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Pudina Rasam Recipe Guide

This document provides a recipe for pudina rasam, an Indian mint sauce. It lists ingredients like tamarind, mint leaves, onions, tomatoes, garlic, cumin seeds, pepper, mustard seeds, curry leaves and red chili. The instructions explain how to soak and extract tamarind juice, crush and grind the ingredients, heat oil and add spices to sauté, then pour in the tamarind mixture and cook until frothy. The finished pudina rasam is a tasty mint sauce served hot with rice.

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R D Civil Solutions
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9 views1 page

Pudina Rasam Recipe Guide

This document provides a recipe for pudina rasam, an Indian mint sauce. It lists ingredients like tamarind, mint leaves, onions, tomatoes, garlic, cumin seeds, pepper, mustard seeds, curry leaves and red chili. The instructions explain how to soak and extract tamarind juice, crush and grind the ingredients, heat oil and add spices to sauté, then pour in the tamarind mixture and cook until frothy. The finished pudina rasam is a tasty mint sauce served hot with rice.

Uploaded by

R D Civil Solutions
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

PUDINA RASAM RECIPE

Ingredients

 Tamarind - lemon size


 Mint leaves - handful
 Small onions - 6
 Tomato - 1
 Garlic - 6
 Cumin seeds - 1 tsp
 Pepper seeds - 1/2 tsp
 Mustard seeds - 1 tsp
 Curry leaves - 1 sprig
 Red chilli - 3
 Turmeric powder - 1/4 tsp
 Asafoetida - pinch
 Salt - as required
 Oil - 2 tsp

Instructions

1. Soak tamarind in enough water and extract the juice.


2. Now crush the ingredients one by one using mortar and pestle. You can also grind
everything together in mixer.
3. Crush onion, crush garlic, crush tomato or grind it in mixer, Coarsely grind Cumin
seeds and pepper seeds and crush mint leaves. Add all the crushed ingredients to the
tamarind juice and mix well.
4. Heat oil in a pan, add mustard seeds. Once it splutters, add curry leaves and red chilli.
Saute for a minute.
5. Now pour the tamarind mixture into pan along with required salt, asafoetida and
turmeric powder and stir.
6. Cook in low flame until it turns frothy and starts boiling. Switch off the flame and
garnish with some mint leaves and Coriander leaves.
7. The tasty pudina rasam is ready. Serve hot with rice and appalam.

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