• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Difficulty: Easy
• Servings: 4

Ingredients

For Rasam Paste:

• 4-5 Betel Leaves (Veelyadele)
• 1 Medium Tomato diced
• 3 tbsp cooked Toor Daal
• 1 Green Chilly
• 1 TBSP finely grated coconut (optional)

For Rasam Paste:

• 750 ml Water
• 2 tsp Coconut Oil
• 4-5 Curry Leaves
• 1 tsp Cumin Seeds
• Small piece of Jaggery
• 1/4 tsp Turmeric Powder
• 1 TBSP Rasam Podi
• Rock Salt - per taste

For Tempering:

• 1 tsp Mustard
• 2 TBSP Coconut Oil
• 2 broken Dry Red Chillies (Bydagi)
• 1 Pinch of Hing (Asafetida)

For Garnish:

• 2 TBSP chopped Coriander Leaves (Cilantro)

Directions

Making Rasam Paste:

• Chop the Betel Leaves roughly. Grind them with the tomato, green chilly, toor daal and coconut (optional) in a wet grinder to make a smooth paste.

Making Rasam:

• Heat 2 tsp Coconut oil on medium flame - add the cumin and curry leaves. Sauté for 30 seconds.
• Add the Turmeric Powder and sauté for another 10-15 seconds, til the rawness of Turmeric fades.
• Add the Ground Rasam Masala Paste. Sauté for another 2-3 minute, til the rawness of the masala is gone and paste starts to release some oil on the top.
• Add the Water and Rock Salt. Mix well and bring them to boil. At this time add the Rasam Podi and Jaggery. Turn the heat down to Low and continue to simmer for 10-15 mins (covered), stirring occasionally.

Tempering:

• Heat 2 TBSP Coconut oil in a Tadka pan. Add Mustard Seeds. Once the Mustard sputters add the Red Chillies and Hing. Fry fr a few seconds without burning the Chillies. Apply the tadka on the Rasam. Continue to simmer for another 5-8 minutes.
• Adjust Salt and Water as per taste and consistency desired.

Garnish:

• Turn the heat off and Garnish the Rasam with chopped Coriander Leaves. Mix well.