Food

Vetrilai Rasam

15/12/2018

The chill in the air lets you eat warm food more often. How about making your winters warmer by sipping on different soups ? Here is a recipe of traditional Rasam.

 

Rasam is a traditional South Indian soup prepared using tamarind, tomato, black pepper, cumin. Rasam is always had at the end of the meal for the digestion and also had before the meal to increase the appetite. Vetrilai Rasam – Betel leaves soup is purely a medicinal soup had at the time of sore throat. 

INGREDIENTS: Betel Leaves - 7 Nos, Tomato - 50gms, Turmeric - ½ tsp, Tamarind - ½ lemon size,  Jaggery -½ tsp,  Few Corriander Leaves

For Powder:                                         

Toor Dal - 2 tbsp, Coriander Seeds -1 tbsp Cumin Seeds - ½ tsp, Black Pepper - ½ tsp, Red Chilly - 5 nos,

For Tempering: Ghee - 1tbsp, Mustard Seeds -1tsp, Cumin Seeds - 1tsp, Asafoetida - 1 big pinch, Curry Leaves - 1 sprig

PRE PREPARATIONS:

Grind chopped betel leaves, cumin seeds, peppercorns, peeled garlic pods coarsely. Set aside.  Take 2 1/2 cups water in a vessel. Add mashed tomato, 1 teaspoon tamarind extract, turmeric powder, and asafoetida, curry leaves. Mix well and add salt. 

METHOD:

Cook this mixture on a medium flame for 5-7 minutes. Add the betel leaves mixture and mix well. Simmer till the rasam starts to froth. Once the rasam is frothy switch off the flame.  Heat 2 teaspoons ghee in a small pan and temper with mustard seeds, red chilli and curry leaves. Add this tempering along with ghee to the rasam. Mix well, add cilantro leaves and serve Vetrilai Rasam hot.

Recipe by Sheik Mohideen                

Corporate- Executive Sous Chef,

Savya Rasa, Koregaon Park.                                                                                         

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