Mint Ginger Rasam | Pudina Inji Rasam | Rasam Recipes by Masterchefmom

 

Hi Supermoms,

Rainy season is here. It is not only the season to enjoy hot vadas and pakoras but also to protect yourself and your family from seasonal allergies and viral infections. The best preventive medicine is of course, eating right. The adage 'Food is Medicine' is indeed true, especially consuming food that has healing and soothing properties. 

We all know the medicinal properties of ginger, black pepper, cumin seeds and mint leaves. I am going to share a rasam recipe that is truly soothing for your throat, refreshing and immunity building. 

You can enjoy this rasam along with hot rice or can just drink it as a soup. 

Mint Ginger Rasam Recipe By Masterchefmom

Preparation time: 5 minutes

Cooking time: 20-25 minutes

1 cup = 200 ml cup

Serves: 4

Ingredients:

To grind:

Mint leaves( handful)

Fresh Ginger( 1/2”) 

2 tomatoes

1/4 tsp black peppercorn

1/2 tsp cumin seeds/ jeera

3-4 curry leaves

Other Ingredients:

1/4 cup moong dal (boiled and mashed)

1/8 tsp turmeric powder

2-3 green chillies

Salt to taste

To Temper:

1-2 tsp Ghee

1/2 tsp mustard seeds

Pinch of asafoetida

To garnish:

juice of 1 lemon

Method:

1. To the jar of a mixer, add ingredients given under ' to grind' and grind it to a paste.

2. Transfer it to a heavy bottom vessel, add 2 cups of water.

3. Place the vessel over low flame, add turmeric powder, salt, green chillies and allow the rasam to simmer for 10 minutes.

4. Dilute the mashed dal with 1.5 cups of water and add it to the rasam. 

Note: You can add more water if you like the rasam more diluted.

5. Let the rasam simmer till it starts to froth. This will take approximated 6-7 minutes.

6. Switch off. 

7. Heat a ladle with ghee and temper with ingredients given under 'To Temper'.

8. Once the mustard seeds splutter, add pinch of asafoetida, switch off and pour the tempering into the rasam and cover the vessel immediately. 

9. After 5 minutes, open the lid, squeeze lemon juice and mix the rasam.

Your tasty and healthy Mint- Ginger Rasam is now ready to be served!

Chef tips:

 1.You can also add 1-2 omam leaves/ ajwain leaves while grinding. 

 2. I have used moong dal, but you can also use toor dal

 3. 1glass ( in the mint ginger rasam video) = 200 ml glass

4. You can also add or reduce spice as per taste.

5. Add lemon juice as per the tartness you like. I added juice of 1 medium size lemon. 

Do try this healing recipe and share your feedback with me 💕.

Happy Cooking! 

With love, 

Masterchefmom