Vetrilai Thol Rasam

Ingredients

• - betel leaf stem rasam as main ingredient
• - Minimal oil (sesame or coconut)
• - Salt to taste
• - Basic tempering — mustard, curry leaves
• - Coconut or tamarind if required

Method

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. Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth.
3. Make rasam base: In a pot combine mashed dal, 2 cups water, half tsp turmeric, 1.5 tsp rasam powder and salt.
4. Cook betel stems: Add the cut betel leaf stalks to the rasam base.
5. Bring to boil: Cook on medium heat until boiling.
6. Simmer: Reduce heat and simmer 10-12 minutes. The betel stems infuse the rasam with a peppery, fragrant quality.
7. Strain or keep stalks: Either remove the stalks or leave them in — they become soft and edible.
8. Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add asafoetida and curry leaves.
9. Pour tempering: Pour sizzling ghee tempering into the rasam.
10. Serve: Vetrilai thol rasam is a medicinal Tamil Nadu preparation known for digestive benefits. Serve over steamed rice.