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Quick and Easy Betel Leaf Rasam (Vetallai Rasam)


Oct 17, 2016

PREPARATION TIME

COOKING TIME

SERVES

1-2

PREPARATION LEVEL

easy

INGREDIENTS

    4 to 5 betel leaves
    ¾ tsp black pepper
    1 tsp cumin seeds
    2 dried red chillies
    2 to 3 garlic cloves
    2 small tomatoes, pureed
    Pinch turmeric powder
    Hing dissolved in water
    Salt to taste
    1 tbsp ghee
    4 to 5 curry leaves, slivered or whole

DIRECTIONS

Preetha is always experimenting with the ingredients she cooks with, today, she is using betel leaf to make a potent rasam that is delicious and heathy, specialy in the winter season!

Method:
1.  Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.

2.  In another pan, heat oil and fry hing.

3. Add dals. Roast on a medium flame till the dals change colour.

4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.

5. Grind along with coconut and salt to a semi coarse powder.

6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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