Betel Leaves Rasam – Vetrilai Rasam Recipe - Vethalai Rasam

Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time. After Varalakshmi pooja, I had so many betel leaves in hand. Usually I make homemade paan /  sweet beeda or have it with gulkand as it helps for better digestion. As you all know, betel leaves has innumerable health benefits and uses. So this time, I wanted to make vethilai rasam. 

I followed my tomato rasam recipe, made slight changes and came up with this recipe. With the dominating flavor of betel leaves, it tasted yummy. Sendhil & myself loved it. Use vellai vethalai for best taste. Karuppu vetrilai may taste bitter and gives a pungent taste. 

Friends, do try this easy betel leaves rasam for a change. You will love it like us. Ok, lets see how to make vetrilai rasam with step by step pictures.

Do check out my other rasam varieties 

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe for rice

Cuisine: South Indian

Category: Rasam recipe

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Betel leaves - 2 or 3 ( I used 3 small leaves) Ripe tomato - 1 Green chilli - 1 Pepper - 1/2 tsp Cumin seeds - 1 tsp Dhania / coriander seeds - 1 tsp Toor dal - 1 tsp Garlic cloves - 5 Tamarind – Berry size Sugar - 1/4 tsp Turmeric powder – 1/4 tsp Salt & water - as needed Coriander leaves - to garnish To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing / asafetida - a pinch Red chilli - 1

HOW TO MAKE BETEL LEAVES / VETRILAI RASAM

1. Wash and remove the stalk of betel leaves.  Tear the leaves and take in a mixie jar.
2. Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, toor dal, garlic cloves and grind to a smooth paste.
3. Take the paste in a kadai. Add salt, turmeric powder, sugar and 1 cup of water.
4. Boil for few minutes till frothy and nice smell arises.
5. Temper mustard seeds, cumin and red chilli. Add to rasam. Garnish with coriander leaves.
6. Serve hot with plain rice adding few drops of ghee.

BETEL LEAVES RASAM RECIPE / VETRILAI RASAM - STEP BY STEP PICTURES

Wash the betel leaves. Remove the stalk part (kaambu). Tear the leaves roughly. Take in a mixie jar. Add chopped tomatoes, pepper, cumin seeds, dhania, green chilli, garlic to the mixie jar. Grind to a smooth paste adding required water. Heat a kadai and add the rasam paste. Add 1 cup of water, turmeric powder, salt and sugar.  Let it boil for few minutes till frothy with a nice smell. Switch off the flame.  Heat ghee in a small kadai. Temper mustard seeds, cumin seeds, red chilli and hing. Add to the rasam. Garnish with coriander leaves. Serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of betel leaves based on the size. I used 3 small ones, if big use 2. Do not use more.  You can use red chilli in place of green chilli while grinding. Do not skip dhania and garlic as it lends a special flavor to the rasam. Toor dal adds slight thickness to the rasam. You can skip it if you want.  Tamarind adds a milk tanginess to the rasam and helps to balance the bitter taste of betel leaves. But do not use more. Tempering in ghee at the end makes the rasam more flavorful.

Yummy, interesting betel leaves rasam is ready to relish with plain rice adding few drops of ghee.

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