Betel Leaves Rasam (Soup)

Name: Betel Leaves Rasam (Soup)
Cuisine: British
Ingredients: 1 . Tamarind - 1 small; 2 . Tomato - 1; 3 . Hing - a pinch; 4 . Curry leaves - 5; 5 . Turmeric powder - 1/4 tsp; 6 . Salt - as needed; 7 . Coriander - for garnish; To Grind:; 1 . Betel leaves - 2; To Crumble:; 1 . Pepper corns - 1 tsp; 2 . Cumin seeds - 1 tsp; 3 . Garlic - 3; To Temper:; 1 . Ghee - 1 tsp; 2 . Mustard - 1/2 tsp; 3 . Red chilli - 1; 4 . Curry leaves - 2

Prasel @cook_prasel

Betel Leaves Rasam (Soup)

Saved

Ingredients

1. Tamarind - 1 small
2. Tomato - 1
3. Hing - a pinch
4. Curry leaves - 5
5. Turmeric powder - 1/4 tsp
6. Salt - as needed
7. Coriander - for garnish
To Grind:
1. Betel leaves - 2
To Crumble:
1. Pepper corns - 1 tsp
2. Cumin seeds - 1 tsp
3. Garlic - 3
To Temper:
1. Ghee - 1 tsp
2. Mustard - 1/2 tsp
3. Red chilli - 1
4. Curry leaves - 2

Saved

Steps

1

1. Soak tamarind in warm water for few minutes. Squeeze the juice out and keep aside.
2. Wash the betel leaves in running water and remove the stem. Grind into paste.
3. Take a pestle crumble peppercorns, cumin and garlic cloves. Add salt.
4. Heat a pan add tamarind juice, tomato, turmeric, salt, hing and curry leaves. Let it cook for 2 minutes.
5. Now add crumbled portion and let it boil for another 2 minutes.
2

6. Add a cup of water and reduce the flame. Now add the betel leaves paste and boil for 5 minutes in low flame. Adjust the salt level and switch off the flame.
7. Heat a ghee in small kadai add mustard seeds, red chilli and curry leaves. Temper this over rasam and serve with rice and any thuvayal.