Healthy Food Recipes - Vetrilai Rasam (Betel Leaves Rasam)!
Posted on: 22/Jan/2015 11:21:51 AM
Ingredients:
- Vetrilai (Betel leaves) – 3 nos
- Toor Dal – ¼ cup
- Tamarind extract – 1 cup
- Tomato – 2 nos
- Green Chilli – 1
- Mustard Seeds – ½ spoon
- Cooking oil- 1 spoon
- Curry leaves – a few c
- Coriander leaves – a few
- Asafoetida – a pinch
- Salt – as required
- Turmeric powder – a pinch
To Grind (Rasam Powder):
- Pepper corns – 1 spoon
- Cumin seeds – 1 spoon
- Garlic – 5 cloves
Method:
- Add a pinch of turmeric powder and water in the Toor dal and pressure cook it for about 2 whistle or the Toor dal boiled water is more than enough.
- Soak tamarind in water and extract juice from it.
- Cut the tomato and add it to the tamarind extract.
- Grind pepper corns, cumin seeds and garlic in a mixer to a coarse powder without the addition of water.
- Heat the pan with one spoon of oil and add the mustard seeds and allow it to splutter. Then add curry leaves, splinted green chilli and the grinded coarse powder. Keep the stove in low flame.
- Then immediately add the tamarind –tomato extract into it and add required salt in it.
- At the time when rasam gets boiling well, add the Toor dal boiled water to it and add a pinch of asafoetida into it.
- Add the chopped betel leaves into it and switch off the flame.
- Transfer it to a serving bowl and sprinkle the chopped coriander leaves for garnishing.
Note:
- Use only the fresh and tender betel leaves (medium range).
- Remove the leaf part alone from the creeper and wash thoroughly before using it for the dish.
- Betel leaves is generally termed as ‘Vethalai’ in Tamil.
- Betel leaves are very effective in curing cold and cough.
- Betel leaves are considered as the natural body cooler and pain reliever.
Recipe by : More Recipes»
Mrs. Lavanya Sampath
