I am posting two vegetarian recipes with mint leaf today.
Mint leaf Rasam / Pudina Rasam:
Ingredients:
Cooked Toor dal (Red gram) - 1/2 cup
Tomato - 100 gm
garlic - 3 pearls
Tamarind - a gooseberry size
Black pepper - 1/2 tbsp
coriander seed - 2 tsp
Dry red chilly - 3
cumin seed - 1/2 tsp
garlic - 3 pearls.
Mint leaf - a small bunch (1 1/2 cup chopped leaves)
oil - 1 tbsp
mustard - 1/2 tsp
Asafoetida - a pinch
salt - to taste
Method:
Cook the Toor dhal and mash it .
(I take out the necessary dhal after pressure cooking for sambar).
Extract juice from tamarind.
Dry roast pepper, coriander, cumin, red chili and powder them together with fresh garlic.
Wash and clean the mint leaves. Chop the mint leaves finely.
Heat oil in a wok. Add mustard, cumin , asafoetida. After the mustard crackles , add the chopped tomato and fry till oil oozes out.
Pour the mashed dal, powdered masala, tamarind extract, chopped mint leaf and let it come to a boil.
As soon as the rasam starts to boil, immediately switch off and add salt.
Mint leaf rasam is ready!
Serving suggestions:
Serve over hot plain rice.
Goes well with a simple thovaiyal (thick chutney) and appalam.
Events:
Mint leaf rasam goes to JFI : Mint event hosted by Ashwini of Spicy cuisine. originally created by Indira of Mahanadi.
Also sending this mint leaf Rasam to the SWC - cooking with greens event hosted by Sowmya of creative saga.
Award:
I am very much excited when two of my friends Ann of Happy and healthy cooking and Ammu of Nature kitchen passed me this beautiful award.
Thank you friends. I feel honored.
I think it is appropriate to pass on this award to all who visit me. Feel free to pick it up buddies.
Enjoy!
