Vethalai Rasam/Betal Leaf Rasam/Paan leaf rasam or soup for cold and cough

Rasam is always a staple item in South Indian Cuisine. We make many varieties of  rasam. Vethalai or Paan leaves or Betel leaves also can be used in making Rasam. Betel leaves are good source of calcium and best for lactating mothers too. It helps in digestion of food and also relives stomach discomfort after having a heavy feast.

Some of health benefits of Betal leaf/vethalai:

  • Eases constipation

  • For Cold

  • Improves Digestion

  • Reduces Gastric pain

  • Treats Diabetics

  • Promotes Oral health

  • Relieves cough

  • Prevents Cancer

  • Vaginal hygenie

For lot of health issues, we can use this betal leaf. We don’t like to have betal as paan. But it have lots of health benefits. So I mostly used to have this vethalai as rasam, so my son can also have this. Today I like to share this vethalai rasam, so all can know the benefits and enjoy this healthy rasam too. Let see how to make this vethalai rasam. Check out my Thuthuvalai Rasam recipe also

Prep Time : 5 mins     Cooking Time : 15 mins

Serves : 3

Ingredients:

Tamarind : 1 Gooseberry size

Betal leaves : 2

Tomato : 1 large

Pepper corns : 1 tsp

Cumin Seeds : 1 tsp

Garlic : 2 nos

Red chilly : 1

Ginger : 1 inch crushed

Toor dal : 2 tsp (cooked) optional

Turmeric powder : 1/2 tsp

Salt to taste

Curry leaves : 1 spring

Coriander leaves for garnish

To Temper: 

Oil/Ghee : 2 tsp

Mustard seeds : 1 tsp

Red chilly : 1

Hing/asafoedita : a pinch

Method: 

  1. Soak the tamarind in water and extract the juice. In that squeeze out one tomato, set aside.
  2. Take peppercorns, cumin seeds, red chilly, garlic and betal leaf in a mixer. Make a coarse paste, mix it in tamarind juice.
  3. Heat oil/ghee, crack mustard, hing, red chilly. Add in tamarind juice mixture along with salt and turmeric powder.
  4. Add in curry leaves, crushed ginger too. Stir well. Allow it boil for a while, then add in cooked toor dal. mix well.
  5. Allow it boil nicely. Turn off the heat, garnish with coriander leaves. Serve hot with white rice and take as a soup.

Pictorials: 

IMG_20180811_122620
Take all ingredients to grind
IMG_20180811_122737
crush all ingredients except betal leaves first, then add in betal leaves give a speed.
IMG_20180811_122959
Just mix it with tamarind and tomato juice, set aside
IMG_20180811_123426
Heat oil/ghee, crack mustard seed, hing, red chilly
IMG_20180811_123442
pour in tamarind and tomato juice with grounded mixture
IMG_20180811_123550
add in cooked toor dal
IMG_20180811_123851
Now add in crushed ginger, curry leaves along with salt and turmeric powder, allow it to boil nicely
IMG_20180811_125158
Once it boiled for 2-3 mins, turn of heat. Then garnish with coriander leaves
IMG_20180811_133910
Tada. Serve hot with white rice or have as a soup. Healthy eating……..

Notes:

  1. You can add toor dal cooked water instead of cooked toor dal.
  2. You can leave cooked toor dal, can add water also.
  3. Crushed ginger will give nice aroma to rasam.
  4. You can add chopped tomato also instead of squeezing it.

 

Advertisements

7 Comments Add yours

  1. Never knew betel leaves could be used like this! Made Rassam just a day before & betel leaves were lying in the refrigerator!! Next time will surely try this recipe! Do we need to add rassam powder to it too?

    Liked by 1 person

    1. Thank u Pooja. Do try n let me know. No need rasam powder n all. I usually add coarsely grinded pepper, cumin, garlic, red chilly. Ginger is an optional. Do as I said in better rasam. Thank u for stopping by. Good for digestion

      Liked by 1 person

  2. I like this weblog very much, Its a very nice position to read and incur information.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.