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Mint rasam without tempering simmering in a clay pot, made with tomato, mint, pepper, and cumin.

Mint Rasam Without Tempering – Simple Home-Style Recipe

This simple mint rasam is made without tempering, using fresh mint, pepper, cumin, garlic, and tomato. It is light, comforting, and suitable for everyday meals, especially when you want a rasam without extra oil or ghee.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Course: dinner, lunch
Cuisine: Indian, southindian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 no Ripe tomato medium
  • 1 handful Mint leaves
  • 1/2 tbsp Pepper
  • 1/2 tbsp Cumin seeds
  • 5 nos Garlic with skin
  • 1 nos Green chilli
  • Coriander stems as required
  • Tamarind – small lemon-sized extracted in water
  • 1/4 tbsp Turmeric powder
  • Hing asafoetida – a pinch
  • Curry leaves – few
  • Coriander leaves – for garnish
  • Salt – to taste
  • Water – as needed

Equipment

  • 1 clay pot

Method
 

  1. Boil the tomato in water until it becomes soft. Switch off the flame and allow it to cool.
  2. Meanwhile, grind pepper, cumin seeds, garlic, mint leaves, green chilli, and coriander stems coarsely without adding much water.
  3. Once cooled, crush the boiled tomato directly in the same water.
  4. Add the coarsely ground mixture to the crushed tomato water.
  5. Add turmeric powder, curry leaves, hing, salt, and coriander leaves.
  6. Place the rasam on the stove and allow it to heat and gently boil.
  7. When it reaches a boiling stage, add the tamarind extract and mix well.
  8. Do not boil for long after adding tamarind. Switch off the flame once the rasam is heated through.
  9. Serve hot.

Notes

  • This mint rasam is prepared without tempering, keeping it light and suitable for days when you prefer minimal oil.
  • Add tamarind only towards the end and avoid prolonged boiling to prevent raw or sharp sourness.
  • Adjust pepper and green chilli according to your spice tolerance.
  • This rasam works well even in winter due to the warmth from pepper, cumin, and garlic.