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🇮🇳
Instructions
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
Rate this recipe
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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🇮🇳
Estimated Nutrition Highlights
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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
Rate this recipe
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