Happy Monday Everyone! After 2 days of total fun, followed by complete rest, I am back to blogging with a handful of healthy recipes. If time permits, I will be posting them this week one by one. First entry of this week is Betel leaves rasam. It is almost similar to the rasam what we prepare at home, but at the end, I added chopped betel leaves.
It is a very simple way of including health properties of betel leaves into your daily menu and hope you don’t throw the betel leaves hereafter. The recipe is from supplementary book of aval vikadan. But I have seen a similar recipe from Nag’s site. You can follow any of these which ever is convenient to you.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Tamarind – a lemon size ball
Tomato – 1 no, small size
Betel leaves – 4 nos, chopped,
Curry leaves – 1 string
Turmeric powder – 1/4 teaspoon
Salt – to taste
Asafoetida – a big pinch
For Rasam Powder(Masala):
Garlic cloves – 2 nos, large size
Whole black pepper – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Green chilli – 1 no
Curry leaves – 1 string
Oil – 2 teaspoon
Mustard seeds and urad dal – 1/2 teaspoon
1) Soak tamarind in a cup of warm water for 15 minutes. After 15 minutes, squeeze out the juice from it. Cut the tomato into four and mash it using your hand. Add it to the tamarind water. Add roughly torn curry leaves.
2) Make a coarse powder of the ingredients given under the rasam masala.
3) Add the crushed coarse powder to the tamarind, tomato mixture.
4) Add turmeric powder and salt. Mix well and immediately heat it in the stove. Taste and adjust salt. If required, add more water according to the sourness of the tamarind. I added 3-4 cups of water including the water used for soaking the tamarind.
5) When foam starts forming at the top of the rasam, add asafoetida.
6) Add betel leaves, when rasam starts boiling.
7) Let it boil for 2 seconds and turn the flame off.
8) Heat oil in the seasoning pan. Add mustard seeds and urad when it is hot. Once the mustard seeds splutters well, add it to the rasam.
9) Betel leaves rasam is ready to be served with hot steamed rice.
1) Use only mid range betel leaves. It should not be too young / too matured.
2) Remove the stem of the betel leaves before adding to the rasam.
மறந்தேவிட்டேன் இந்த ரசத்தை, உங்கள் பதிவை பார்த்த பிறகுதான் ஞாபகம் வருது அப்பாவின் அம்மா இந்த ரசத்தை அடிக்கடி செய்வாங்க,ரொம்ப பிடிக்கும்..
Interesting rasam dear… Good innovation… Healthy too…
very interesting rasam 🙂 inviting too 🙂
tempting and inviting rasam…beetel leaves are rich in vitamin A….luv this idea…
Anu's Healthy Kitchen – Swiss Chard Chana Dal Masala Vada
Interesting Rasam! might be way flavorful right? waiting for your other healthy recipes 🙂
flavorful and delicious rasam
rich with calcium am sure this will be very good for kids too
very interesting recipe 🙂 let me try !
Tasty and tangy looking rasam.
very good one.. n it helps so much during winters .. i add few more herbs to my rasam..
very nice recipe.. this is new for me
How I wish I could find some beetel leaves to try this …looks very nice
betel leaves rasam ,a new dish name for me to hear…wanna try it out
so experiments going on with betel leaves 🙂 like this rasam uma..
Cool… I mean hot rasam with vetrilai looks super cool…
Super Uma..Wonderful recipe..
simply superb..i am sure going to try this and let you know…
Very interesting rasam it is dear !! Loved the inclusion of this healthy leaf 🙂
Very nice n healthy rasam. Thank you.