pudina rasam


Ghee – 1 spoon

Onion(chopped) – 1 cup

Pudina leaves – 1 cup

Tomato – 2

Tamarind – ½ lime size

Toor dal – ¼ cup

Jaggery – little

Salt – as required

Pepper powder –  ½ spoon

Jeera powder – ½ spoon

Hing –  pinch

For tempering:

Ghee – 1 spoon

Mustard – ¼ spoon

Jeera – ¼ spoon


  • Soak tamarind and extract juice.
  • Cook toor dal till soft and mash it.
  • Heat ghee, add onions and sauté till golden.
  • Add pudina leaves and cut tomatoes.
  • Sauté for 2 minutes.
  • Pour tamarind water+water (4 cups together).
  • Add salt, jaggery,  pepper powder, hing and jeera powder.
  • Add mashed dal.
  • Mix well, keep burner in low flame and allow to bubble.
  • Switch off once done, temper with items mentioned under “for tempering”.





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