Vetrilai Rasam / Betel Leaves Rasam

This simple and healthy rasam is made using betel leaves/ paan leaves/ vetrilai. Betel leaves aids in digestion. Choose tender betel leaves to make this rasam. Do try this comfort food

Preparation Time : 10 mins

Cooking time : 10 mins

Ingredients:

  1. Betel leaves/Paan leaves – 2 to 3 (based on size)
  2. Pepper – 1/2 tsp
  3. Cumin – 1 tsp
  4. Ripe Tomato – 1
  5. Garlic – 3 pods
  6. Tamarind extract – 4 tsp thick extract
  7. Coriander seeds – 1/2 tsp
  8. Curry leaves and coriander leaves – each 1 tsp

To Temper:

  1. Oil or Ghee – 1 tsp
  2. Mustard seeds – 1/2 tsp
  3. Cumin – 1/4 tsp
  4. Asafoetida – a pinch
  5. Green chilli – 1
  6. Curry leaves – a spring

Method:

  1. Remove the stalk and center part of betel leaf
  2. Tear the remaining into pieces and add it to mixie jar
  3. Add garlic,chopped tomato, pepper, cumin, curry leaves and coriander leaves to it and make it to a paste
  4. Take a Kadai and add ghee, add items to temper
  5. Add the grounded paste to it and saute well for 1 minute in a slow flame
  6. Add 2 cups of water (250 ml) to it and add salt and let it cook for 5 minutes in a medium flame
  7. Once the mixture cooked well, add tamarind extract to it and cook for a minute
  8. Switch off the flame and serve it
Vetrilai rasam/Betel Leaf Rasam
Rasam paste

Health Benefits:

  1. Betel leaf contains vitamins and rich source of calcium
  2. Helps in Digestion
  3. Helps in weight loss