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Vetrilai rasam

postpartum friednly betel leaf rasam
5 from 1 vote
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Ingredients

To soak

  • Tamarind small gooseberry size
  • 1 + 1/2 cup Water

To pulse :

  • 3 betel leaves | vethalai
  • 1/2 teaspoon pepper
  • 4 garlic
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon rasam powder
  • 1/4 turmeric powder

To prepare

  • 1 to mato
  • 1/2 cup water
  • Generous portion of Asafoetida
  • Required salt

To temper:

  • 1 + 1/2 teaspoon ghee
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • Few fenugreek seeds
  • 1 red chilli
  • Curry leaves few

To boil:

  • coriander leaves
  • Asafoetida generous pinch

Instructions

  • Soak tamarind in hot water for 30 minutes
  • Add garlic, pepper, cumin seeds, betel leaves, rasam powder, and turmeric powder; pulse into a coarse mixture
  • filter and prepare tamarind extract
  • Furthermore add tomatoes, pulse betel leaves, water, salt, required salt and pepper-cumin powder; smash and mix well
  • Add ghee and turn  on the stove medium flame
  • When ghee is hot add mustard seeds, cumin seeds, fenugreek seeds and red chilli; let them splutter
  • Add tamarind extract and mix well
  • Furthermore, add coriander leaves and turn down to low - medium flame
  • Bring rasam to a frothy boil
  • Finally, add asafoetida and mix well.  turn off the stove

Video

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Notes

 
  1. You can skip garlic if you don't like garlic flavour
  2. Rasam tastes best with ghee. For the vegan version, you can use oil of your choice
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