Tulsi and Betel Leaves Rasam Recipe
Description
This Tulsi and Betel Leaves Rasam offers a unique twist on the classic South Indian rasam. Infused with the aromatic flavors of Tulsi (holy basil) and Betel leaves, along with the warmth of black pepper, carom seeds, and cumin, this rasam is a soothing and spicy treat. Ideal for cold and cough, it helps generate body heat, making it perfect for chilly or rainy weather. It is also commonly consumed in post-natal diets. The bold flavors of the herbs and spices make this rasam an excellent choice for a comforting, spicy soup or to pair with hot rice.
Cuisine
South Indian
Course
Lunch
Diet
Vegetarian
Ingredients
- Tulsi (holy basil) – 4 sprigs
- Betel leaves (paan) – 2
- Garlic – 6 cloves
- Ajwain (Carom seeds) – 1/2 teaspoon
- Black pepper powder – 1/3 teaspoon
- Cumin seeds (Jeera) – 1/2 teaspoon
- Tamarind – 25 grams
- Tomato – 1
- Curry leaves – A few
- Ginger (finely chopped) – 1 tablespoon
- Asafoetida (hing) – 1/2 teaspoon
- Salt – To taste
- Turmeric powder (Haldi) – 1/3 teaspoon
- Water – As needed
- Rasam Powder – 1/2 tablespoon
- Coriander (Dhania) leaves – A few sprigs
- Ghee – 1 teaspoon
- Mustard seeds (Rai/ Kadugu) – 1/2 teaspoon
- Dry Red Chilli – 1
Preparation Time
10 minutes
Cook Time
30 minutes
Instructions
- Clean the Betel leaves and tear them into two halves, discarding the thick stem in between the leaves.
- Take the leaves of Tulsi and discard the stem. Wash them thoroughly.
- In a blender, grind the Betel leaves, Tulsi, Garlic, Black pepper, Cumin seeds, Tamarind, and Ajwain (carom seeds) into a smooth paste, adding a little water as needed.
- Heat a wok or kadhai, and add the ground paste to it along with Ginger, Chopped tomato, Curry leaves, Salt, Turmeric powder, and Asafoetida (hing).
- Add water to the wok and bring it to a boil. Let it simmer for 15 minutes on low flame.
- Once it has boiled, add the Rasam powder and continue to cook until the rasam becomes frothy.
- For tempering: Heat Ghee in a small pan on medium heat. Add Mustard seeds and Dry Red Chilli, allowing them to splutter.
- Pour the tempering into the rasam and garnish with fresh Coriander leaves.
- Serve the Tulsi and Betel Leaves Rasam hot with steaming rice or enjoy as a piping-hot soup.
Enjoy this flavorful and rejuvenating rasam that’s perfect for rainy or chilly weather!
