Preparation Time : 10 mins | Cooking Time : 10 Mins |Serves: 3
Vethalai | Paan | Betel leaves 2
Garlic pods 3
Pepper corns 1 tsp
Cumin seeds| Jeera 1 tsp
Red chili 1
Ghee 1/2 tsp
Mustard seeds 1/4 tsp
Turmeric powder 1/4 tsp
Salt as needed
- Wash the betel leaves nicely. Always chose the young ones . Take out the top stem part and the tear the leaves. If the leaves are little over grown take out the middle stem part too.
- Grind the pepper, cumin and garlic pods into a coarse paste using a mortar and pestel. You can pulse this in a mixer too.
- Grind the vethalai | paan leaves | betel leaves into a fine paste by adding little water to it. Even if it slightly coarse no problem. You can add a sprig of coriander leaves along while grinding.
- Chop the tomatoes (you can grind also if you want). Add the tomatoes, pepper cumin, and garlic paste, ground betel leaves the water , turmeric powder and salt in a pan. Add 2 cups of water to this.
- Mix this nicely with your clean hands. this brings out the aroma of the spices.
- Keep this pan on the stove and cook it comes to a froth. Do not boil the rasam. Once it is frothy switch off the flame.
- Temper mustard and red chili in ghee and transfer it to the rasam.
- Hot vethalai rasam is ready. You can serve this with plain rice or have this as a soup too.
- You can grind the tomatoes and add it to the rasam.
- One green chili can also be added while tempering.
- You can add 1 tbsp of cooked toor dal into the water and add it to the rasam. (instead of adding 2 cups of plain water)
- This rasam aids in digestion.