Betel Leaf Rasam/ Pan Ke Pathe ka Rasam/Vetrilai Rasam

Betel Leaf Rasam is a South Indian soup which is also mixed with Rice and eaten. It has medicinal value due to the Betel Leaves and the Pepper content in it. It is very good for feeding mothers.

Ingredients:

To grind:

Black Pepper – 1 tsp

Cumin Seed – 1 tsp

Medium Sized Betel Leaf – 8 to 10

Other Ingredients

Tomatoes (medium sized) 2

Turmeric Powder – 1 pinch

Salt to taste

Sugar – ½ tsp

For tempering:

Ghee (Gingerly Oil) – 1 tbsp

Mustard Seed – ¾ tsp

Curry Leaves from 1 twig

Betel Leaf – 3 (finely chopped)

Asafoetida – 1 pinch

Tamarind – small goose berry sized soaked in water

Method:

Crush the black pepper, Cumin Seed and Betel Leaf without any water and keep aside.

Take the Tomatoes, Turmeric Powder and Salt in a vessel and crush them by hand as much as possible.

Add a cup of water. Add the Tamarind juice to it.

Heat them together and allow it to come to a boil. Simmer for 4 to 5 minutes in medium flame.

Add Sugar, crushed Pepper, Cumin Seed and Betel Leaf mixture. Make it to come to a rolling boil.

In the meanwhile, Heat Oil in a pan. Add Mustard and allow it to crackle.

Add Curry Leaves and chopped Betel Leaves. Stir for a minute in low flame till the leaves become crisp. Add Asafoetida Powder.

Transfer this to the Rasam.

When it comes to a rolling boil, switch off the flame. Cover with a lid immediately and allow to rest for 10 minutes.

Serve with Rice or drink it as soup.