Betel Leaf Rasam (Vetallai Rasam)
- 5 4 to 5 betel leaves
- 3/4 3/4 tsp black pepper
- 1 1 tsp cumin seeds
- 2 2 dried red chillies
- 2 2 to 3 garlic cloves 2 or 3
- 2 2 small tomatoes, pureed
- 1 Pinch turmeric powder
- 1 Hing dissolved in water
- 1 Salt to taste
- 1 1 tbsp ghee
- 5 4 to 5 curry leaves, slivered or whole
- 1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
- 2. In another pan, heat oil and fry hing.
- 3. Add dals. Roast on a medium flame till the dals change colour.
- 4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.
- 5. Grind along with coconut and salt to a semi coarse powder.
- 6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)
betel leaves, black pepper, cumin seeds, red chillies, garlic, tomatoes, turmeric powder, water, salt, ghee, curry
Taken from www.epicurious.com/recipes/member/views/betel-leaf-rasam-vetallai-rasam-5ab0f0d1218b9d588303ccb8 (may not work)