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Why Vetrilai Rasam?
Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Betel leaf is good for health. Postpartum-friendly Vethilai rasam is easy to make. Rasam is a good home remedy for cold/ cough and helps digestion.
What kind of betel leaf should I use for rasam?
Can I reduce garlic?
Can I skip tamarind
For the sourness of the Betel leaf rasam, I have used both tomatoes and tamarind. If you are reducing tamarind adjust tomatoes accordingly
Can I add cooked dal?
Yes you can add dal but in that case, increase the rasam powder accordingly
Can I grind betel leaf into fine paste?
Should I boil the rasam for a long time?
No, avoid boiling the rasam for a long time, always cook rasam in low- medium flame till you see a frothy boil.
Can I make vegan Vetrilai rasam?
Yes, skip ghee and use oil for rasam. you can also use vegan butter
How to prepare rasam without rasam powder?
Use pepper powder, cumin powder, coriander powder, and a little red chili powder like thakkali rasam Other rasam recipes in TMF How to dry curry leaves How to keep curry leaves fresh for months How to make homemade tamarind paste Homemade Ghee
Ingredients:
To soak
To pulse :
3 betel leaves | vethalai 1/2 teaspoon rasam powder 1/4 turmeric powder
To prepare
Required salt
To temper:
1 + 1/2 teaspoon ghee 1/4 teaspoon mustard seeds 1/2 teaspoon cumin seeds Few fenugreek seeds 1 red chilli
To boil:
coriander leaves Asafoetida generous pinch
How to make Vetrilai rasam with step by step pictures:
Soak tamarind in hot water for 30 minutes
Add garlic, pepper, cumin seeds, betel leaves, rasam powder, and turmeric powder; pulse into a coarse mixture
filter and prepare tamarind extract Furthermore add tomatoes, pulse betel leaves, water, salt, required salt and pepper-cumin powder; smash and mix well
Add ghee and turn on the stove medium flame When ghee is hot add mustard seeds, cumin seeds, fenugreek seeds and red chilli; let them splutter
Add tamarind extract and mix well Furthermore, add coriander leaves and turn down to low - medium flame
Bring rasam to a frothy boil Finally, add asafoetida and mix well. turn off the stove
