Tulsi And Betel Leaves Rasam Recipe
Tulsi And Betel Leaves Rasam Recipe is a spicy peppery rasam that is more of a soup and a great home remedy for cold, flu.
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
10 M
30 M
40 M
4 Servings
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
- 1 Dry red chilli
How to make Tulsi And Betel Leaves Rasam Recipe
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.
Neeru Srikanth
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.
