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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, betel leaves rasam (soup). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Betel Leaves Rasam (Soup) is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Betel Leaves Rasam (Soup) is something that I have loved my entire life.

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

The ingredients needed to make Betel Leaves Rasam (Soup):
  1. Make ready 1 . Tamarind - 1 small
  2. Make ready 2 . Tomato - 1
  3. Make ready 3 . Hing - a pinch
  4. Get 4 . Curry leaves - 5
  5. Take 5 . Turmeric powder - 1/4 tsp
  6. Take 6 . Salt - as needed
  7. Get 7 . Coriander - for garnish
  8. Make ready To Grind:
  9. Take 1 . Betel leaves - 2
  10. Make ready To Crumble:
  11. Get 1 . Pepper corns - 1 tsp
  12. Prepare 2 . Cumin seeds - 1 tsp
  13. Take 3 . Garlic - 3
  14. Get To Temper:
  15. Prepare 1 . Ghee - 1 tsp
  16. Get 2 . Mustard - 1/2 tsp
  17. Prepare 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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