Tuesday, July 29, 2014

Betel Leaves Tomato Rasam/Vethalai Thakkali Rasam/Vetrillai Thakkali Rasam

I started cooking with betel leaves recently that too after my India trip, actually betel leaves have many medicinal values, they are good for easy digestion and one among the best remedy for cold. Obviously who will miss the chance to cook with this incredible leaves. You may wonder how i get this much fresh leaves, i asked my mom to carry some betel leaves from India and she got me some super fresh leaves. After cooking a couple of dishes, i have even freezed them, yes dont laugh here. Frozen leaves will be definitely handy if you plan to make a gravy or a rasam with them. After a fingerlicking Kuzhambu and a Comforting rasam, here comes an another culinary experiment i did with betel leaves.



In my earlier post of Betel leaves rasam, i prepared the rasam as per my aunt's recipe, but today's recipe is totally my own creation. Yes instead of making a grounded mixture with betel leaves and spices as like my previous post went for, i simply prepared this rasam with usual rasam powder and a coarse paste prepared with betel leaves and tomatoes, also i tempered this rasam with ghee along with usual spices and garlic, which makes the difference from other betel leaves rasam.Only tomatoes is used in this rasam for the tanginess so this rasam is totally a tamarind free dish if you ran out of tamarind just skip it and add tomatoes in your rasam. Do give a try to this rasam friend, am sure you will definitely love this super flavourful comforting food.Sending to Pari's Only - Gluten Free Cooking.


8nos Betel leaves
3nos Tomatoes
1tbsp Rasam powder
1tsp Mustard seeds
1/2tsp Cumin seeds
2no Dry red chillies
Few curry leaves
Chopped coriander leaves
2nos Crushed garlic cloves
Salt
1tbsp Ghee

Grind the betel leaves and tomatoes as coarse paste.

Take the coarse paste of tomatoes-betel leaves, rasam powder together in a pan.

Add enough water,chopped coriander,salt and bring it to boil.

Put off the stove immediately.

Heat enough ghee, let splutters the mustard seeds, cumin seeds and fry the dry red chillies,crushed garlic cloves, curry leaves.

Add this tempered spices to the already prepared rasam.

Give a stir and serve warm.

17 comments:

  1. This would be great with some potatoes or flatbread. Yum!

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  2. Je n'ai encore jamais goûté aux feuilles de Betel. J'en mangerai avec plaisir.
    A bientôt

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  3. Such a comfort food...Rasam got added value with this healthy betel leaves

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  4. wow..I have never tried betel leaves in rasam,sounds good & interesting!!!

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  5. Something v new Priya love the recipes you post they are so innovative :)

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  6. tis shd be perfect for tis filthy weather.,yummyy

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  7. Beetel leaves are good for digestion and making it into one other digestion friendly item rasam is kind of a great idea akka..
    I try to minimise my tamarind usage as well using more tomatoes

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  8. would taste yumm with rice and potato fry..

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  9. Delicious and lovely looking rasam.
    Deepa

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  10. I have a betel tree or vine growing in our garden :), never tried cooking with it usually used for eating the arika nuts :). thanks for the recipe

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  11. flavorful rasam.will try this version

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  12. Yummy! I didn't know betel leaves. Thank you for sharing.

    Jasmine x

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  13. it sure aids in digestion. lovely recipe and click

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  14. Today I went for a cradle ceremony and was presented with a couple of betal leaves, now I know what to do with them, your delicious rasam recipe is just in time for me to try :)

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