Betel Leaf Rasam

Betel leaves rasam is a healthy rasam or soup that occupies an important place in the list of rasam varieties. A must-try healthy rasam variety especially in monsoons for treating chest congestion, cold and cough.

Ingredients 

Betel leaves 3 or 4 
Ripe tomato - 1
Green chilli - 1
Pepper - 1/2 tsp
Cumin seeds - 1 tsp
Dhania / coriander seeds - 1 tsp
Ajwaijn 1/2 spoon
Toor dal - 1 tsp
Tamarind – 1tsp
Jaggery
Turmeric powder – 1/4 tsp
Salt & water - as needed
Coriander leaves - to garnish

To temper

Ghee - 2 tsp
Cumin seeds - 1/4 tsp
Hing / asafetida - a pinch
Red chilli - 1
Curry leaves



Method

1. Wash and remove the stalk of betel leaves.  Tear the leaves and take in a mixie jar.
2. Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, ajwain and grind to a smooth paste.
3. Take the paste in a kadai. Add salt, turmeric powder, Jaggery cooked toordal and 1 cup of water.
4. Boil for few minutes till frothy and nice smell arises.
5. Temper cumin and red chilli. Add to rasam. Garnish with coriander leaves.
6. Serve hot with plain rice adding few drops of ghee.