Meena's Taste Mantra

Pudina Rasam - Mint flavoured Indian Soup!

Mumbai's monsoon appears to have been impacted by Global warming! Since past few days, in the first week of august, we have been receiving intermittent showers. I recall very vividly that during my school days, June, like clock work precision, we used to have robust rainfall, that used to gradually weaken as we approach end of August. Atleast 2 days used to be declared holiday on account of incessant downpour and that used to be a delight for all the brats in our building!

Rain, as long as it rains, that too at the catchment area, is always welcome! The climate is really pleasant. Humidity has reduced and the gentle cool breeze with spaced spells of rain is conducive for a hot cuppa of our favourite elixir - RASAM!

We tend to cut down on Bread consumption during monsoons and so Amma did not want to make Mint Chutney of a small bunch of Mint that was remaining after we had made Sindhi Koki. The climate bekoning, Amma made this slurpicious Pudina Rasam which I am sipping while sharing this with all of you!

INGREDIENTS

A handful Pudina | Mint Leaves, finely chopped

2 tblsp Toor Dal

1 Tomato

1 small lemon size Imli | Tamarind
1 tsp Homemade Rasam Powder

1/2 tsp Haldi | Turmeric Powder
A pea size Compounded Hing | Asafoetida
3/4 tsp Kali Miri | Black Pepper Powder
3/4 tsp Jeera | Cumin Powder
To taste Salt
750 ml Water

For Tempering

1 tsp Homemade Ghee | Clarified Butter

1/2 tsp Rai | Mustard Seeds

2 Sukhi Lal Mirch | Dried Red Chilli
6 - 8 Pudina | Mint Leaves, finely chopped

METHOD

Pressure cook Toor Dal for 4 whistles.
Take the Imli and extract its pulp. Mix it well with 250 ml water.
Mash Tomato and add it to the Imli water.
Mix haldi powder, rasam powder, black pepper powder, jeera powder and hing into this Imli water. Place Imli water vessel on gas.
When this comes to a boil, reduce the flame to medium. Let it boil for 5 to 7 minutes or till the tomatoes cook.
While the Imli water is boiling, smash gently the cooked toor dal with the back of a spoon and make a smooth paste of it. You may also grind the same in the mixie using water, as required, from the remaining water.
Combine this toor dal paste with the boiling imli water and add salt to taste.
Add the remaining water and handful of finely chopped Pudian leaves and let Pudina Rasam come to a boil. Switch off the flame.
In a small pan, heat ghee and add rai. As rai splutters, add dried red chilli and the remaining Pudina leaves. Once the tempering is done, pour this onto Pudina Rasam.
Serve hot as Welcome Drink, Soup as accompaniment with Rice and any Kootu | Sabzi.

We have used:

1. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.