Betel leaves rasam or Vetrilai Rasam is a conventional south Indian rasam infused with the refreshing flavour and well being advantages of betel leaves.
Perfect for these days when your abdomen feels heavy after competition meals or throughout cooler wet season.
Check out my 10 minutes immediate rasam and my Vetrilai poondu sadam recipe on this web site.
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After I made vetrilai poondu sadam, I assumed I must also attempt vetrilai rasam with out losing the betel leaves. I got here throughout this video of vethalai rasam and tailored to attempt my very own model. Have made this a number of occasions since then and find it irresistible completely, like to have it as such.
Ingredients
Here are the easy components it’s essential make betel leaves rasam.
- Betel leaves – Main ingredient, for it is digestive advantages and distinctive flavour. Betel leaves in Tamil is Vethalai or Vetrilai.
- Coriander leaves – A should in my rasam because it offers nice flavour.
- Curry leaves – Adds flavour in addition to good for well being.
- Tamarind – Tangy base for the rasam
- Tomato – Balances sharp tanginess
- Turmeric powder – For it is goodness and color
- Black pepper – Adds spice, good reduction from frequent chilly, cough
- Cumin seeds – Lends earthy flavour, aids digestion.
- Garlic cloves (small selection) – For flavour
- Tempering gadgets
- Ghee
- Mustard
- Asafoetida
- Red chillies
- Cumin seeds
- Salt
Please verify my recipe card beneath for portions.
Step by step photos
Let’s see make betel leaves rasam.
- Soak tamarind firstly in sizzling water for 20 minutes minimal.
- Then smash it nicely together with your fingers after which pressure to get tamarind extract.
- Take black pepper and cumin seeds in a mixer.
- Grind to a rough powder.
- Then add garlic cloves and simply pulse it two occasions.
- Do not grind longer than that because the flavour is greatest solely whether it is crushed barely.
- Transfer the bottom spice combine to the rasam making vessel. In the identical mixer, grind roughly chopped tomato coarsely. Then pour it on prime of the spice combine within the vessel.
- In the mixer, take curry leaves, coriander leaves, betel leaves. Cut off the highest and backside a part of betel leaves. Stack and tear all of them roughy. Place within the mixie.
- Grind it with water to a rough combination.
- Add to the rasam making vessel, then add the tamarind extract.
- Then add turmeric.
- After that, warmth it over range. Once the rasam begins to boil, add salt and swap off the range.
- Finally mood with ghee, mustard, asafoetida, pink chilli, cumin seeds.
- Add to the rasam. Betel leaves rasam is prepared.
Vethala rasam (Betel leaves rasam) is prepared. I loved with rice, pappadam, additionally had as soup at occasions and it is actually refreshing and scrumptious.
Substitutions & Variations
Basically holding the betel leaves as foremost ingredient, you can also make your personal rasam with betel leaves added to it.
- Use toor dal cooked water within the rasam.
- Add lemon juice on the finish as a substitute of Tamarind.
- Use sesame oil for tempering as a substitute of ghee.
- Skip garlic if you don’t prefer it. But it provides immunity and an ideal flavour to rasam.
- Add ¼ teaspoon of sugar for balanced style.
Top Tip
Do not reheat the rasam, it could flip bitter. I like to complete it off the identical day, simply filter and drink it.
Similarly, don’t boil it for lengthy as it could flip bitter too.
Recipe card
Betel Leaves Rasam Recipe | Vetrilai Rasam Recipe
Betel leaves rasam or Vetrilai Rasam is a conventional south Indian rasam infused with the refreshing flavour and well being advantages of betel leaves.
Ingredients
- 2 teaspoon Tamarind 10 grams approx
- 1 Tomato grind coarsely
- ¼ teaspoon Turmeric powder
- Salt
To grind
- 4 Betel leaves
- ¼ cup Coriander leaves
- 1 sprig Curry leaves
Rasam spice combine
- 1 tablespoon Black pepper
- 2 teaspoon Cumin seeds
- 10 Garlic cloves Small selection
To mood
- 1 teaspoon Ghee
- ¼ teaspoon Mustard
- â…› teaspoon Asafoetida
- 2 Red chilli
- 1 teaspoon Cumin seeds
Prevent your display from going darkish
Instructions
-
Soak 2 teaspoon Tamarind firstly in sizzling water for 20 minutes minimal.
-
Then smash it nicely together with your fingers after which pressure to get tamarind extract.
-
Take 1 tablespoon Black pepper and 2 teaspoon Cumin seeds in a mixer.
-
Grind to a rough powder.
-
Then add 10 Garlic cloves and simply pulse it two occasions.
-
Do not grind longer than that because the flavour is greatest solely whether it is crushed barely.
-
Transfer the bottom spice combine to the rasam making vessel.
-
In the identical mixer, grind roughly chopped 1 Tomato coarsely. Then pour it on prime of the spice combine within the vessel.
-
In the mixer, take 1 sprig Curry leaves, ¼ cup Coriander leaves, 4 Betel leaves. Cut off the highest and backside a part of betel leaves. Stack and tear all of them roughy. Place within the mixie.
-
Grind it with water to a rough combination.
-
Add to the rasam making vessel, then add the tamarind extract.
-
Then add ¼ teaspoon Turmeric powder
-
After that, warmth it over range. Once the rasam begins to boil, add salt and swap off the range.
-
Finally mood with 1 teaspoon Ghee, ¼ teaspoon Mustard, ⅛ teaspoon Asafoetida, 2 Red chilli, 1 teaspoon Cumin seeds.
-
Add to the rasam. Betel leaves rasam is prepared.
Video
Notes
- Do not reheat the rasam, it could flip bitter. I like to complete it off the identical day, simply filter and drink it.
