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.
Serve Tulasi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup.
If you like this recipe, you can also try other Rasam recipes such as
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.
Serve Tulasi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup.
If you like this recipe, you can also try other Rasam recipes such as
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.
Take out the leaves from the tulsi and discard the stem. Wash the leaves thoroughly.
Blend betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender.
Take a wok/kadhai, add the ground betel leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing.
Add water. Let it boil well for 15 minutes in low flame.
After boiling add rasam powder and cook until frothy.
The next step is to temper the rasam. Heat ghee in a tadka pan on medium heat, add mustard and red chilli and allow it to splutter. Add this to the rasam and garnish with coriander leaves.
Serve Tulsi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup.
4250 Ratings
6780 Ratings
2433 Ratings
1771 Ratings
2651 Ratings
1562 Ratings
3210 Ratings
3713 Ratings
1529 Ratings
1246 Ratings
6472 Ratings
3860 Ratings
14509 Ratings
909 Ratings
3359 Ratings
1256 Ratings
12208 Ratings
7078 Ratings
16838 Ratings
2460 Ratings
22191 Ratings
1472 Ratings
1895 Ratings
5773 Ratings
Loading comments...
