Tulsi and Betel Leaves Rasam Recipe
Introduction
Welcome to a culinary journey steeped in tradition and flavor, where we bring to your table a delightful South Indian classic: Tulsi and Betel Leaves Rasam. This vibrant and aromatic dish is not only a comforting soup but also a perfect accompaniment to hot steaming rice, enhancing your meal with its unique blend of spices and fresh herbs. Rich in the goodness of holy basil (Tulsi) and the refreshing betel leaves (Paan), this rasam is a true testament to the power of simple ingredients coming together to create something magical.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 kcal |
| Protein | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
| Potassium | 250 mg |
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 medium |
| Curry leaves | A few |
| Ginger (finely chopped) | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | As needed |
| Turmeric powder (Haldi) | 1/3 teaspoon |
| Water | As required |
| Rasam powder | 1/2 tablespoon |
| Coriander leaves (Dhania) | A few, for garnish |
| Ghee | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry red chili | 1 piece |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total | 40 |
Servings
This recipe serves 4, making it perfect for a family meal or a cozy gathering with friends.
Instructions
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Prep the Leaves: Begin by carefully cleaning the betel leaves, tearing each one into two parts while discarding the thick stem in between. Next, pluck the leaves from the Tulsi stems, discarding the stems, and wash both types of leaves thoroughly to remove any impurities.
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Make the Paste: In a blender, combine the betel leaves, Tulsi leaves, garlic, black pepper, cumin seeds, tamarind, and ajwain (carom seeds). Blend these ingredients together into a fine paste, adding a small amount of water as necessary to facilitate blending.
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Cook the Base: In a wok or kadhai, add the freshly ground paste along with finely chopped ginger, chopped tomato, a few curry leaves, salt, turmeric, and hing. Pour in enough water to create your desired consistency for the rasam. Allow this mixture to come to a gentle boil over low heat, simmering for about 15 minutes to allow the flavors to meld beautifully.
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Add the Rasam Powder: After simmering, stir in the rasam powder, cooking until the rasam becomes frothy and aromatic. This step enhances the flavor profile, giving the rasam its signature taste.
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Temper the Rasam: To finish, heat ghee in a tadka pan over medium heat. Add the mustard seeds and dry red chili, allowing them to splutter and release their enticing aromas. Once ready, pour this tempering over the simmering rasam and give it a gentle stir.
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Garnish and Serve: Finally, garnish your Tulsi and Betel Leaves Rasam with freshly chopped coriander leaves for an added burst of flavor and color. Serve this dish hot, either alongside steaming rice with a side of crispy Elai Vadam or enjoy it as a piping hot soup that warms the soul.
Conclusion
This Tulsi and Betel Leaves Rasam is a wonderful representation of South Indian cuisine, balancing health and flavor seamlessly. Its unique ingredients not only provide a delicious taste but also bring numerous health benefits, making it a delightful addition to your dining table. Whether you savor it on a rainy day or as part of a festive meal, this rasam is sure to become a cherished favorite in your household. Enjoy every spoonful of this comforting, aromatic dish!
