Set aside. Note: For homemade bread crumbs, run 4 slices of old sandwich bread in a mixie to a fine powder.

Heat oil until hot. Gently place the patties in hot oil and fry the patties till golden. It will take about 2-3 minutes. Drain the cutlets on paper towels.

Serve Arbi Cutlets – Taro root cutlets hot with ketchup.

• 250 grams arbi
• 1 onion, finely chopped
• 1 teaspoon finely minced ginger
• 6 green chillies, finely chopped
• 7 - 8 sprigs coriander leaves, chopped
• 2 stalks mint leaves, chopped
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 cup besan (chickpea flour)

For Deep Frying

• 500 ml sunflower / canola oil

1. Pressure cook Arbi until soft. Peel and mash.
2. Add in the rest of the ingredients and mix well.
3. Using wet hands, portion the arbi dough into small balls. Press the balls into patties.
4. Roll the patties in bread crumbs. Set aside.
5. Heat oil until hot. Gently place the patties in hot oil and fry the patties till golden. It will take about 2-3 minutes. Drain the cutlets on paper towels.
6. Serve Arbi Cutlets – Taro root cutlets hot with ketchup.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Tamilnadu

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