Vetrilai Rasam - Rasams can be mild, soothing, and appetizing such as tomato rasam, dal rasam, fruits rasam to name a few while some act as medicine like that of pepper or milagu rasam, jeera or cumin rasam, inji or ginger rasam. Betel leaves rasam or vetrilai rasam fall in the second category. Betel leaves are warm, pungent and bitter. They have chromium, calcium and are alkalizing. They aid in digestion. I remember my grandmother giving me betel leaves along with cumin and little jaggery when i suffer from indigestion. Betel leaves also helps to relieve congestion and sore throat. Whenever i have betel leaves , i make this rasam. This rasam is slightly bitter in taste but goes well with rice and mild curry.
Ingredients:
Herbs - Betel leaves with central vein removed. Tender betel leaves are smaller in size and arelight green in colour. Matured leaves are darker in colour and are more pungent in taste compared to their tender counterparts. Any leaf can be used to make this rasam. Curry leaves are used
Spices - Garlic, Pepper, Red chillies, hing, white crystal salt, turmeric powder are used.
Souring agents - Tomato, Tamarind are used. Country variety tomato suits best.
Seeds - Mustard and cumin seeds are used.
Oils and fats - Sesame oil + ghee is used for tempering.
Method:
Grind all the ingredients except mustard seeds and curry leaves.
Add water to get desired rasam consistency.
Boil till raw smell disappears.
Temper.
Variations:
Tulsi Rasam:
Substitute betel leaves with a handful of tulsi leaves
Betel leaves - Tulsi Rasam:
Use a combination of betel leaves and tulsi leaves for making this rasam. Take 2 betel leaves and a few sprigs of tulsi, other ingredients remaining the same
Storage:
Stays good for 2 or 3 days in the refrigerator.
Reheat:
Reheat till piping hot
Accompaniments:
Rice and veg kootu or a mild veg dry curry.
You might also try:
Equipment used: Sauce pan, blender, seasoning pan.
Recipe:
 |
| Vetrilai rasam |
Hot and spicy betel leaves rasam
Total time taken: under 30 minutes.
No. of servings - 6
1 tsp = 5 gm
Ingredients with cup measurements:
Betel leaves - 4 or 5
Pepper - 1 tsp
Garlic - 4 or 5 cloves
Jeera - 1/2 tsp
Tamarind - gooseberry sized
Tomato - 1 medium sized
Red chillies - 3 or 4
Turmeric powder - 1/4 tsp
Water - for adjusting the consistency
Tempering:
Sesame oil + ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - a sprig.
Hing - 1//2 tsp
Directions :
1. Grind all the ingredients except mustard seeds and curry leaves in a blender to a smooth paste by adding some water.
2. Dilute the paste and adjust the consistency by adding water. The rasam is not supposed to be cloudy.
3. Add salt, turmeric powder.
4. Boil till the raw smell disappears.
5. Heat oil + ghee in a seasoning pan, add mustard seeds, curry leaves, hing.
6. Pour the seasoning over the rasam.
Comments
Post a Comment