Betel Leaves Rasam (Soup)
Betel Leaves Rasam (Soup)

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, betel leaves rasam (soup). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Betel Leaves Rasam (Soup) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Betel Leaves Rasam (Soup) is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook betel leaves rasam (soup) using 18 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Betel Leaves Rasam (Soup):
  1. Prepare 1 . Tamarind - 1 small
  2. Get 2 . Tomato - 1
  3. Make ready 3 . Hing - a pinch
  4. Make ready 4 . Curry leaves - 5
  5. Take 5 . Turmeric powder - 1/4 tsp
  6. Make ready 6 . Salt - as needed
  7. Get 7 . Coriander - for garnish
  8. Make ready To Grind:
  9. Prepare 1 . Betel leaves - 2
  10. Take To Crumble:
  11. Make ready 1 . Pepper corns - 1 tsp
  12. Take 2 . Cumin seeds - 1 tsp
  13. Make ready 3 . Garlic - 3
  14. Prepare To Temper:
  15. Get 1 . Ghee - 1 tsp
  16. Take 2 . Mustard - 1/2 tsp
  17. Get 3 . Red chilli - 1
  18. Take 4 . Curry leaves - 2
Instructions to make Betel Leaves Rasam (Soup):
    1. Soak tamarind in warm water for few minutes. Squeeze the juice out and keep aside. - - 2. Wash the betel leaves in running water and remove the stem. Grind into paste. - - 3. Take a pestle crumble peppercorns, cumin and garlic cloves. Add salt. - - 4. Heat a pan add tamarind juice, tomato, turmeric, salt, hing and curry leaves. Let it cook for 2 minutes. - - 5. Now add crumbled portion and let it boil for another 2 minutes.
    1. Add a cup of water and reduce the flame. Now add the betel leaves paste and boil for 5 minutes in low flame. Adjust the salt level and switch off the flame. - - 7. Heat a ghee in small kadai add mustard seeds, red chilli and curry leaves. Temper this over rasam and serve with rice and any thuvayal.

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