### TranslatedIngredients: 20 grams Tamarind - gooseberry sized,Mint Leaves (Pudina) - handful,6 Pearl onions (Sambar Onions),1 Tomato - chopped,6 cloves Garlic,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns,1 teaspoon Mustard seeds,1 sprig Curry leaves,3 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),Asafoetida (hing) - a pinch,Salt - as required,2 teaspoon Sunflower Oil ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Pudina Rasam Recipe, soak tamarind in warm water for 15 minutes and extract the juice.Crush cumin seeds and pepper seeds in a mortar and pestle. Add this to the tamarind juice and keep aside.  To this tamarind mixture add the chopped tomato and mash it well into the water. In a mixer add onion, garlic and mint leaves to a coarse mixture and add this to the tamarind juice as well.  Mix the tamarind juice well so that all the ingredients added to it are homogeneously combined. In a heavy bottomed pan, heat some oil on medium flame, add mustard seeds and once they splutter, add curry leaves and red chillies. Saute for a minute on low flame. Now pour the tamarind mixture into pan along with required amount of salt, asafoetida and turmeric powder and give it a good stir.Cook on low flame until it turns frothy and starts boiling. Switch off the flame and garnish with some mint leaves and Coriander leaves.Serve Pudina Rasam with some Steamed Rice, Cabbage and Carrot Poriyal Recipe and Pappadam for a simple mid day meal. 
