Vethalai Rasam | Betel Leaves Rasam

With the betel leaves we can make quick rasam which helps to soothe and cure cold
/ cough. Betel Leaves Rasam / Vethalai rasam is simple and easy to make and it has
the strong flavor of vethalai along with other spices. 

Prep Time Cook Time Total Time

5 mins 20 mins 25 mins

5 from 1 vote
Course: Rasam Cuisine: Indian, Tamilnadu Servings: 4 people
Calories: 63kcal Author: Sowmya Venkatachalam

Ingredients
1 Gooseberry Size Tamarind
2 Leaves Betel Leaves / Vethalai
1 Tomato Chopped
1 tsp Peppercorns
1 tsp Cumin seeds
3 Garlic Cloves
1/4 tsp Asafoetida (Asafetida / Hing)
Few Curry Leaves
1/4 tsp Turmeric Powder
1.5 tsp Salt adjust to your taste
1 handful Coriander Leaves chopped

For Tempering
1 tsp Ghee
1 tsp Mustard Seeds
2 Red Chili
Few Curry Leaves

Instructions
1. Soak the tamarind in water and extract the juice
2. First wash the betel leaves and remove the stem. Chop the the betel leaves and grind it to a paste
3. Take peppercorns, cumin seeds and garlic cloves in a mixer jar or a pestel-mortar and crush it coarsely
4. Heat a sauce pan. Add tamarind juice, tomato, turmeric powder, salt, asafetida, curry leaves and crushed
peppercorns+cumin seeds+garlic cloves and allow the mixture to boil till the raw smell of tamarind goes
off
5. Then, add the betel leaves paste and stir well. Allow this mixture to boil again for couple of minutes
6. Add water and adjust the consistency. Keep the flame low till a frothy layer forms on top of the rasam
and then switch off the flame
7. Garnish with coriander leaves
8. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add broken red chili along with curry
leaves and sauté for few seconds and then pour this seasoning into the rasam
 9. Yummy and healthy Vethalai Rasam (Betel Leaves Rasam) ready to serve!

Nutrition
Serving: 1cup | Calories: 63kcal | Carbohydrates: 8.5g | Protein: 2.2g | Fat: 3.1g | Saturated Fat: 1.4g | Cholesterol:
5.4mg | Sodium: 12mg | Potassium: 470mg | Fiber: 2.7g | Sugar: 4.9g | Vitamin A: 1600IU | Vitamin C: 34.7mg |
Calcium: 40mg | Iron: 1.4mg