Tulsi and Betel Leaves Rasam Recipe
Experience a delightful twist on the traditional South Indian rasam with this Tulsi and Betel Leaves Rasam Recipe. This vibrant and aromatic dish combines the unique flavors of tulsi (holy basil) and betel leaves, offering a refreshing taste that is perfect for lunch or dinner. Not only is it comforting and easy to make, but it also boasts numerous health benefits thanks to its herbal ingredients. Let’s dive into this aromatic culinary journey!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tulsi (holy basil) | 4 sprigs |
| Betel leaves (paan) | 2 leaves |
| 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 whole |
| 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 required |
| Rasam powder | 1/2 tablespoon |
| Coriander (dhania) leaves | A few (for garnish) |
| Ghee | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry red chili | 1 whole |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 100 kcal |
| Protein | 2g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Fat | 6g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total Time | 40 |
Servings
This recipe serves 4 people.
Cuisine
- Type: South Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
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Prepare the Leaves: Begin by cleaning the betel leaves thoroughly. Break them into two parts and remove the central stem. Likewise, pluck the tulsi leaves from their stems and wash them well to remove any impurities.
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Make the Paste: In a mixer grinder, combine the cleaned betel leaves, tulsi leaves, garlic, black pepper, cumin seeds, tamarind, ajwain, and a splash of water. Blend the mixture until it becomes a smooth paste, ensuring all ingredients are well incorporated.
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Cook the Base: In a kadhai (wok), add the prepared paste along with finely chopped ginger, chopped tomato, curry leaves, salt, turmeric powder, and asafoetida. Sauté the mixture for about 2 minutes, allowing the flavors to meld together.
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Simmer the Rasam: Add water to the mixture and bring it to a simmer. Allow it to cook gently for 15 minutes, letting all the flavors develop and combine.
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Add Rasam Powder: Once the mixture has simmered, stir in the rasam powder and continue cooking for an additional 4 to 5 minutes. The rasam should become aromatic and flavorful at this stage.
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Prepare the Tempering: In a separate small pan, heat the ghee over medium heat. Once hot, add mustard seeds and the dry red chili. Let them sizzle for about 10 seconds until fragrant.
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Combine and Serve: Pour the tempering into the rasam pot, mixing well to incorporate the spices. Finally, garnish your rasam with freshly chopped coriander leaves for an added burst of flavor and color.
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Enjoy Your Meal: Serve your Tulsi and Betel Leaves Rasam hot with steaming rice and a side of Chow Chow Thoran for a comforting meal that is both nutritious and satisfying.
This Tulsi and Betel Leaves Rasam Recipe not only warms the soul but also brings a unique herbal twist to your dining table, showcasing the diverse flavors of South Indian cuisine. Enjoy the aromatic blend of herbs with every sip, and let it be a comforting addition to your lunch or dinner menu!
