Rasam, Sizzling Tastebuds

Vettalai Rasam | Betel Leaves Rasam | Rasam Varieties

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Betel leaf has been used from ancient times as an aromatic stimulant and anti-flatulent. It is useful in arresting secretion or bleeding and is an aphrodisiac. Its leaf is used in several common household remedies. 

The plant has many traditional medicinal uses. Malaysians use the leaves for headaches, arthritis and joint pain. In Thailand and China the roots are crushed and blended with salt to relieve toothache. In Indonesia leaves are chewed with betel nut, and the masticated juice swallowed for relief from coughs and asthma.

In religious functions, especially in India, betel leaves are considered to be Lakshmi(Goddess of wealth), and is part of all major offerings to god, along with a piece of betel but (aka arecanut).

Using these leaves in a rasam ( flavoursome broth) was a totally refreshing experience, especially healthy in monsoons or winters. You can mix with either steamed rice or slurp it as a spicy soup. Either way, it will tantalise your taste buds. Lets get to making this Rasam with Betel leaves – Vettalai Rasam as this finds its way to BM # 32under Alphabet V. 

Use tender leaves for best results. As this is a slightly astringent tasting rasam (especially if you have it for the first time on), add a tsp or two of cooked & mashed Toor dal if you serving it to kids

Prep time – 10 mins | cook time – 10 mins | serves – 3

Betel leaves spicy broth ( Rasam)



Ingredients:

  • Young / tender betel leaves – 10-15 nos
  • Tamarind – a small gooseberry size
  • Salt – to taste
  • Ghee – 1 tsp
  • Oil – 1/2 tsp
  • Tempering : mustard seeds, asafoetida

To grind :

  • Jeera / cumin seeds – 1/2 tsp
  • Dhaniya / dry coriander seeds -1/2 tbsp
  • Toor dal / split pigeon pea – 1 tsp
  • Red chillies – 1 or 2 (adjust spice)
  • Dry copra / dry coconut – grated – 1/2 tsp (optional)
  • Black pepper / milagu – 10 nos

Method:

In a pan, heat oil and roast all the “to grind” ingredients one by one.

Meanwhile Soak the tamarind in a bowl of hot water for 10 mins and extract the pulp.

Grind the roasted ingredients to a slightly smooth powder.

In a Kadai or frying pan, heat ghee. Make the mustard tempering. Add the ground paste and fry it for 1-2 mins

Now add salt, tamarind extract and 2 cups of water to it. Bring to a simmering boil.

Cut out thin strips of the betel leaves and add to the mixture.

Turn off heat after 3-4 mins.

Add ghee and serve immediately with rice or sip as a soup :-))

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21 Comments

  1. omg such an innovative rasam recipe 🙂 looks super yummy .. love to drink the whole bowl as is 🙂

  2. Such a lovely idea of using these leaves in rasam..good one..

  3. Thats a fantastic herbal rasam, would love to finish that bowl.

  4. amazing recipe, looks delicious!

  5. Magees kitchenworld

    Soooo Healthy, Wonderful recipe

  6. speechless here!!! so drooling… love this very comforting and delicious rasam… bookmarked!!

    Sowmya

  7. vaishali sabnani

    You know I am a rasam fan..so any kind will do for me…a wonderful recipe..

  8. The Pumpkin Farm

    this is a new recipe and pretty unusual one, lovely idea

  9. Chef Mireille

    what an interesting rasam

  10. cookingwithsapana

    Such a flavorful rasam…looks yummy too!!

  11. rasam with paan… quite unique and amzing,.

  12. This is very unique..never heard of it!

  13. preeti garg

    Lovely and tasty rasam recipe

  14. Sandhya Karandikar

    Interesting rasam. Must be hot and spicy and tingly with the betel nut leaves adding its flavour to it.

  15. Lovely rasam. I have bookmarked one such recipe long back and yet to try it. The pics are truly tempting!

  16. Betel rasam sounds tasty. I'm not a big fan of betel leaves, does cooking make them less strong??

  17. Will try this recipe soon..saw many recipes with vetellai recently!

  18. Mallikavaidya

    I shall it try today. Looks interesting.

  19. Mallikavaidya

    I shall try it today. It looks interesting.

  20. Bookmarking this. Will get the betal leaves from my maid tomorrow.:)

  21. Never knew that Vettalai caould be used in Rasam…must try this…

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