Tulsi and Betel Leaves Rasam Recipe - 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🇮🇳
- 1
To make rasam recipe of basil and betel leaves, first of all clean the pan leaves and break them into 2 parts
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 2
Take out the stem of the middle
- 3
Remove the basil leaves from the stem and wash them well
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few - 4
Add the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some water in a mixer grinder
betel leaves (paan)(2)cloves garlic(6)black pepper powder(1/3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind(25 grams)curry leaves - fewwater - as requiredcoriander (dhania) leaves - few - 5
Grind it well
- 6
Put this paste, ginger, tomato, curry leaves, salt, turmeric powder and asafoetida in a pan
betel leaves (paan)(2)black pepper powder(1/3 teaspoon)tomato(1)curry leaves - fewginger - finely chopped(1 tablespoon)asafoetida (hing)(1/2 teaspoon)salt - as neededturmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 7
Cook for 2 minutes and add water
water - as required - 8
Simmer well for 15 minutes
- 9
After boiling, add rasam powder to it and cook it for 4 to 5 minutes
black pepper powder(1/3 teaspoon)turmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon) - 10
Now heat ghee in a pan for tempering
ghee(1 teaspoon) - 11
Add mustard seeds and dry red chilies
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 12
After cooking for 10 seconds, add it to the rasam and mix it
rasam powder(1/2 tablespoon) - 13
Garnish with green coriander and serve
coriander (dhania) leaves - few - 14
Serve basil and betel leaves with rice and chow chow thoran for dinner
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Tulsi and Betel Leaves Rasam Recipe - 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🇮🇳
Directions
14 steps- 1
To make rasam recipe of basil and betel leaves, first of all clean the pan leaves and break them into 2 parts
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 2
Take out the stem of the middle
- 3
Remove the basil leaves from the stem and wash them well
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few - 4
Add the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some water in a mixer grinder
betel leaves (paan)(2)cloves garlic(6)black pepper powder(1/3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind(25 grams)curry leaves - fewwater - as requiredcoriander (dhania) leaves - few - 5
Grind it well
- 6
Put this paste, ginger, tomato, curry leaves, salt, turmeric powder and asafoetida in a pan
betel leaves (paan)(2)black pepper powder(1/3 teaspoon)tomato(1)curry leaves - fewginger - finely chopped(1 tablespoon)asafoetida (hing)(1/2 teaspoon)salt - as neededturmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon)coriander (dhania) leaves - few - 7
Cook for 2 minutes and add water
water - as required - 8
Simmer well for 15 minutes
- 9
After boiling, add rasam powder to it and cook it for 4 to 5 minutes
black pepper powder(1/3 teaspoon)turmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon) - 10
Now heat ghee in a pan for tempering
ghee(1 teaspoon) - 11
Add mustard seeds and dry red chilies
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 12
After cooking for 10 seconds, add it to the rasam and mix it
rasam powder(1/2 tablespoon) - 13
Garnish with green coriander and serve
coriander (dhania) leaves - few - 14
Serve basil and betel leaves with rice and chow chow thoran for dinner
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few
About this recipe
A vegetarian South Indian Recipes recipe with sprig tulsi (holy basil), betel leaves (paan), cloves garlic. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Spicy Tomato Rice (Recipe)
⏱ 15 min
Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast
⏱ 50 min
Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices)
⏱ 30 min
Spicy Crunchy Masala Idli Recipe
⏱ 30 min
Cauliflower Leaves Chutney (Recipe in Hindi)
⏱ 25 min
South Indian Onion Chutney Recipe - South Indian Onion Chutney (Recipe)
⏱ 40 min