South Indian RecipesLunchVegetarian

Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe

Name: Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian Recipes
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

A vegetarian South Indian Recipes recipe with sprig tulsi (holy basil), betel leaves (paan), cloves garlic. Ready in 40 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

865kcal

Estimated Cost

₹475-625

Carbs115g

Protein56g

Fats20g

Servings Scaler

Instructions

14 steps

1
To make rasam recipe of basil and betel leaves, first of all clean the pan leaves and break them into 2 parts
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few
2
Take out the stem of the middle
3
Remove the basil leaves from the stem and wash them well
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few
4
Add the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some water in a mixer grinder
betel leaves (paan)(2)cloves garlic(6)black pepper powder(1/3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind(25 grams)curry leaves - fewwater - as requiredcoriander (dhania) leaves - few
5
Grind it well
6
Put this paste, ginger, tomato, curry leaves, salt, turmeric powder and asafoetida in a pan
betel leaves (paan)(2)black pepper powder(1/3 teaspoon)tomato(1)curry leaves - fewginger - finely chopped(1 tablespoon)asafoetida (hing)(1/2 teaspoon)salt - as neededturmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon)coriander (dhania) leaves - few
7
Cook for 2 minutes and add water
water - as required
8
Simmer well for 15 minutes
9
After boiling, add rasam powder to it and cook it for 4 to 5 minutes
black pepper powder(1/3 teaspoon)turmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon)
10
Now heat ghee in a pan for tempering
ghee(1 teaspoon)
11
Add mustard seeds and dry red chilies
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)
12
After cooking for 10 seconds, add it to the rasam and mix it
rasam powder(1/2 tablespoon)
13
Garnish with green coriander and serve
coriander (dhania) leaves - few
14
Serve basil and betel leaves with rice and chow chow thoran for dinner
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe

A vegetarian South Indian Recipes recipe with sprig tulsi (holy basil), betel leaves (paan), cloves garlic. Ready in 40 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time40 min

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

115g(53%)

Protein

56g(26%)

Fats

20g(21%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To make rasam recipe of basil and betel leaves, first of all clean the pan leaves and break them into 2 parts
betel leaves (paan)(2)curry leaves - fewrasam powder(1/2 tablespoon)coriander (dhania) leaves - few
2
Take out the stem of the middle
3
Remove the basil leaves from the stem and wash them well
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few
4
Add the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some water in a mixer grinder
betel leaves (paan)(2)cloves garlic(6)black pepper powder(1/3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind(25 grams)curry leaves - fewwater - as requiredcoriander (dhania) leaves - few
5
Grind it well
6
Put this paste, ginger, tomato, curry leaves, salt, turmeric powder and asafoetida in a pan
betel leaves (paan)(2)black pepper powder(1/3 teaspoon)tomato(1)curry leaves - fewginger - finely chopped(1 tablespoon)asafoetida (hing)(1/2 teaspoon)salt - as neededturmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon)coriander (dhania) leaves - few
7
Cook for 2 minutes and add water
water - as required
8
Simmer well for 15 minutes
9
After boiling, add rasam powder to it and cook it for 4 to 5 minutes
black pepper powder(1/3 teaspoon)turmeric powder (haldi)(1/3 teaspoon)rasam powder(1/2 tablespoon)
10
Now heat ghee in a pan for tempering
ghee(1 teaspoon)
11
Add mustard seeds and dry red chilies
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)
12
After cooking for 10 seconds, add it to the rasam and mix it
rasam powder(1/2 tablespoon)
13
Garnish with green coriander and serve
coriander (dhania) leaves - few
14
Serve basil and betel leaves with rice and chow chow thoran for dinner
betel leaves (paan)(2)curry leaves - fewcoriander (dhania) leaves - few