Vetallai Rasam                            


VethalaiRasam is a typical dish of the South India diet and popular all over the Indian subcontinent. Traditionally, Rasam is served hot along with Dosa, or Idli. Can be consumed with idli podi as well.  The Tangy Betel Leaves Rasam is loosely inspired by South Cuisine.

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)

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