VETRILAI POONDU RASAM/BEETEL LEAF GARLIC RASAM
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Ingredients
- 4number Betel Leaves
- 1number tomato
- 1clove garlic
- 1tsp pepper
- 1tsp jeera
- 1/2tsp asafoetida
- 1/2tsp mustard
- 1number Red Chilly
- 1 tsp ghee
- To Taste salt
- A Few coriander leaves
Instructions
- Take betel tender leaves.
- Remove the middle part of the stem, tear it and place it in a blender.
- Adding water take out the betel juice.
- Place pepper, jeera and garlic in a blender.
- Powder coarsely.
- In a pan add betel juice and water.Add chopped tomato, salt and boil.
- Let it boil for 5 minutes.
- In a tempering laddle add ghee, mustard, asafoetida and red chilly.
- Pour the tempering to the rasam.
- Vetrilai Poondu Rasam or Betel Leaves Garlic Rasam is ready.Serve hot with rice and any curry.
Recipe Notes
You can add ginger in place of garlic and follow the same proceedure.
You can add tamarind extract also.
You can grind tomatoes along with betel leaves.
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Don’t boil the rasam for too long.