Vetrilai Thol Rasam

Method

1. 1

   Prepare betel leaves: Wash 10-12 fresh vetrilai thol (betel leaf stems / stalks). The stalks, not the leaves, are used — they have a distinct peppery aroma. Wash and cut into small pieces.

2. 2

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth.

3. 3

   Make rasam base: In a pot combine mashed dal, 2 cups water, half tsp turmeric, 1.5 tsp rasam powder and salt.

4. 4

   Cook betel stems: Add the cut betel leaf stalks to the rasam base.

5. 5

   Bring to boil: Cook on medium heat until boiling.

6. 6

   Simmer: Reduce heat and simmer 10-12 minutes. The betel stems infuse the rasam with a peppery, fragrant quality.

7. 7

   Strain or keep stalks: Either remove the stalks or leave them in — they become soft and edible.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add asafoetida and curry leaves.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the rasam.

10. 10

    Serve: Vetrilai thol rasam is a medicinal Tamil Nadu preparation known for digestive benefits. Serve over steamed rice.