BM #127 Week 3 Day 1 - 

This week is a continuation of the A-Z series and I am working on Tamilian cuisine and the letters for this week are V,W and X.

For the letter V, Rasam with Betel leaves has been a new found favorite for us. The rasam is supposed to be good for the rainy months to ward off any seasonal infections.

I have tried both the garlic and no garlic versions and each one turns out just as good. I tried adding some cooked toor dal to make it extra nutritious or just the cooked toor dal water too. This works well with any dal component and can be made in a jiffy.

I served the Betel Leaves Rasam with Tomato Dal, Kala Chana Patoli, Proso Millet for a meal.

Recipe Source here
Ingredients - 

Tomato, chopped 1/2 cup
Tamarind small lime sized portion soaked in hot water
Betel leaves 2 small
Coriander leaves handful
Salt and Turmeric as needed
Jaggery 2 tsp (Optional)
Garlic, crushed 1 tsp (Optional)
Peppercorns 1/2 tsp
Cumin Seeds 1 tsp
Seasoning (Ghee 1/2 tsp, Mustard seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)

Method Of Preparation -

Extract tamarind juice from the soaked tamarind and set aside.                                                                            

Grind half of the chopped tomato, betel leaves, and coriander leaves into a fine paste adding as much water as needed.

Make a fine powder of peppercorns and cumin seeds.

In a heated sauce pan, add ghee and mustard seeds. After the mustard seeds pop add asafotida and pour the tomato-betel leaves paste, tamarind water, salt, turmeric and jaggery.

Add crushed garlic into the mixture. [If using Garlic - I have tried both ways]

Let the mixture come to a boil. Sprinkle the peppercorn-cumin powder and add water to adjust the flavors.

After about 5 minutes, cover and remove from heat.

Serve it as part of a meal.


Preparation Time  15 minutes
Makes 3 cups
Posted by Harini R on Sunday, October 17, 2021


  1. Srivalli Says:
  2. Wow Harini, this rasam sounds out of the world!..will surely bookmark to make it soon...

  3. Wow ! This rasam must be so flavorful ! I have never heard of this particular rasam , and I am trying to absorb the flavors . Super one Harini !

  4. Radha Says:
  5. This is yum! I love vetrilai rasam and wanted to try your recipe too! I am noting down the betel leaves in my grocery list to buy and try this recipe.

  6. Suma Gandlur Says:
  7. I have not used or tasted betel leaves in cooking. This rasam must be uniquely flavorful.

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