Vethalai Rasam

Rasam is a tangy, spiced, and soupy preparations from the South Indian cuisine. Rasam is a staple in many South Indian households. It is made using various herbs, spices, lentils, sometime using fruits such as pineapple, lemon too, most made using tomatoes or tamarind.For the below recipe, we will use tamarind as a base.

  • 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)
  • 750 ml Water
  • 4-5 Curry Leaves
  • 1 tsp Cumin Seeds
  • Small piece of Jaggery
  • 1/4 tsp Turmeric Powder
  • Rasam Podi
  • Rock Salt, to taste

For Tempering:

  • 1 tsp Mustard Seeds
  • 2 tbsp Coconut Oil
  • 2 broken Dry Red Chillies (Byadgi)
  • 1 Pinch 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 dal, 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 seeds and curry leaves. Sauté for 30 seconds.
  • Add the Turmeric Powder and sauté for another 10-15 seconds, until the rawness of the turmeric fades.
  • Add the Ground Rasam Masala Paste. Sauté for another 2-3 minutes, until the rawness of the masala is gone and the paste starts to release some oil on top.
  • Add the Water and Rock Salt. Mix well and bring it to a boil. Add the Rasam Podi and Jaggery. Reduce the heat to low and continue to simmer for 10-15 minutes (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 for a few seconds without burning the chillies. Pour the tadka over the Rasam. Continue to simmer for another 5-8 minutes.
  • Adjust salt and water to taste and to achieve the desired consistency.

Garnish:

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