This is the first time I'm trying vethalai or betel leaves rasam. As we all know betel leaves has many health benefits especially in curing cold and flu. The special properties in betel leaves assist to ease respiratory system to remove phlegm for kids and adults.
Especially during this pandemic season, self protection is important with all this beautiful natural herbs. I brought back some betel leaves with the intention of making this healthy rasam and made it for our Saturday lunch to serve with white rice and a side dish. Like all the other rasam, do not over boiled the concoction and adjust water as your preference but not to much to retain the essence of it. You could hardly taste the raw smell of betel leaves in the rasam. It's peppery, a little note of spiciness and tanginess and with lots of healing properties.
Ingredients
3 betel leaves,stem removed & torn into pieces
1/4 tsp turmeric powder
1/4 tsp asafoetida
1 tsp black peppercorn
1 tsp cumin seeds
1 medium sized tomato, chopped
1 gooseberry sized tamarind
4 cloves garlic
1 sprig curry leaves
2 tbsp chopped coriander leaves
Salt to taste
To Temper
1/3 tsp mustard seeds
3 red chillies,torn
1 tbsp ghee
Methods
In a bowl add water and soak the tamarind. Extract the juice and discard seeds. Keep aside.
In a mortar, add peppercorns,cumin seeds and garlic. Lightly crushed and keep aside.
Grind the betel leaves to smooth puree.
Heat a pan add tamarind juice,salt,tomato,crushed garlic mixture, turmeric powder and curry leaves. Cook till the raw smell goes off.
Add the ground betel leaves and stir. Boil for 2 minutes. Add water as needed and cook till a frothy layer forms. With off the heat.
In a saucepan, heat ghee and fry mustard seeds and cumin seeds. Once splutters add torn chilly and fry for few seconds.
Add the tempered mixture to the radar and stir.
Serve with white rice.
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