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Vetrilai Rasam #2 | Betel Leaves Rasam Recipe

Vetrilai Rasam #2 | Betel Leaves Rasam Recipe

A hebal rasam made with betel leaves

Course Main Course
Cuisine Indian
Keyword Betel leaves Rasam, Rasam recipe, Vetriali rasam
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 2 no.s Betel Leaves
  • 5 cloves Garlic
  • 1" piece Ginger
  • 1 tsp Coriander leaves
  • 1 tsp Pepper corns
  • 1 tsp Cumin seeds
  • A small bit Tamarind [or 1 tsp tamatind pulp can be added with tomato puree]
  • A Pinch Turmeric powder
  • Salt to taste
  • 2 no.s Tomato
  • 1/4 cup Cooked toor dal mixed with 1/2 cup water
  • Coriander leaves to garnish

Instructions

  1. In a mixie jar, take the betel leaves, ginger, garlic,coriander leaves,cumin,tamarind and pepper corns. Grind to a smooth paste adding a little water.

  2. Transfer it into a vessel and simmer. Add turmeric powder and salt to taste.

  3. Grind tomatoes and add to the mixture.

  4. Let it continue to simmer. Add cooked toor dal and simmer to a boil.

  5. Once it comes to a roaring boil, add a bit of coriander leaves and remove from heat.

  6. Serve hot as a soup or a part of the lunch menu.

Recipe Notes

  • Do not add too many betel leaves. I used 2 large ones.Add betel leaves according to how spicy you want.Also some varieties are very spicy than the rest.So check and use.
  • Adjust the quantity of peppercorns to suit your taste.
  • It pulsed the tomato just a little so that there are some bits of tomato in the rasam. You can also make a fine puree.
  • Add very little coriander leaves so that they do not mask the aroma of the betel leaves.