Betel leaves Rasam (Vettila Rasam)
Betel leaf is commonly known as "Paan’ in India and its used to worship Gods as well as for all other religious ceremonies including wedding. Majorly across India it’s used in making "Paan’ a chewing stimulant comprising betel leaves, areca nut, tobaco and other flavors and spices.
Betel leaves health benefits are many. Mainly it promoted metabolism, it’s very useful for chest & lung congestions.
Now let’s prepare a tangy, spicy aromatic rasam where betel leaves play a major role.
Ingredients required:
• Betel leaves 3 to 5 nos(medium size)
• Cumin seeds 1 tsp
• Fennel seeds 1/2 tsp
• Black peppercorn 1/2 tsp
• Green chillies 2 most
• Garlic 5 cloves
• Coriander leaves 3 sprigs
• Turmeric powder 1/4 tsp
• Tomato 2 medium size cut in qts
• Mustard seeds 1/2 tsp
• Fried red chilli 2 nos cut in halves
• Curry leaves 1 sprig
• Cooking oil 1tbsp
• Asafoetida 1/3 tsp
• Rock salt to taste
In a blender jar, grind all above ingredients except mustard seeds, curry leaves, asafoetida and red chilli to a coarse consistency.
Heat a stock pot over medium flame
Add the grounded paste in to it and pour 4 cups of water and stir well
Add required salt, asafoetida and mix well and allow to simmer.
Now it’s time for tempering. Heat a pan, pour in in the oil and once oil is hot, add mustard seeds, red chilli and curry leaves. Once mustard starts sputtering, pour the tempering to rasam and mix well
Ensure rasam is not over boiled. Once it starts bubbling, put of the flame. Cover the pot and leave it to infuse all aroma and flavors in to rasam.
Serve rasam hot, garnish it with a betel leaf.
Happy Cooking!
