MINT RASAM l PUDINA RASAM

Mint / Pudina leaves can help in digestion, treats asthma, common cold, aids weight loss and so on.  The Chutney made out of this is awesome.  This can be used in Biriyani, Butter milk,  Raita, Juice etc.  A dash of mint really changes the flavour of the dish you are making. 

Since it has the cooling effect to the body, during summer, do not hesitate to use this wonderful herb. Menthol, which is the active oil in the mint, has antiseptic and antibacterial properties that help relieve indigestion and also soothe an upset stomach.   Mint can work wonders for almost all your digestive issues. It is a good relaxant and relieves congestion. However, make sure you don't overdo your mint dosage, else it may irritate your air passages. Mint is known to clear congestion of the nose, throat, bronchi, and lungs. In addition to the respiratory channels, mint's anti-inflammatory properties also relieve the irritation caused by chronic coughing. 

Today, I made the Mint Rasam with Ginger and Garlic as I had a digestive issue.  The Rasam was superb and I had only the Rasam and nothing else and was relieved of my issues after having it.

                                            MINT RASAM l PUDINA RASAM




Let us look at the recipe:


Time taken: 30 minutes
Serves: 2

Ingredients:

Mint leaves - 10-12
Garlic cloves - 3
Ginger -    1/2 " piece
Chopped coriander leaves - 1 tbsp
Curry leaves - 1 sprig
Tamarind Pulp - 1 Tbsp
Tomato -1 
 
Masala

Rasam powder -1 tbsp
Red Chilli Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp 

Tempering:

Ghee or Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin Seeds -  1/2 tsp
Asafoetida - 1/4 tsp
Curry leaves - few
Red chilli - 1














Garnishing:

Coriander leaves and Mint leaves

Method:

Step 1

Grind the Ginger, Garlic, Pudina leaves, Coriander  leaves, Curry leaves, half tomato to a smooth paste with little water or the tamarind pulp.

Step 2

Heat oil in kadai.  Put the mustard seeds.  When it splutters, add the cumin seeds, curry leaves, Asafoetida, Red chilli.

Step 3

Add the ground paste in it and cook for 5 minutes or till the raw taste of it goes away.  Now add the turmeric powder, salt, rasam powder,black pepper powder,  half chopped tomatoes and bring to boil.  Add one to one and half cup water.  Check for the salt.  Simmer till froth forms on top of the rasam.

Garnish with coriander leaves and mint leaves. 

How to serve:

Serve hot with plain rice or you can serve as an appetizer or drink like soup. 

THANKS FOR VISITING THE BLOG.  FOLLOW BY E MAIL.  EAT HEALTHY, STAY HEALTHY
VISIT YOUTUBE: RASAVINSUVAI. SUBSCRIBE, LIKE, SHARE AND COMMENT.