Vethalai Rasam | Betel Leaves Rasam

Betel Leaves, also called as Vethalai in tamil has lots of medicinal properties. In Southern India, we consider these leaves as so auspicious and we offer betel leaves to God and also its auspicious to give to women and girls betel leaves with betel nuts along with turmeric and kumkum. Also, in marriages or other occasions, after a heavy food, we will take betel leaves with betel nuts for digestion. For cough / cold my MIL used to make a kashayam with betel leaves, pepper and tulsi leaves. With the betel leaves we can make quick rasam which helps to soothe and cure cold / cough. Betel Leaves Rasam / Vethalai rasam is simple and easy to make and it has the strong flavor of vethalai along with other spices. 
Video Version:


Vethalai Rasam | Betel Leaves Rasam
Vethalai Rasam | Betel Leaves Rasam


Text Version :

Preparation and Yield:
Preparation time5 mins
Cooking Time20 mins
Servings4
Recipe CategoryRasam
Recipe CuisineSouth Indian

Vethalai Rasam | Betel Leaves Rasam
Vethalai Rasam | Betel Leaves Rasam

Ingredients:

Tamarind1 Gooseberry Size
Betel Leaves / Vethalai2 Leaves
Tomato1, Chopped
Peppercorns1 Teaspoon
Cumin seeds1 teaspoon
Garlic Cloves 3
Asafoetidaa Pinch
Curry LeavesFew
Turmeric Powder1/4 Teaspoon
SaltTo Taste
Coriander LeavesFor Garnishing


For Seasoning:
Ghee1 Teaspoon
Mustard Seeds1 Teaspoon
Red Chilli2
Curry LeavesFew

Vethalai Rasam | Betel Leaves Rasam
Vethalai Rasam | Betel Leaves Rasam

Method:
  1. Soak the tamarind in water and extract the juice
  2. First wash the betel leaves and remove the stem. Chop the the betel leaves and grind it to a paste
  3. Take peppercorns, cumin seeds and garlic cloves in a mixer jar or a pestel-mortar and crush it coarsely
  4. Heat a sauce pan. Add tamarind juice, tomato, turmeric powder, salt, asafetida, curry leaves and crushed peppercorns+cumin seeds+garlic cloves and allow the mixture to boil till the raw smell of tamarind goes off
  5. Then, add the betel leaves paste and stir well. Allow this mixture to boil again for couple of minutes 
  6. Add water and adjust the consistency. Keep the flame low till a frothy layer forms on top of the rasam and then switch off the flame
  7. Garnish with coriander leaves
  8. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add broken red chili along with curry leaves and sauté for few seconds and then pour this seasoning into the rasam
  9. Yummy and healthy Vethalai Rasam (Betel Leaves Rasam) ready to serve! 
  10. Vethalai Rasam | Betel Leaves Rasam
    Vethalai Rasam | Betel Leaves Rasam

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We don't use garlic at home. Can I still make this recipe? Will it change the taste dramatically?

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