Betel leaves Rasam/ Paan Patta Rasam!!
YES , you heard it right :)
Betel leaves Rasam or Vetrilai Rasam as known in Tamil is a very easy, unique and tasty Rasam that has lot of medicinal properties. The betel leaf / Paan Patta along with our spices give the Rasam a very unique flavour. Also it feels good to have this ventrilai rasam/ betel leaves rasam when you have cold.
You can have this Rasam as a soup or can even have with hot rice.

Ingredients

Tamarind (Gooseberry size) - 1½ cup Extract
Tomato (chopped) - 1 nos.
Betel leaves (Paan Leaves) - 6 nos
Black Pepper corn - 1 tsp
Jeera seeds - 1 tsp
Ghee - 1 tsp
Red chilli whole (optional) - 1 nos.
Turmeric Powder - ¼ tsp
Garlic clove - 2 or 3 nos.
Mustard seeds - ¼ tsp
Asafoetida - little
Salt - to taste
Water - 1 cup

Method:
1. Add in a Blender jar garlic clove, black Pepper corn, jeera seed and betel leaves
2. Remove the top stem part of the leaf and little of the leaf tip
3. Grind it coarsely in a powder
4. Now take a pan and add to it tamarind extract, chopped tomatoes and the coarsely ground powder
5. NOTE: You can also grind the tomato instead of chopping if you like
6. Nicely mash the tomatoes with your hand
7. Now place the Tamarind mixture pan on the stove
8. To it add turmeric powder, required salt and mix it well
9. Let the Rasam cook till they turn frothy
10. Add water to adjust the consistency
11. Let it boil for few minutes till they turn frothy
12. Switch off the flame
For Tempering
13. Add little ghee. When hot add the mustard seeds and let it crackle
14. Now add little asafoetida, red chilli broken in two and roughly torn betel leaf to the ghee.( Red chilli is optional )
15. Mix well and add to the ready Rasam
16. And it’s ready!!!
17. A healthy, yummy Betel Leaves Rasam!!
18. You can enjoy as a soup or have with steam rice :)

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#BetelLeavesSoup

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