Bowl of Mint Rasam
(click to enlarge)

Mint Rasam


India, Tamil Nadu   -   Pudina Rasam
Makes:
Effort:
Sched:
DoAhead:  		 3 cups
***
2-1/4 hrs
Yes		 In India, Rasams are drizzled over rice, which is eaten with the fingers, but for us they are peppery soups, often tart and well spiced (see Serving).

1/4
1/2
3-1/2
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1/2
3/4
1/2
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1/2
1
3
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1/2
1/8
1
1
10
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2
1
1-1/2
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ar
c
t
c
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T
t
t
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c

T
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t
t
t


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t
t
T
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Toovar Dal (1)
Turmeric
Water
-- Paste A
Coriander Seed
Cumin Seed
Pepper black
-- Paste B
Mint,fresh
Chili green (2)
Water
-- Tempering
Mustard Seed (3)  
Asafoetida (4)
Cumin Seed
Chili, dried (5)
Curry Leaves (6)
----------------------
Ghee or Oil
Salt
Lime Juice
-- Garnish
Cilantro
PREP   -   (25 min)
  1. Place all Paste A items in a Mixie or Blender and run to powder.
  2. Remove MINT LEAVES from stems. Measure is firmly packed. Chop GREEN CHILI fine. Add both to the Mixie or Blender along with 3 T Water and run to a smooth paste.
  3. Break Red Chili in half and shake out as many seeds as will go. Mix together all Tempering items.
  4. Squeeze Lime Juice.
  5. Chop Cilantro small for Garnish.
RUN   -   (1-3/4 hrs)
  1. Wash Toovar Dal (reduces foaming). Place in a sauce pan with Turmeric and 3 cups Water. Bring to a boil uncovered, cover and simmer over low heat until almost all texture is lost. This will take a least 1-1/2 hours, and you may still want to hit it with an immersion blender (I do).
  2. Stir in Paste mix and Salt. Bring back to a simmer for another 5 minutes.
  3. In a very small pan, heat Ghee / Oil and stir in Tempering mix - careful, the Curry Leaves will snap and spit for a few seconds. When Mustard Seeds are popping well, stir into the Rasam.
  4. Bring Rasam back to a boil. Take off the heat and stir in Lime Juice.
  5. Serve hot, garnished with Cilantro and with steamed Jasmine rice (see Serving). Jasmine rice is much closer to that used in Southern India than Basmati is.
NOTES:

  1. Toovar Dal:

      [Toor Dal, Red Gram Dal, Arhar Dal]   This is split and peeled Pigeon Peas, available from markets serving an Indian community. Do not buy the oiled version. For details see our Pigeon Peas page.

  2. Green Chili:

      Hot green Indian chilis are imperfectly available even here in Los Angeles. Our standard substitute is the Serrano, which is larger, hotter, and has more flavor. If you need to reduce heat, remove the seed core and as much of the veins as you think necessary - use your own best judgement. For details see our Indian Chilis page.

  3. Mustard Seeds:

      this is the Indian temperature gage, Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  4. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into Tadka (Tempering) at the last moment. For details see our Asafoetida page.

  5. Red Chili, dried:

      There's not enough of this to make a big impact on the Rasam. A regular Japones chili will do fine. For details see our Indian Chilis.

  6. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  7. Serving

      In India, Rasam is served drizzled over rice, which is eaten with the fingers (tricky). Traditionally, they don't have spoons in India, but we have spoons. It's much more practical for us to serve the Rasam in soup bowls and place a bowl of steamed Jasmine rice on the table to be spooned in as desired. Other experienced cooks have also recommended this. This does mean a lot more Rasam will be taken and less rice. With a 6 oz serving, leaving plenty of room for rice, this recipe is 4 portions, or 3 at 8 ounces.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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