Today i have for you all an easy peesy flavorful ” Betel leaves Rasam / Veeledele Leaves Rasam ” a great dish to tickle your taste buds and an excellent home remedy for indigestion vows . If you are fighting that guilt of over indulgence / suffering from indigestion / craving for some simple comfort food … this betel leaves rasam is perfect for it . Its unique .. easy .. simple and full of flavors .
Rasam is the most popular south Indian accompaniment which pairs nicely with rice as well as soup / appetizer . There are many types of rasam one can make .I have shared before Udupi rasam , Jack fruit seeds rasam , Pudina rasam , pepper rasam etc and today the chosen one is Beetel leaves Rasam . Beetel leaves are called as veeledele in Kannada and is a must for any auspicious occasions be it for wedding , festival , pooja etc . It is a part of tambula/ kalasa during those rituals . They are not only auspicious .. but healthy too . Betel leaves along with chuna is given to a new lactating moms everyday post lunch as it aids in milk production . They aid in digestion , good for weight loss , cold cough , oral health and diabetes too ..no wonder these heart shaped leaves are part of our age old tradition since long . Apart from consuming them in the form of paan .. one can make few dishes too out of it . Today’s recipe Betel leaves rasam is one such example .Do try once n i’m damn sure.. you will like it ….
Wash the betel leaves nicely. Try to pick medium or young leaf .
Take out the top stem part and the roughly chop the leaves .
Finely chop tomatoes . Soak tamarind in warm water . Extract its pulp. .
Transfer chopped tomato into the cooking vessel . Add some water , turmeric and keep to boil.Let the flame be medium .
Add a tsp of oil to a small kadai and add all the ingredients mentioned under " to roast " . Fry till dal gets golden brown and chillies are crisp .
Add roughly chopped betel leaves and saute for 2-3 mins so that the raw smell of it reduces a bit . Switch off and allow to cool .
Once they comes to room temperature , powder them in a mixer .
Once tomatoes are half cooked , add tamarind pulp , salt and powdered masala to it . Add water depending on your preferred choice of consistency . Mix well . Allow the rasam to boil well on medium flame . taste test .
Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds and cumin seeds .When mustard splutters add a pinch of hing , curry leaves and switch off. Pour it over the rasam. Garnish with coriander leaves .
Serve piping hot Betel leaves Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.
Instead of hing .. you can add few garlic flakes
If you want you can add 1-2 tbsp cooked tuvar dal too .
If the betel leaves are too matured .. discard the thick centre stem of the leaf . Else rasam might turn little bitter .