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

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.