Tulsi And Betel Leaves Rasam Recipe

Name: Tulsi And Betel Leaves Rasam Recipe
Prep time: 40 min
Cuisine: South Indian Recipes
Ingredients: 4 sprig Tulsi (holy basil); 2 Betel leaves (paan); 6 cloves Garlic; 1/2 teaspoon Ajwain (Carom seeds); 1/3 teaspoon Black pepper powder; 1/2 teaspoon Cumin seeds (Jeera); 25 grams Tamarind; 1 Tomato; Curry leaves; Few; 1 tablespoon Ginger; finely chopped; 1/2 teaspoon Asafoetida (hing); Salt; as needed; 1/3 teaspoon Turmeric powder (Haldi); Water; as required; 1/2 tablespoon Rasam Powder; Coriander (Dhania) Leaves; Few; 1 teaspoon Ghee; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1 Dry Red Chilli

By Admin

Prep Time Total in 40 M

Course Lunch

Cuisine South Indian Recipes

Diet Vegetarian

Tulsi And Betel Leaves Rasam Recipe is a lovely rasam recipe, different from the usual. 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. The rasam is also spicy as the taste of betel leaves, tulsi, carom seeds & pepper are naturally spicy. This is ideal for post natal diet also.

Ingredients

4 sprig Tulsi (holy basil)
2 Betel leaves (paan)
6 cloves Garlic
1/2 teaspoon Ajwain (Carom seeds)
1/3 teaspoon Black pepper powder
1/2 teaspoon Cumin seeds (Jeera)
25 grams Tamarind
1 Tomato
Curry leaves
Few
1 tablespoon Ginger
finely chopped
1/2 teaspoon Asafoetida (hing)
Salt
as needed
1/3 teaspoon Turmeric powder (Haldi)
Water
as required
1/2 tablespoon Rasam Powder
Coriander (Dhania) Leaves
Few
1 teaspoon Ghee
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 Dry Red Chilli

Instructions

Step 1

To begin making the Tulasi And Betel Leaves Rasam recipe, clean the betel leaves and tear it into 2 parts discarding the thick stem in between the leaves

Step 2

Take out the leaves from the tulsi and discard the stem

Step 3

Wash the leaves thoroughly

Step 4

Blend betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender

Step 5

Take a wok/kadhai, add the ground betel leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing

Step 6

Add water

Step 7

Let it boil well for 15 minutes in low flame

Step 8

After boiling add rasam powder and cook until frothy

Step 9

The next step is to temper the rasam

Step 10

Heat ghee in a tadka pan on medium heat, add mustard and red chilli and allow it to splutter

Step 11

Add this to the rasam and garnish with coriander leaves

Step 12

Serve Tulsi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup