Betel Leaf Rasam
Want some healthy and delicious Rasam recipe. Here is the new revolution idea by Chef Preetha Srinivasan. She made an Upgraded version of Rasam “Vethalai Rasam”. Make a deliciously rich and Tangy Betel Leaves Rasam for all those special occasions when you need to impress all guest.
INGREDIENTS
4 to 5 betel leaves
¾ tsp black pepper
1 tsp cumin seeds
2 dried red chillies
2 to 3 garlic cloves
2 small tomatoes, pureed
Pinch turmeric powder
Hing dissolved in water
Salt to taste
1 tbsp ghee
4 to 5 curry leaves, slivered or whole
- 4 to 5 betel leaves
¾ tsp black pepper
1 tsp cumin seeds
2 dried red chillies
2 to 3 garlic cloves
2 small tomatoes, pureed
Pinch turmeric powder
Hing dissolved in water
Salt to taste
1 tbsp ghee
4 to 5 curry leaves, slivered or whole
DIRECTIONS
1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
2. In another pan, heat oil and fry hing.
3. Add dals. Roast on a medium flame till the dals change colour.
4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.
5. Grind along with coconut and salt to a semi coarse powder.
6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)
1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
2. In another pan, heat oil and fry hing.
3. Add dals. Roast on a medium flame till the dals change colour.
4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.
5. Grind along with coconut and salt to a semi coarse powder.
6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)
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