Vethalai (Beatel Leaf) rasam

Ingredients :

• Toovar dal - 1 / 2 cup [ boiled and smashed ]
• Tamarind paste - 1 sp
• Tomato red - 2 [ cut in to small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Rasam powder - 1 1 / 2 sp
• Asafoetida - 1 / 4 sp
• Curry leaves and chopped coriander leaves - little

For seasoning :

• Ghee - 2 sp
• Mustard seeds - 1 sp
• Cumin seeds - 1 sp
• Ajwain leaf [ omam llai, celery ] 2

Grind together :

• Vetrelai [ vethalai ] - 5
• Basil [ thulasi ] - 3 to 4
• Celery - 4 to 5
• Black pepper - 3 to 4
• Cumin seeds - 1 / 2 sp
• Coriander seeds - 1 / 2 sp
• Garlic flakes - 2
• Ginger - 1 / 2 inch piece

[ grind all together in mixie to smooth paste. ]

Method :

Take one deep bottom vessel. Mix  tamarind  paste  along  with  enough  water. Add salt, turmeric, rasam powder, asafoetida, cut tomatoes  and heat.   Boil for 10 mints in lower flame. Then mix the grounded  masala  in cooked dilute dal water. Add it to the rasam. Cheak salt and water if required. Allow to boil for some time till the raw smell goes in slow gas. Heat ghee, add seasoning and pour over the rasam. When starts boiling remove from fire immediately and close with a lid. Garnish with curry leaves, and chopped coriander leaves.