VETRILAI POONDU RASAM/BEETEL LEAF GARLIC RASAM
Rasam happens to be my all time comfort food. I make this almost daily as we all love to eat South Indian food.But I have never made this rasam until my friend told this recipe last time when I met her. The main ingredient is betel leaf, which is considered auspicious and given with turmeric and kumkum to ladies during poojas. Betel leaf is also offered to GOD and is also eaten at the end of the meal with betel and chuna. Always select light green colored leaves as they are tender. Betel leaves aids in digestion and imparts a unique taste. Also this rasam has the added benefits of garlic, which is good in combating with cholesterol.
Whenever you need a simple meal after having heavy foods for days in succession, try out this rasam. It’s mesmerizing taste will make you feel an instant liking to it. If you want to avoid garlic, feel free to try it out. It is equally delicious without garlic too. I learnt that betel leaves are an excellent source of calcium and so good for your health. Knowing the health benefits, do try to include betel leaves in your diet and try out this rasam. My friend also told me about Betel Leaf rice, which I intend to make shortly. Point to be noted here is that, this rasam should not be boiled for long. Just bubbling away would do. I have not used tamarind extract here and have added tomatoes for the sourness. I have some collection of rasam recipes such as Tomato Rasam, Lemon Rasam, Mysore Rasam, Goddu Rasam and Pepper Rasam to name a few. Try out this exotic rasam and let me know.
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- 4 number Betel Leaves
- 1 number tomato
- 1 clove garlic
- 1 tsp pepper
- 1 tsp jeera
- 1/2 tsp asafoetida
- 1/2 tsp mustard
- 1 number Red Chilly
- 1 tsp ghee
- To Taste salt
- A Few coriander leaves
Ingredients
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- Take betel tender leaves.
- Remove the middle part of the stem, tear it and place it in a blender.
- Adding water take out the betel juice.
- Place pepper, jeera and garlic in a blender.
- Powder coarsely.
- In a pan add betel juice and water.Add chopped tomato, salt and boil.
- Let it boil for 5 minutes.
- In a tempering laddle add ghee, mustard, asafoetida and red chilly.
- Pour the tempering to the rasam.
- Vetrilai Poondu Rasam or Betel Leaves Garlic Rasam is ready.Serve hot with rice and any curry.
You can add ginger in place of garlic and follow the same proceedure.
You can add tamarind extract also.
You can grind tomatoes along with betel leaves.
Don't boil the rasam for too long.
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