Vethalai Rasam


 Betel leaf is generally used after a sumptuous meal. They say it helps in digestion. There are other ways of using it in this rasam.I have been trying to grow some plants in my balcony these days and betel leaf seems to be growing well. So this rasam is prepared with home grown betel leaf.


INGREDIENTS
Tamarind
Gooseberry size
Warm water
1 cup
Tuvar dal
2tsp
Red chiilies
2
Pepper
1 tsp
Cumin seeds
1/2 tsp
Garlic
1 clove
Oil
1tsp
Betel leaves
2
Salt
To taste

FOR SEASONING
Oil
1tsp
Mustard seeds
1 tsp
Cumin seeds
1/2 tsp
Coriander
few

PREPARATION
Soak the tamarind in warm water for 30 minutes. Squeeze out and strain the extract. Now add 1 more cup of warm water and keep it aside
Heat 1 tsp of oil in a pan. Add tuvar dal, red chillies, pepper , cumin and garlic and fry till the dal turns brown. Let it cool completely. Now grind it to a coarse powder in a mixer.
Grind the betel leaf separately into smooth water with just enough water. Keep aside
Cut the tomatoes finely. Add this to the tamarind extract and let it boil in low flame for few minutes
Now add the ground spice powder and salt and continue to cook for few minutes, till it again begins to boil
Now add the betel leaf paste, mix well, and cook for 2 minutes. Do not let it boil now. Switch off the fire

Heat oil in a pan, add mustard seeds. Once it splutters add cumin seeds and pour this on the prepared rasam. Garnish with fresh coriander. 



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