Betel Leaves Rasam/Vethallai Rasam/Vetrillai Rasam

After making some fingerlicking gravy with betel leaves, here comes an interesting Indian soup aka rasam.This betel leaves aka vethallai rasam goes for simple preparation, for this dish you doesnt need rasam powder we usually go for rasam. A grounded spice mixture is enough to make this flavourful,very delicious rasam. Actually i have tasted this rasam long back at one of my aunt's home, trust me i never want to make or taste this betel leaves rasam ever, but since ever i heard about the medicinal value of this incredible leaves, i seriously want to make this rasam. Finally i tried at home with my aunt's help and everyone at home had this fabulous dish with a simple spicy potato fry for their lunch two days back.

If you want to try something different from the usual one, you have to give a try this green rasam, this rasam will definitely help you for easy digestion.Obviously if you get betel leaves easily dont forget to give a try this fantastic dish.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice.

8nos Betel leaves
5nos Garlic cloves
1tsp Cumin seeds
1tbsp Peppercorns
1/2tsp Tamarind pulp
1no Tomato (small & crushed)
1tsp Mustard seeds
1/2tsp Cumin seeds
2no Dry red chillies
Few curry leaves
Salt
Oil
2nos Betel leaves (chopped thinly for garnishing)

Grind the betel leaves as fine paste.

Grind the garlic cloves, cumin seeds, peppercorns as bit coarse paste.

Take the crushed tomato,grounded betel leaves, tamarind pulp and grounded garlic-cumin paste together in a pan.

Add enough water,salt and bring it to boil.

Put off the stove immediately.

Heat enough oil, let splutters the mustard seeds, cumin seeds and fry the dry red chillies, curry leaves.

Add this tempered spices to the already prepared rasam, finally add the chopped betel leaves.

Give a stir and serve warm.