Recipe Name: Beetle leaf Rasam (Vethalapaku Rasam)
Recipe by: Malathi Santhosh
Ingredients:
1 cup = 250ml Betel leaves - 2 or 3 ( I used 3 small leaves) Ripe tomato - 1 Green chilli - 1 Pepper - 1/2 tsp Cumin seeds - 1 tsp Dhania / coriander seeds - 1 tsp Toor dal - 1 tsp To grind Garlic cloves - 5 Tamarind – Berry size Sugar - 1/4 tsp Turmeric powder – 1/4 tsp Salt & water - as needed Coriander leaves - to garnish To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing / asafetida - a pinch Red chilli - 1
Procedure:
Wash and remove the stalk of betel leaves. Tear the leaves and take in a mixie jar.
Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, toor dal, garlic cloves and grind to a smooth paste.
Take the paste in a kadai. Add salt, turmeric powder, sugar and 1 cup of water.
Boil for few minutes till frothy and nice smell arises.
Temper mustard seeds, cumin and red chilli. Add to rasam. Garnish with coriander leaves.
Serve hot with plain rice adding few drops of ghee.
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