Betel Leaves Rasam (Soup)
Betel Leaves Rasam (Soup)

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, betel leaves rasam (soup). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Betel Leaves Rasam (Soup) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Betel Leaves Rasam (Soup) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook betel leaves rasam (soup) using 18 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Betel Leaves Rasam (Soup):
  1. Take 1 . Tamarind - 1 small
  2. Prepare 2 . Tomato - 1
  3. Make ready 3 . Hing - a pinch
  4. Get 4 . Curry leaves - 5
  5. Take 5 . Turmeric powder - 1/4 tsp
  6. Get 6 . Salt - as needed
  7. Prepare 7 . Coriander - for garnish
  8. Take To Grind:
  9. Get 1 . Betel leaves - 2
  10. Make ready To Crumble:
  11. Get 1 . Pepper corns - 1 tsp
  12. Get 2 . Cumin seeds - 1 tsp
  13. Take 3 . Garlic - 3
  14. Prepare To Temper:
  15. Get 1 . Ghee - 1 tsp
  16. Get 2 . Mustard - 1/2 tsp
  17. Take 3 . Red chilli - 1
  18. Take 4 . Curry leaves - 2
Instructions to make Betel Leaves Rasam (Soup):
    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.
    1. 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.

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