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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, betel leaves rasam (soup). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Betel Leaves Rasam (Soup) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Betel Leaves Rasam (Soup) is something that I have loved my whole life.

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

The ingredients needed to make Betel Leaves Rasam (Soup):
  1. Prepare 1 . Tamarind - 1 small
  2. Get 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. Get 7 . Coriander - for garnish
  8. Prepare To Grind:
  9. Take 1 . Betel leaves - 2
  10. Get To Crumble:
  11. Make ready 1 . Pepper corns - 1 tsp
  12. Take 2 . Cumin seeds - 1 tsp
  13. Make ready 3 . Garlic - 3
  14. Take To Temper:
  15. Take 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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