Tulasi And Beetal Leaves Rasam Recipe
Toulouse, Beetal leaves, Pepper, Carom seeds & Jeera are combined and cooked with regular rasam powder. The rasam is good for cold and cough and can be consumed as a soup also. I have not blended the ginger with the rasam as we like the crunchy ginger in our rasam. However, it ginger can be blended along with other ingredients. The rasam generates body heat hence it must be consumed only during cold/rainy or winter time. The rasam is also spicy as the taste of beetal leaves, tulsi, carom seeds & pepper are naturally spicy.
- 1 small bunch holybasil (tulsi)
- 2 beetal leaves
- 6 garlic cloves
- 1/2 teaspoon carom seeds/omam
- 1/3 teaspoon pepper
- 1/2 teaspoon cumin seeds
- 1 small lemon size tamarind
- 1 medium tomato
- Few curry leaves
- 1 tablespoon ginger, finely chopped
- A small size hing cake
- Salt as needed
- 1/3 teaspoon turmeric powder
- Water as required
- 1/2 tablespoon rasam powder
- Few coriander leaves
- 1 teaspoon ghee
- 1/2 teaspoon mustard seeds
- 1 dry red chilli
Directions for Tulasi And Beetal Leaves Rasam Recipe
- To begin making the Tulasi And Beetal Leaves Rasam recipe, clean the beetal leaves and tear it into 2 parts discarding the thick stem in between the leaves.
- Take out the leaves from the tulsi and discard the stem. Wash the leaves thoroughly.
- Blend beetal leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender.
- Take a wok/kadhai, add the ground beetal leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing.
- Add water. Let it boil well for 15 minutes in low flame.
- After boiling add rasam powder and cook until frothy.
- The next step is to temper the rasam. Temper with ghee, mustard and red chilli. Garnish with coriander leaves.
Serve Tulasi And Beetal Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup.