Vetrilai Rasam

IMAGERY:

INGREDIENTS:
To grind:
Black Pepper - 2 spoon
Cumin seeds - 1 1/2 spoon
Red chili - 2 or 3
Garlic pods - 4 or 5
Betel leaves - 2
Others:
Tamarind pulp - extracted from 1 lemon size tamarind
Chopped Tomato - 1
Turmeric powder - 1/2 tsp
Cooked toor dal - 1/2 ladle
Salt - as required
Curry leaves - 1 spring
Roughly Chopped Betel Leaf - 1
For Seasoning:
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 spring

PREPARATION:

• Dry roast black pepper, cumin seeds, red chili and garlic pods.

• Cool this and then grind it with the betel leaves.

No need to grind into fine paste.

• Now, in the same wok, add tamarind pulp, tomatoes, curry leaves, turmeric powder

and cook till the raw smell goes.

• Then add half a ladle of cooked toor dal and mix well. 

• Add the ground ingredient to this and allow to cook. Once it boils, add a roughly chopped betel

leaf and transfer the rasam to another vessel.

• Season the rasam with sputtered mustard seeds and curry leaves in ghee. 

Vetrilai Rasam ready :-)