Everyone knows the Betel leaves used for making paan. It has a special flavor due to its
combination taste of pepper and bitter. In India, Betel leaves is traditionally offered as a
mark of respect and auspicious beginnings due to its medicinal values. This leaves is one of
the main ingredient in ayurvedic medicine. To gain its full benefits it need to be consumed
without paan or areca nut. Ok, We can make few recipes with betel leaves to gain the full
benefits, today I am going to make the Soup/Rasam with this leaves. Let’s get started.
Ingredients:
Betel leaves - 4
Tomato - 1
Cumin seeds - 1 tsp
Black pepper corn - 1 tsp
Garlic pods - 6
Tamarind - 1 lemon size
Asafoetida - ½ tsp
Curry leaves - 2 spring
Turmeric powder - ½ tsp
mustard seed urad dal mix -1 tsp
Red chilli - 3
Ghee - 1 tsp
Salt as required
Steps:
Remove the stems from 4 to 5 betel leaves and cut into pieces. Add them into a mixer jar and
make it to course paste.
In a mortar Add 1 tsp cumin seeds, 1 tsp black pepper corn, 5 to 6 garlic pods and crush it
coarsely.
In a bowl or pan, add 1/2 cup juice taken from 1 lemon size tamarind.
Add 1 chopped tomato, ½ tsp asafoetida, 1 leaflet curry leaves (break it before adding),
required salt, ½ tsp turmeric powder and give a mix.
Now add crushed garlic mix and give a stir.
Add 1 cup of water and give a mix.
Heat a sauce pan and add the raw soup/rasam we made and bring to boil.
At this time add a course betel leaves paste, and 1 cup of water and bring to boil in very low
flame until bubble started on top.
In parallel, add 1 tsp of ghee in a seasoning pan and melt. Once melted add 1 tsp mustard
seed urad dal mix.
Once mustard start splutter add 3 broken red chillies and give a mix.
Add this seasoning on the rasam and give a stir.
Finally garnish with 1 leaflet fresh curry leaves and switch off the flame.
Now tasty and healthy betel leaves rasam is ready to serve.
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