Recipe: Delicious Betel Leaves Rasam (Soup)

Recipe: Delicious Betel Leaves Rasam (Soup) Delicious, fresh and tasty.

Betel Leaves Rasam (Soup). Betel leaves are known primarily as a major ingredient of "Paan". However, it has lesser-known medicinal uses that aid in a healthier diet. Betel leaves (Vetrilai) are rich in Antioxidants and can help with Indigestion, Constipation to name a few.

Today, she is using betel leaf to make a potent rasam that is delicious and.

Everyone knows the Betel leaves used for making paan.

It has a special flavor due to its combination taste of pepper and bitter.

You can have Betel Leaves Rasam (Soup) using 18 ingredients and 2 steps. Here is how you cook it.

Ingredients of Betel Leaves Rasam (Soup)

1. Prepare of . Tamarind - 1 small.

2. You need of . Tomato - 1.

3. It’s of . Hing - a pinch.

4. Prepare of . Curry leaves - 5.

5. It’s of . Turmeric powder - 1/4 tsp.

6. It’s of . Salt - as needed.

7. You need of . Coriander - for garnish.

8. It’s of To Grind:.

9. Prepare of . Betel leaves - 2.

10. It’s of To Crumble:.

11. You need of . Pepper corns - 1 tsp.

12. Prepare of . Cumin seeds - 1 tsp.

13. It’s of . Garlic - 3.

14. Prepare of To Temper:.

15. It’s of . Ghee - 1 tsp.

16. You need of . Mustard - 1/2 tsp.

17. You need of . Red chilli - 1.

18. It’s of . Curry leaves - 2.

Betel leaves or vethalai are used traditionally in India for making paan.

It's widely used all over the country for this purpose and in the south, it's also considered auspicious and makes it's This is how we make rasam, the end.

Betel Leaves Rasam / Vethalai (Vetta) Rasam Recipe.

Vethalai or Paan leaves or Betel leaves also can be used in making Rasam.

Betel Leaves Rasam (Soup) instructions

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..

6. 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..

Betel leaves are good source of calcium and best for lactating mothers too.

It helps in digestion of food and also relives stomach discomfort after having a heavy feast.

Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time.

After Varalakshmi pooja, I had so many betel leaves in As you all know, betel leaves has innumerable health benefits and uses.

So this time, I wanted to make vethilai rasam.