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. 1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
2. 2. In another pan, heat oil and fry hing.
3. 3. Add dals. Roast on a medium flame till the dals change colour.
4. 4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.
5. 5. Grind along with coconut and salt to a semi coarse powder.
6. 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)