Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, betel leaves rasam (soup). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Betel Leaf, also called as Vethalai (in Tamil) and Tamalapaku (in Telugu) is so popular in South India. The leaf is used in a number of ways - not particularly cooking though. Betel leaves are sort of mandatory for pregnant women and lactating mother even now as they help with the digestion and milk secretion during those days. Betel Leaves Rasam / Vethalai rasam is simple and easy to make and it has the strong flavor of vethalai along with other spices.
Betel Leaves Rasam (Soup) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Betel Leaves Rasam (Soup) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have betel leaves rasam (soup) using 18 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Betel Leaves Rasam (Soup):
- Take 1 . Tamarind - 1 small
- Prepare 2 . Tomato - 1
- Get 3 . Hing - a pinch
- Prepare 4 . Curry leaves - 5
- Take 5 . Turmeric powder - 1/4 tsp
- Get 6 . Salt - as needed
- Get 7 . Coriander - for garnish
- Make ready To Grind:
- Get 1 . Betel leaves - 2
- Get To Crumble:
- Make ready 1 . Pepper corns - 1 tsp
- Prepare 2 . Cumin seeds - 1 tsp
- Prepare 3 . Garlic - 3
- Make ready To Temper:
- Make ready 1 . Ghee - 1 tsp
- Take 2 . Mustard - 1/2 tsp
- Make ready 3 . Red chilli - 1
- Make ready 4 . Curry leaves - 2
It helps in digestion of food and also relives stomach discomfort after having a heavy feast. As Janmashtami was over yesterday, we all must have ended up eating delicious sweets and snacks. Today I have for you all an easy peasy flavorful " Betel leaves Rasam / Veeledele Leaves Rasam " a great dish to tickle your taste buds and an excellent home remedy for indigestion vows. Tulsi, Betel leaves, Pepper, Carom seeds & Jeera are combined and cooked with rasam powder.
Instructions to make Betel Leaves Rasam (Soup):
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- 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.
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- 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.
Today I have for you all an easy peasy flavorful " Betel leaves Rasam / Veeledele Leaves Rasam " a great dish to tickle your taste buds and an excellent home remedy for indigestion vows. Tulsi, Betel leaves, Pepper, Carom seeds & Jeera are combined and cooked with rasam powder. The rasam is good for cold and cough and can be consumed as a soup also. The rasam generates body heat hence it must be consumed only during cold/rainy or winter time. Betel leaves are full of vitamins like Vitamin C, thiamine, niacin, riboflavin and carotene and are a great resource of calcium.
So that is going to wrap it up for this special food betel leaves rasam (soup) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
