Lunch
Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe Made Simple
If you enjoy Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe Made Simple cuisine, this Lunch recipe is worth trying at home....
⏱️
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 make rasam method of basil and betel leaves, first of all rinse the pot leaves and break them into 2 parts.
2
Take out the stem of the middle.
3
Remove the basil leaves from the stem and wash them well.
4
introduce the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some aqua in a mixer grinder.
5
Grind it well.
6
Put this paste, ginger, tomato, curry leaves, table salt, turmeric ground mix and asafoetida in a pot.
7
make for 2 mins and introduce aqua.
8
stew well for 15 mins.
9
After boiling, introduce rasam ground mix to it and make it for 4 to 5 mins.
10
Now toasty ghee in a pot for tempering.
11
introduce mustard seeds and parched red chilies.
12
After making for 10 seconds, introduce it to the rasam and agitate it.
13
accentuate with green coriander and offer.
14
offer basil and betel leaves with rice and chow chow thoran for dinner.
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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