But one thing I do have is a betel leaf plant, so I looked online to find something I could make with it. This rasam is really lovely- garlicky, with the flavour of betel.
2 medium-sized tender betel leaves
1/4 tsp of turmeric powder
1/2 tsp of jeera powder
6 pods of garlic
1 small onion
1 medium-sized tomato
1/4 tsp of black pepper powder
A small lemon-ball-sized tamarind
2 sprigs of curry leaves
1 generous pinch of hing
1 tbsp of oil or ghee
3 cups water
Salt to taste
Method:
Soak the tamarind in the water for a few mins. Extract juice and discard the pulp. Keep aside.
Roughly grind the garlic and onion in small mixer. Keep aside
Heat oil in a pan and add some mustard seeds. When they stop spluttering, add the crushed garlic-onion mixture along with the hing. Fry for about a minute.
Add the pepper powder, turmeric powder, and jeera powder, and fry for 30 seconds.
Add the tomatoes and fry until soft.
Add the tamarind water with some salt and the curry leaves and bring to boil. After about 5 mins of boiling, add the betel leaves, each torn into four.
Serve hot with rice.
