Betel Leaf Rasam (Vetallai Rasam) Recipe

Name: Betel Leaf Rasam (Vetallai Rasam)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 4 to 5 betel leaves; 3/4 3/4 tsp black pepper; 1 1 tsp cumin seeds; 2 2 dried red chillies; 2 2 to 3 garlic cloves 2 or 3; 2 2 small tomatoes, pureed; 1 Pinch turmeric powder; 1 Hing dissolved in water; 1 Salt to taste; 1 1 tbsp ghee; 5 4 to 5 curry leaves, slivered or whole

Servings: persons

5 4 to 5 betel leaves
3/4 3/4 tsp black pepper
1 1 tsp cumin seeds
2 2 dried red chillies
2 2 to 3 garlic cloves 2 or 3
2 2 small tomatoes, pureed
1 Pinch turmeric powder
1 Hing dissolved in water
1 Salt to taste
1 1 tbsp ghee
5 4 to 5 curry leaves, slivered or whole

1
1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
2
2. In another pan, heat oil and fry hing.
3
3. Add dals. Roast on a medium flame till the dals change colour.
4
4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.
5
5. Grind along with coconut and salt to a semi coarse powder.
6
6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 4 to 5 betel leaves, 3/4 3/4 tsp black pepper, 1 1 tsp cumin seeds, 2 2 dried red chillies, and more.

Yes, Betel Leaf Rasam (Vetallai Rasam) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Betel Leaf Rasam (Vetallai Rasam)

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