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