Betel Leaves Rasam (Soup)
Betel Leaves Rasam (Soup)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, betel leaves rasam (soup). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Betel Leaf Rasam Betel Leaf has numerous Health Benefits. It is good for Abdominal problems, provides relief for Cough, Reduces Respiratory problems, reduces Hair Loss and many more medicinal. Tulsi And Betel Leaves Rasam Recipe is a lovely rasam recipe, different from the usual.

Betel Leaves Rasam (Soup) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Betel Leaves Rasam (Soup) is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have betel leaves rasam (soup) using 18 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Betel Leaves Rasam (Soup):
  1. Prepare 1 . Tamarind - 1 small
  2. Prepare 2 . Tomato - 1
  3. Get 3 . Hing - a pinch
  4. Make ready 4 . Curry leaves - 5
  5. Take 5 . Turmeric powder - 1/4 tsp
  6. Get 6 . Salt - as needed
  7. Prepare 7 . Coriander - for garnish
  8. Get To Grind:
  9. Get 1 . Betel leaves - 2
  10. Take To Crumble:
  11. Make ready 1 . Pepper corns - 1 tsp
  12. Make ready 2 . Cumin seeds - 1 tsp
  13. Take 3 . Garlic - 3
  14. Get To Temper:
  15. Take 1 . Ghee - 1 tsp
  16. Prepare 2 . Mustard - 1/2 tsp
  17. Make ready 3 . Red chilli - 1
  18. Get 4 . Curry leaves - 2

I have shared two recipes with vethalai, Betel Leaves Rice and Thepla. Always select small betel leaves which are light green in color and without any tears. If the betel leaves are too matured. discard the thick centre stem of the leaf . Else rasam might turn little bitter.

Instructions to make Betel Leaves Rasam (Soup):
    1. Soak tamarind in warm water for few minutes. Squeeze the juice out and keep aside. - - 2. Wash the betel leaves in running water and remove the stem. Grind into paste. - - 3. Take a pestle crumble peppercorns, cumin and garlic cloves. Add salt. - - 4. Heat a pan add tamarind juice, tomato, turmeric, salt, hing and curry leaves. Let it cook for 2 minutes. - - 5. Now add crumbled portion and let it boil for another 2 minutes.
    1. Add a cup of water and reduce the flame. Now add the betel leaves paste and boil for 5 minutes in low flame. Adjust the salt level and switch off the flame. - - 7. Heat a ghee in small kadai add mustard seeds, red chilli and curry leaves. Temper this over rasam and serve with rice and any thuvayal.

So next time you have few betel leaves in hand, Do. Vetrilai Rasam is a superfood provides an excellent preventive measure to ward off many diseases. Like Kandanthipili rasam recipe, It is also traditionally prepared using Betel Leaves(Vetrilai in Tamil) & Vethalai in Local Language, made with tamarind juice as a base, with the addition of Indian sesame oil, turmeric, tomato, pepper, garlic, cumin, curry leaves, mustard,. Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time. After Varalakshmi pooja, I had so many betel leaves in hand.

So that’s going to wrap this up with this exceptional food betel leaves rasam (soup) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!