Vethalai | Paan | Betel leaves 2 Garlic pods 3 Pepper corns 1 tsp Cumin seeds| Jeera 1 tsp Red chili 1 Ghee 1/2 tsp Tomato 1 Mustard seeds 1/4 tsp Turmeric powder 1/4 tsp Salt as needed
Wash the betel leaves nicely. Always chose the young ones . Take out the top stem part and the tear the leaves. If the leaves are little over grown take out the middle stem part too.
Grind the pepper, cumin and garlic pods into a coarse paste using a mortar and pestel. You can pulse this in a mixer too. Grind the vethalai | paan leaves | betel leaves into a fine paste by adding little water to it. Even if it slightly coarse no problem. You can add a sprig of coriander leaves along while grinding.
Chop the tomatoes (you can grind also if you want). Add the tomatoes, pepper cumin, and garlic paste, ground betel leaves the water , turmeric powder and salt in a pan. Add 2 cups of water to this. Mix this nicely with your clean hands. this brings out the aroma of the spices. Keep this pan on the stove and cook it comes to a froth. Do not boil the rasam. Once it is frothy switch off the flame. Temper mustard and red chili in ghee and transfer it to the rasam.
Hot vethalai rasam is ready. You can serve this with plain rice or have this as a soup too.
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