//Beetal leaf Rasam//
- Fresh vetrilai/ beetal leaf – 1
- Tamarind puree – 1 tblsp
- Tomato – 1 no
- Cumin seeds – 1 tblsp
- Omam/ ajwain/ carom seeds – 1 tsp
- Black pepper – 1 tblsp
- Garlic – 3-4 cloves
- Turmeric powder – ½ tsp
- Salt – to taste
- Ghee/ clarified butter – 1 tsp
- Mustard seeds – 1 tsp
- Curry leaves – few
- In a small mixie jar, add the cumin seeds, carom seeds, black pepper and garlic. Grind it coarsely without adding water and keep aside
- In the same jar add the clean beetal leaf, grind it coarsely without adding water, now filter out the beetal leaf extract and keep aside
- In a small bowl, add the tamarind puree, turmeric powder, crushed tomato along with coarsely grounded pepper mixture mix well with required amount of salt
- Heat a tsp of ghee in a sauce pan and add the mustard seeds allow it to splutter; now pour the rasam mixture along with beetal leaf extract.
- Don’t boil the rasam, when the top of the rasam turns frothy; turn off the flame.
- The healthy, aromatic “VETRILAI RASAM” is ready to serve with hot rice.
- Keep this rasam for one time meal, especially during winter time or for cold.