Betel Leaf Rasam is a South Indian soup which is also mixed with Rice and eaten. It has medicinal value due to the Betel Leaves and the Pepper content in it. It is very good for feeding mothers.
Black Pepper – 1 tsp
Cumin Seed – 1 tsp
Medium Sized Betel Leaf – 8 to 10
Tomatoes (medium sized) 2
Turmeric Powder – 1 pinch
Salt to taste
Sugar – ½ tsp
Ghee (Gingerly Oil) – 1 tbsp
Mustard Seed – ¾ tsp
Curry Leaves from 1 twig
Betel Leaf – 3 (finely chopped)
Asafoetida – 1 pinch
Tamarind – small goose berry sized soaked in water
Crush the black pepper, Cumin Seed and Betel Leaf without any water and keep aside.
Take the Tomatoes, Turmeric Powder and Salt in a vessel and crush them by hand as much as possible.
Add a cup of water. Add the Tamarind juice to it.
Heat them together and allow it to come to a boil. Simmer for 4 to 5 minutes in medium flame.
Add Sugar, crushed Pepper, Cumin Seed and Betel Leaf mixture. Make it to come to a rolling boil.
In the meanwhile, Heat Oil in a pan. Add Mustard and allow it to crackle.
Add Curry Leaves and chopped Betel Leaves. Stir for a minute in low flame till the leaves become crisp. Add Asafoetida Powder.
Transfer this to the Rasam.
When it comes to a rolling boil, switch off the flame. Cover with a lid immediately and allow to rest for 10 minutes.
Serve with Rice or drink it as soup.