Vethala rasam | Pan leaf rasam | Vethala Sathumadhu | Rasam varieties | வெற்றிலை ரசம் |

• Cuisine: Indian
• Course: Lunch
• Prep time: 10mins
• Cook time: 20mins
• Serves: 4 persons.

Ingredients:

• Vethala or pan leaf – 2
• Tamarind- Soak and extract juice.
• Turmeirc – 1/4 tsp
• Curry leaves few
• Tomato – 1 medium size
• Rasam powder – 2 tbsp
• Cumin – 1 tsp
• Pepper – 1 tsp
• Water – 2 cups
• Salt to taste
• To temper: Ghee- 1 tsp
• Mustard -1 tsp
• Dried red chilli -2
• Cumin – 1/2 tsp

1. Grind the pan or vethala leaf by adding small amount of water.
2. Grind pepper and cumin to smooth powder.
3. In a vessel add tamarind extract, curry leaves, turmeric, tomato, salt and rasam powder.
4. Also add grind pepper cumin powder.
5. Let it boil for 10mins.
6. Add the grind vethala paste and allow it to boil for another 5 mins.
7. Dilute with 2 cups of water.
8. In a tadka pan add to temper ingredients.
9. Once the rasam turns frothy add coriander leaves and tadka.
10. Turn off the flame. Do not boil the rasam.
11. Serve with hot rice or as soup.