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:
Reduces Gastric pain
Promotes Oral health
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
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
Oil/Ghee : 2 tsp
Mustard seeds : 1 tsp
Red chilly : 1
Hing/asafoedita : a pinch
Soak the tamarind in water and extract the juice. In that squeeze out one tomato, set aside.
Take peppercorns, cumin seeds, red chilly, garlic and betal leaf in a mixer. Make a coarse paste, mix it in tamarind juice.
Heat oil/ghee, crack mustard, hing, red chilly. Add in tamarind juice mixture along with salt and turmeric powder.
Add in curry leaves, crushed ginger too. Stir well. Allow it boil for a while, then add in cooked toor dal. mix well.
Allow it boil nicely. Turn off the heat, garnish with coriander leaves. Serve hot with white rice and take as a soup.
- You can add toor dal cooked water instead of cooked toor dal.
- You can leave cooked toor dal, can add water also.
- Crushed ginger will give nice aroma to rasam.
- You can add chopped tomato also instead of squeezing it.