Pudhina Rasam

Rasam is one of my favorite appetizer, which is traditional served in all south Indian meal as a second course, preceded and  followed by rice courses. This  really contains  full of health benefits with fresh homemade rasam podi. As we all know well that rasam is good for digestion and this is exactly true. I can't resist myself to have rasam immediately once prepared as a soup absolutely for its taste.
Pudhina rasam is totally different from regular parippu rasam. You need to grind fresh mint leaves with chilli, ginger, garlic to a fine paste. Adding this mint paste to boiling rasam gives out excellent aroma, that makes even your neighbor to come for your place. A very flavorful, tasty and easy to make rasam recipe.

Pudhina Rasam

Preparation & Cooking Time: 20 Minutes

YIELD : 3 Servings


Mint Leaves- 1 cup
Green Chilli-1
Ginger- 1 tbsp
Garlic- 4 pods
Rasam Powder-1 tbsp
Tamarind Paste-1 1/2 tbsp
Turmeric Powder- 1/2 tsp
Tomato-1 medium finely chopped
Curry Leaves-1 tbsp chopped
Coriander Leaves-1 tbsp chopped
Water- 350 - 400 ml
Jaggery - 1 tsp
Salt To Taste

For Seasoning:
Ghee-1 tsp
Hing- 1 tsp
Mustard seeds-1 tsp
Cumin Seeds-1 tsp
Broken Red Chilli- 4
Garlic Crush-2 tsp


  1. Heat a fry pan with little oil, put mint leaves, green chilli,ginger and 2 pods of garlic. Saute well for 2-3 minutes. Cool it to room temperature and grind it using mixer.
  2. Heat a pan add oil, place chopped tomato and saute till soft.
  3. Add turmeric powder, ground mint paste and saute well.
  4. Add tamarind paste, required amount of water for rasam( pour approx. 400ml) and bring it to boil.
  5. Let it cook on slow flame by adding rasam powder, jaggery, salt, curry leaves and coriander leaves. 
  6. Switch off the flame when it is about to start bubble up.
  7. Season the rasam and serve with hot steamed rice. 


Substitute tamarind with lemon juice if you prefer and include coriander leaves while grinding mint paste for added flavor.
For variation, if you don't get fresh mint leaves, substitute with dries mint leaves too.
    Pudhina Rasam

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