Betel Leaf Rasam (Vetallai Rasam)

Betel Leaves has lots of medicinal properties. With the betel leaves, we can make quick rasam which known as Vethalai Rasam. Vethalai rasam is simple and easy to make and it has the strong flavour of vethalai. Chef Preetha Srinivasan comes up with the Great idea and made Tangy Betel Leaves Rasam.

INGREDIENTS

4 to 5 betel leaves 
¾ tsp black pepper 
1 tsp cumin seeds 
2 dried red chillies 
2 to 3 garlic cloves 
2 small tomatoes, pureed 
Pinch turmeric powder 
Hing dissolved in water 
Salt to taste 
1 tbsp ghee 
4 to 5 curry leaves, slivered or whole

DIRECTIONS

Preetha is always experimenting with the ingredients she cooks with, today, she is using betel leaf to make a potent rasam that is delicious and heathy, specialy in the winter season!

Method:
1.  Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.

2.  In another pan, heat oil and fry hing.

3. Add dals. Roast on a medium flame till the dals change colour.

4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.

5. Grind along with coconut and salt to a semi coarse powder.

6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)