Mint rasam

Rasam with mint!!! I just tried this new rasam, courtesy my sister. I was pretty apprehensive while adding the final ground paste, and worried that the whole dish would have to be discarded. But somewhere I had faith in my sister, and if she says a dish is good, it has to be!!!

This is how I made it.

Ingredients
Tamarind extract - 1 cup
Tomato - 1 large
Sambar powder - 1/2 tsp
Rasam powder - 1/2 tsp
Dal water - 1 cup
Mint - 1/3 of a bunch.
Coriander leaves - a closed fistful.
Green chillies 2
Ginger 1/4 inch
Turmeric powder
Asafoetida - a pinch
Salt to taste.
Pepper - jeera roasted and crushed
Curry leaves
Mustard seeds
Ghee for tempering

Method

1. Boil the tamarind water, turmeric powder, asafoetida, chopped tomato, sambar and rasam powder with salt till cooked.
2. While it is boiling, grind the mint, coriander, green chillies and ginger to a fine paste.
3. Once the tamarind mix is cooked well, add the ground paste, dal water and simmer till the rasam froths. Adjust salt and water.
4. Heat ghee. Add mustard seeds, curry leaves, pepper-jeera powder. Temper onto the rasam.

Note: Since we add green chillies, add a little less of rasam powder and sambar powder than you usually would.