BETEL LEAVES RASAM RECIPE / VETHALAI RASAM - BETEL LEAVES RECIPES
Ingredients
- 6-7 nos Betel leaves / Paan leaves / Veeledele
- 1 medium size tomato
- 1/4 tsp Turmeric / Haldi powder
- small marble size Tamarind
- 1/2 tsp Jaggery
- few Coriander leaves
- Salt to taste
To Roast and Powder ( Masala )
- 2 tbsp Toor Dal / split pigeon pea
- 1 tsp Coriander Seeds Dhania
- 1/2 tsp Cumin seeds / jeera seeds
- 1/2 tsp Black Pepper
- 3-5 Red chilies, ( depending on your pref )
To Temper
- 1-2 tsp Ghee / oil
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds / jeera seeds
- a pinch Hing /Asafetida
- few Curry Leaves
Instructions
- 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.