Pudina Rasam | Easy Pudina Rasam Recipe | Mint Rasam

Weather is getting colder these days and last week I was not feeling well, caught with cold and sore throat and wanted to have something warm and spicy. I craved for some hot soup but I don't have vegetable stock/broth and also not well to cook something elaborate. Then our south Indian clear soup aka Rasam came to my mind and also rasam doesn't need much preparation or time, you can make it in a jiffy. Instead of plain Rasam I made this Pudina Rasam/Rasam With Fresh Mint Leaves and it was so soothing and perfect for my sore throat, sipping hot piping rasam with some extra crushed black pepper instantly relieved my congestion and sore throat. I actually, felt better after drinking a cup of Pudina Rasam. Even my kids like to drink rasam more than having it with rice. So next time, when you make rasam do try this Pudina Rasam, it is so flavorful and healthy. Now off to the recipe..

Homemade Rasam Powder Recipe | How To Make South Indian Rasam | Rasam Recipe using Rasam Powder

Homemade Rasam Powder Recipe | How To Make South Indian Rasam Recipe with step by step pictures. I started posting on Saturdays mainly to share some Kitchen Basics/Homemade/How to's recipes.  And For this week, I am sharing a simple and one of the must Ingredient in a South Indian Kitchen Pantry, Rasam Powder Recipe. I have shared almost 14 varieties of Rasam Recipes but haven't shared Rasam Powder Recipe.  I have been using Shakthi Masala Brand and was comfortable with it. But now-a-days I am not getting it here, tried few other brands and not satisfied with the taste and flavor. So decided to make it at home and also some of my readers requested for rasam powder and other Homemade spice powder recipes.
I got this recipe from my sister and tried it and was fully satisfied with the taste and flavor. Also the recipe doesn't involve ingredients in gram measurement just 1:1 tuvar dal:jeera-pepper ratio is enough. You can use any cup, tumbler or any desired size and make this flavorful Rasam Powder at home. Homemade spice powders are always special, fresh, very aromatic and free from artificial flavors and preservatives. Along with the Rasam Powder I am sharing the South Indian Rasam, simple and easy to make rasam using Rasam Powder.

Milagu Rasam / Pepper Rasam

After all rich and delicious Diwali Sweets & Savories here comes the simple, healthy and soothing recipe, Milagu Rasam / Pepper Rasam that is perfect for the Chill Weather now. I make Rasam weekly twice or thrice, since my lil' one prefer rasam and rice for lunch.
Every family has their method of making Rasam / Rasam Powder and this is our version. This Rasam does not require Rasam Powder just a coarsely ground cumin, pepper and garlic is enough. The recipe as follows..

Broccoli Rasam / Broccoli Paruppu Rasam / Broccoli Lentils Soup

South Indian Meals does not complete without a Rasam. Rasam is nothing but a light, tangy & flavorful soup made using tomato, lentils, crushed whole pepper, jeera/Cumin seeds & Garlic. it can be had as such to treat sore throat, cold & cough and generally its taken along with plain rice. But some people love Rasam with Idli, Dosa, Upma, Vadai.

As i have already mentioned in my Broccoli Spinach Kootu that i love cooking Broccoli Indian Way. After trying broccoli in sambar, Kootu i wanted to try a Rasam with it, so recently tried Broccoli Rasam n to my surprise the taste & Flavor turned out so good. I was so excited n happy with my creation, one more addition to my Broccoli Recipes.

Kothamalli Rasam / Cilantro Rasam / Cilantro Soup With Garlic

Rasam is one of the comfort, easy and simple recipe with lots of health benefits. And also its one of the main dish in South Indian Lunch Thali. I usually make Rasam twice in a week, My lil' one love rasam n rice more than other dishes i make. So i make it often for him. And also health wise its more good, the addition of cumin seeds/jeera, pepper & Garlic makes it good for digestion, soothes throat problems also. Now for this weather i really wanted to sip hot piping rasam. I had already posted few 11 rasam varieties and today's rasam is one the most flavorful and yummy Rasam, Kothamalli Rasam. The freshly crunshed cilantro along with garlic,jeera n pepper gives a nice aroma, that too while sauteing in oil it smells so refreshing n lovely. Very easy to make with all simple ingredients and the recipe as follows...

Bitter gourd Tamarind Rasam / Pavakkai Puli Rasam

 
        Day 7, final day of Blogging Marathon under the theme "Rasam" . I really had fun doing this BM with all my fellow bloggers and i would like to thank Valli for organizing such a group everymonth with different n interesting themes. I got to know more new friends through this BM and really this group was too friendly and helping. I enjoyed this rasam theme a lot n happy that i got so good comments for my recipes too. In the line, today's rasam is really a healthy and tangy Rasam with Bittergourd. We usually make puli rasam with only Tamarind and add more cumin-pepper-garlic. And i came to remember about my mom's Bittergourd/Pavakkai rasam. Being diabetic daily she use to have bittergourd in her diet. And sometimes she makes this bittergourd rasam by steaming the bittergourd pieces in idly plates and add it to the rasam. But i tweaked her recipe and made a very very good rasam less in bitterness n more tasty than her version :) Yes, this wan't much bitter i enjoyed sipping the hot rasam and had a filling lunch with Ridgegourd curry,Vazhakkai fry n this bittergourd rasam.

Onion Rasam / Vengaya Rasam

        Day 6 of Blogging Marathon under the theme"Rasam" and today's rasam is another simple yet tasty rasam with pearl onions/sambar onions or in tamil - Chinna Vengaya Rasam. I already posted Bottlegourd Onion Rasam and this onion rasam is little different from that. For this rasam i used both cumin-pepper and also rasam powder. To make it bit healthy i also added little Tuvar dal. Overall this is a very filling and delicious rasam. Adjust pepper to your taste. I made this rasam little thinner in consistency, adjust to your taste n desired consistency. Thinner or thicker both way this rasam tastes awesome. The recipe as follows...

Lemon Rasam

Day 5 of the Blogging Marathon under the theme "Rasam"n today's rasam is simple and interesting Lemon Rasam. I learnt this rasam from my neighbor Maami, i really love her lemon rasam with her Iyengar style rasam powder loaded with lots of flavor n spices. That too she use crushed green chilli for this lemon rasam which really enhances the flavor n taste. I follow her recipe as such except i use store bought shakthi masala Rasam powder. If u haven't tasted lemon rasam so far plz give this a try...sure u will love it.  Now to the recipe...

Mysore Rasam

          Day 4 of Blogging Marathon under the theme, Rasam...Today's rasam - Mysore Rasam. I tried this rasam only 2 or 3 times but liked this rasam a lot. This is different from my usual cumin-pepper rasam, with freshly ground masala / rasam powder. I like to add some shredded coconut and jaggery to this rasam. Its completely optional you can add it or skip, but i say that coocnut n jaggery give some fine taste to the rasam. The recipe as follows,

Garlic Rasam / Poondu Rasam

         Day 3 of Blogging Marathon Under the theme "Rasam" and today's special rasam , Garlic /Poondu Rasam. This super tasty n flavor rich rasam is especially for all garlic lovers. This is also one of my fav rasam, i just love its flavor n taste of garlic which dominates more in the rasam. After a long time i made this rasam and the rasam came out perfectly. Like Kollu Rasam i use crushed cumin n pepper and do not add rasam powder. For garlic rasam, "Naatu Poondu" will be the best one for real flavor n taste. But here we don't find that garlic variety so use any garlic available but i recommend to use garlic with its skin do not peel n chop....just crush n use. The recipe as follows...

Kollu Rasam / Horsegram Rasam

      Day 2 of BM under the theme Rasam, today I am going to share "Kollu Rasam" . This Rasam is perfect for the winter season, great homemade remedy for cold n cough. I like to drink this rasam piping hot . It really cures sore throat and related problems. For this rasam, kollu/horsegram need to to be soaked overnight you can use as u need, just roat and pressure cook with more water...that's enough. I normally do not add rasam powder to kollu/milagu/garlic rasam(coming next) just crushed pepper n jeera/cumin is enough. Try this Kollu Rasam to treat your cold n cough and let me know h it turned out to u.The recipe as follows...

Vendhaya Rasam

        From Today we are starting the second week of Blogging Marathon Edition#13 and for this week my selected theme was "Seven Days of Rasam" . After a week of successful BM under Rice theme I am not yet tired and begin the fun with seven types of Rasam. Rasam, one of the staple menu of  a complete South Indian Meal n its very common and favorite at my home too. My fav rasam was Tomato Rasam, and i have already share some four rasam types but still find easy to make 7 rasam variety. For the Day 1, Vendhaya Rasam...I remember my neighbor maami makes different kinds of rasam daily and also she share a small cup of rasam daily to us but i never bothered about the recipe. Recently i saw this rasam recipe in Tomato Blues immediately i bookmarked and tried it . The next week i saw Valli's BM schedule with Rasam as one of the theme. So again i made this recipe and took pictures to share it on my blog. Very flavorful and tasty rasam i liked its unique taste, it wan't bitter so good n appetizing. Now to the recipe...

Bottle Gourd Onion Rasam

           Rasam, one of the most comforting food and its most common in all South Indian Homes. I could say that my mom's Rasam is the best and very flavorful Rasam. When i was studying higher secondary i prepared my first Paruppu Rasam and it was liked by all my family members and my Dad really appreciated me :)  I love paruppu rasam a lot and mostly i make paruppu rasam only. Later learned to make Tomato Rasam, Thattai Payir Rasam, Lemon Rasam  and this Onion Rasam. For a change i made this onion rasam with some bottle gourd chunks and to my surprise that was so good and we loved to eat Bottle gourd in this way. I made Tapioca vada and this rasam for lunch. Very yummy combo and it was a tasty and very filling meal. I was in a hurry to serve lunch for my H, so couldn't concentrate on pictures and presentation. Somehow presented and also i am bit scared to click picture of a piping hot rasam, as the hot fumes from the rasam might spoil the camera lens  n its life. Ok Now to the recipe.....

Thattai Payir Rasam/Spicy Legume Soup

         My Mom use to make rasam with this legume,Thattai Payir/Red chori bean/Karamani Payir.I like this rasam very much compared to Parauppu rasam n Tomato rasam.Rasam always a comforting south Indian recipe..no feast can be fullfilled without this simple rasam.For some days rasam alone makes my lunch a fulfilled one by the addition of legume like horsegram n Red chori beans.This is same like our regular rasam with the addition of thattai payir .Very healthy n tasty rasam...even kids will also like this rasam to have with rice or as such like a soup.Try this !!!

Ingredients

1. Thattai payir/Karamani    1/2 cup (soaked overnight or at least 5-6 hrs)
2. Tomato   1 no.
3. Tamarind    1" piece (soaked in warm water)
4. Red chillies     3-4 no.s(broken0
5. Curry leaves    2 sprigs
6. Pepper corns   1/2 tbsp
7. Cumin seeds    1/2 tbsp
8. Garlic    3 -4 no.(crushed)
9. Rasam Powder   2 tbsp
10. Turmeric Powder   a pinch
11. Shredded Coconut   1 tsp(optional)
12. Hing    1/4 tsp
13. Mustard seeds   1/2 tsp
14. Coriander leaves    5-6 sprigs
15. Salt   as needed
16. Oil      1 tsp

Method

• Pressure cook the soaked thattai payir/karamani with 3-4 cups of water to 2 whistles and drain the cooked water and gently mash the payir and keep aside.
• Crush pepper corns,jeera n garlic using Maththu or in pestle n mortar and keep aside.

• Heat oil in a wok,when it gets hot add mustard seeds and allow to pop ,then add crushed pepper,jeera n garlic,curry leaves,hing powder and whole red chillies and fry them light (do not burn them) 

 

• Then add the mashed tomato and mashed payir saute and add the tamarind juice ,drained payir water.
• Mix everything well and add rasam powder,enough salt and stir eveything well.
• And add turmeric powder,shredded coconut and half of the chopped coriander leaves.

• Close it with a lid n cook in medium heat..when rasam starts boiling at the centre add remaining coriander leaves and boil for 1 minute and turn off the stove.
• Leave the rasam for few minutes and serve hot with white rice along with appalam or any fry/poriyal.\

Note: Adding shredded coconut is optional but gives nice flavor n taste to the rasam.You can reduce the amount of legume to 1/4  cup and if u don't like adding the whole payir simply try the rasam with drained payir cooked water alone.Use your hands to mash tomato n prick the coriander leaves n cook rasam with full interest n involvement...tats the secret of a tasty n flavorful rasam...Right??

Paruppu Rasam / Lentil soup

South Indian Meals does not complete without a Rasam. Rasam is nothing but a light, tangy & flavorful soup made using tomato, lentils, crushed whole pepper, jeera/Cumin seeds & Garlic. it can be had as such to treat sore throat, cold & cough and generally its taken along with plain rice. I even love Rasam with Idli, Dosa, Upma, Vadai. This Paruppu Rasam is my favorite rasam, so flavorful and filling rasam. 

Tomato Rasam/தக்காளி ரசம்

Ingredients

1. Tomato     3no.s(medium size)
2. Jeera/Cumin seeds     1 tbsp
3. Pepper corns     1/2 tbsp
4. Garlic Cloves    4no.s(small flakes)
5. Curry leaves        few
6. Coriander leaves    4-5 strings
7. Turmeric powder    pinch
8. Mustard seeds    1/2 tsp
9. Hing powder    1/4 tsp
10. Dry red chillies    3-4 no.s
11. Salt      as needed
12. Oil   1tsp                                                                           

Method

• Boil about 1 cup of water,then put the washed tomatoes in the boiling water.
• Let them boil for some 2-3 minutes,then remove from the boiling water and wash in cold water.
• This helps to peel the skin from the tomatoes
• crush the tomatoes nicely with hands 
• Put the jeera,pepper corns and garlic flakes in a blender and grind coarsely.
• Heat oil in an available vessel, add mustard seeds when it splutter add dry red chillies,curry leaves,hing and jeera-pepper powder,fry them well.
• Pour the crushed tomatoes add 1 cup of water,stir well
• Add enough salt and mix well once again.
• Add a pinch of turmeric powder and chopped coriander leaves with the stems.
• Close it with a lid and cook in medium heat .
• When it starts boiling from the edges add some more coriander leaves and allow to boil for some 2minutes.
• 
• and  switch of the stove.
• Should not boil completely,just half boiling is enough(see picture) then close it with the lid,let it stand for sometime.
• Then the rasam is ready to serve for plain rice.