Wash the betel leaves nicely. Try to pick medium or young leaf .
Take out the top stem part and the roughly chop the leaves .
Finely chop tomatoes . Soak tamarind in warm water . Extract its pulp. .
Transfer chopped tomato into the cooking vessel . Add some water , turmeric and keep to boil.Let the flame be medium .
Add a tsp of oil to a small kadai and add all the ingredients mentioned under ” to roast ” . Fry till dal gets golden brown and chillies are crisp .
Add roughly chopped betel leaves and saute for 2-3 mins so that the raw smell of it reduces a bit . Switch off and allow to cool .
Once they comes to room temperature , powder them in a mixer .
Once tomatoes are half cooked , add tamarind pulp , salt and powdered masala to it . Add water depending on your preferred choice of consistency . Mix well . Allow the rasam to boil well on medium flame . taste test .
Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds and cumin seeds .When mustard splutters add a pinch of hing , curry leaves and switch off. Pour it over the rasam. Garnish with coriander leaves .
Serve piping hot Betel leaves Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.
Instead of hing .. you can add few garlic flakes
If you want you can add 1-2 tbsp cooked tuvar dal too .
If the betel leaves are too matured .. discard the thick centre stem of the leaf . Else rasam might turn little bitter .