Betel Leaf Rasam (Vetallai Rasam)

  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)

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