Tulsi And Betel Leaves Rasam Recipe
A vegetarian South Indian Recipes recipe with sprig tulsi (holy basil), betel leaves (paan), cloves garlic. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Tulasi And Betel Leaves Rasam recipe, clean the betel leaves and tear it into 2 parts discarding the thick stem in between the leaves
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 2
Take out the leaves from the tulsi and discard the stem
sprig tulsi (holy basil)(4)betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few - 3
Wash the leaves thoroughly
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few - 4
Blend betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender
sprig tulsi (holy basil)(4)betel leaves (paan)(2)cloves garlic(6)ajwain (carom seeds)(1/2 teaspoon)black pepper powder(1/3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind(25 grams)curry leaves - fewwater - as requiredcoriander (dhania) leaves - fewmustard seeds(1/2 teaspoon) - 5
Take a wok/kadhai, add the ground betel leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing
sprig tulsi (holy basil)(4)betel leaves (paan)(2)tomato(1)curry leaves - fewginger - finely chopped(1 tablespoon)salt - as neededturmeric powder (haldi)(1/3 teaspoon)coriander (dhania) leaves - few - 6
Add water
water - as required - 7
Let it boil well for 15 minutes in low flame
- 8
After boiling add rasam powder and cook until frothy
black pepper powder(1/3 teaspoon)turmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon) - 9
The next step is to temper the rasam
rasam powder(1/2 tablespoon) - 10
Heat ghee in a tadka pan on medium heat, add mustard and red chilli and allow it to splutter
ghee(1 teaspoon)mustard seeds(1/2 teaspoon)dry red chilli(1) - 11
Add this to the rasam and garnish with coriander leaves
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 12
Serve Tulsi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup
sprig tulsi (holy basil)(4)betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few
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Tulsi And Betel Leaves Rasam Recipe
A vegetarian South Indian Recipes recipe with sprig tulsi (holy basil), betel leaves (paan), cloves garlic. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Tulasi And Betel Leaves Rasam recipe, clean the betel leaves and tear it into 2 parts discarding the thick stem in between the leaves
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 2
Take out the leaves from the tulsi and discard the stem
sprig tulsi (holy basil)(4)betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few - 3
Wash the leaves thoroughly
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few - 4
Blend betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender
sprig tulsi (holy basil)(4)betel leaves (paan)(2)cloves garlic(6)ajwain (carom seeds)(1/2 teaspoon)black pepper powder(1/3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind(25 grams)curry leaves - fewwater - as requiredcoriander (dhania) leaves - fewmustard seeds(1/2 teaspoon) - 5
Take a wok/kadhai, add the ground betel leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing
sprig tulsi (holy basil)(4)betel leaves (paan)(2)tomato(1)curry leaves - fewginger - finely chopped(1 tablespoon)salt - as neededturmeric powder (haldi)(1/3 teaspoon)coriander (dhania) leaves - few - 6
Add water
water - as required - 7
Let it boil well for 15 minutes in low flame
- 8
After boiling add rasam powder and cook until frothy
black pepper powder(1/3 teaspoon)turmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon) - 9
The next step is to temper the rasam
rasam powder(1/2 tablespoon) - 10
Heat ghee in a tadka pan on medium heat, add mustard and red chilli and allow it to splutter
ghee(1 teaspoon)mustard seeds(1/2 teaspoon)dry red chilli(1) - 11
Add this to the rasam and garnish with coriander leaves
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 12
Serve Tulsi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup
sprig tulsi (holy basil)(4)betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few
Rate this recipe
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