Vethalai Rasam | Betel Leaves Rasam
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.
Servings: 4 people
Calories: 63kcal
Ingredients
- 1 Gooseberry Size Tamarind
- 2 Leaves Betel Leaves / Vethalai
- 1 Tomato Chopped
- 1 tsp Peppercorns
- 1 tsp Cumin seeds
- 3 Garlic Cloves
- 1/4 tsp Asafoetida (Asafetida / Hing)
- Few Curry Leaves
- 1/4 tsp Turmeric Powder
- 1.5 tsp Salt adjust to your taste
- 1 handful Coriander Leaves chopped
For Tempering
- 1 tsp Ghee
- 1 tsp Mustard Seeds
- 2 Red Chili
- Few Curry Leaves
Instructions
- Soak the tamarind in water and extract the juice
- First wash the betel leaves and remove the stem. Chop the the betel leaves and grind it to a paste
- Take peppercorns, cumin seeds and garlic cloves in a mixer jar or a pestel-mortar and crush it coarsely
- 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
- Then, add the betel leaves paste and stir well. Allow this mixture to boil again for couple of minutes
- 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
- Garnish with coriander leaves
- 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
- Yummy and healthy Vethalai Rasam (Betel Leaves Rasam) ready to serve!
Video
Nutrition
Serving: 1cup | Calories: 63kcal | Carbohydrates: 8.5g | Protein: 2.2g | Fat: 3.1g | Saturated Fat: 1.4g | Cholesterol: 5.4mg | Sodium: 12mg | Potassium: 470mg | Fiber: 2.7g | Sugar: 4.9g | Vitamin A: 1600IU | Vitamin C: 34.7mg | Calcium: 40mg | Iron: 1.4mg