Pudina Rasam

• Soak the tamarind in warm water for 15 minutes.
• Extract the juice.
• Crush cumin and pepper seeds using a mortar and pestle.
  • Add to the tamarind juice and set aside.
  • Add the chopped tomato.
  • Mash well into the water.
• Combine the garlic, onion, and mint leaves in a mixer.
  • Blend into a coarse mixture.
  • Add to the tamarind juice.
• Mix the tamarind juice until all the ingredients are combined homogenously.
• Heat some oil in a heavy bottomed pan at a medium temperature.
  • Add mustard seeds and cook until they splutter.
  • Add curry leaves and red chillies.
• Sauté for a minute at a low temperature.
• Pour the tamarind mixture into pan with salt to taste, asafoetida, and turmeric powder.
  • Stir thoroughly.
  • Cook at a low temperature until the mixture turns frothy and begins boiling.
• Switch off the flame and garnish with some mint and coriander leaves.

Trivia

There are about 30 different types of mint. The most common mint you can see in a garden is spearmint.