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: 

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Take all ingredients to grind
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crush all ingredients except betal leaves first, then add in betal leaves give a speed.
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Just mix it with tamarind and tomato juice, set aside
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Heat oil/ghee, crack mustard seed, hing, red chilly
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pour in tamarind and tomato juice with grounded mixture
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add in cooked toor dal
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Now add in crushed ginger, curry leaves along with salt and turmeric powder, allow it to boil nicely
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Once it boiled for 2-3 mins, turn of heat. Then garnish with coriander leaves
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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.

 

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