Lunch
Homemade Tulsi And Betel Leaves Rasam Recipe
Learn how to prepare Homemade Tulsi And Betel Leaves Rasam Recipe with this simple recipe. Perfect for Lunch and ideal for South Indian Recipes lovers....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 4 sprig Tulsi (holy basil)
- 2 Betel leaves (paan)
- 6 cloves Garlic
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/3 teaspoon Black pepper powder
- 1/2 teaspoon Cumin seeds (Jeera)
- 25 grams Tamarind
- 1 Tomato
- Curry leaves - Few
- 1 tablespoon Ginger - finely chopped
- 1/2 teaspoon Asafoetida (hing)
- Salt - as needed
- 1/3 teaspoon Turmeric powder (Haldi)
- Water - as required
- 1/2 tablespoon Rasam Powder
- Coriander (Dhania) Leaves - Few
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds
- 1 Dry Red Chilli
Instructions
1
To begin making the Tulasi And Betel Leaves Rasam procedure, sanitize the betel leaves and tear it into 2 parts discarding the thick stem in between the leaves.Take out the leaves from the tulsi and discard the stem.
2
Wash the leaves thoroughly.mash betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little aqua in a blender.Take a wok/kadhai, empty in the ground betel leaves & tulsi paste, ginger , finely sliced tomato, curry leaves, seasoning, turmeric & hing.empty in aqua.
3
Let it bubble well for 15 moments in low flame.After boiling empty in rasam ground mix and cook thoroughly until frothy.The next step is to temper the rasam.
4
toasty ghee in a tadka pot on medium toasty, empty in mustard and red chilli and allow it to splutter.
5
empty in this to the rasam and top with coriander leaves.present Tulsi And Betel Leaves Rasam with burning steaming rice and Elai Vadam or consume as burning piping broth.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsMaster Chef
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