Mint Rasam

 

Ingredients

Tamarind – medium lemon sized

Salt and jaggery – as required

Asafoetida – 2 pinches

For seasoning:

Oil – 1 tsp

Mustard seeds – ¼ tsp

Pound Coarsely:

Fresh mint leaves – 7

Garlic- 2 flakes

Jeera – 1 tsp

Pepper – ¼ tsp

Red chilies – 1 or 2

For Garnishing:

Few chopped mint leaves

Method:

1. Soak tamarind in a cup of water for ½ an hour. Squeeze and then strain the extract. Dilute the extract with three cups of water.
2. Add salt, jaggery and asafoetida and bring the rasam to boil.
3. Add pound spices and allow it to boil once.
4. Remove from fire, add seasonings and garnish with freshly chopped mint.