vetrilai rasam recipe with step by step photos. Sharing a very healthy, easy to make rasam recipe with medicinal values. This vetrilai rasam recipe is easy to make and you do not need rasam powder to make this. I tasted vetrilai rasam in friend’s place and loved it instantly. This rasam tastes great with steamed mushy rice and potato or okra fry. You can even serve vetrilai rasam as a mild soup with fryums.
To make vetrilai rasam recipe we need betal leaves, peppercorns, cumin seeds and garlic is optional. Here i have not used any dal in this vetrilai rasam recipe, you can however make this rasam in dal water or add finely mased toor dal in rasam.
Serve vetrilai rasam with rice and a veggie fry.
Here is how to make vetrilai rasam with step by step photos. Also check pineapple rasam, garlic rasam recipe
Step by step vetrilai rasam recipe
1.Grind chopped betal leaves, cumin seeds, peppercorns, peeled garlic pods coarsely. Set aside.
2. Take 2 1/2 cups water in a vessel. Add mashed tomato, 1 teaspoon tamarind extract, turmeric powder, asafoetida and curry leaves. Mix well and add salt.
3. Cook this medium flame for 5-7 minutes.
4. Add the betal leaves mixture and mix well. Simmer till the rasam starts to froth. Once the rasam is frothy switch off the flame. Heat 2 teaspoons ghee in a small pan and temper with mustard seeds, red chili and curry leaves. Add this tempering along with ghee to the rasam. Mix well, add cilantro leaves and serve vetrilai rasam hot.
Vetrilai rasam recipe card below:
Vetrilai Rasam
1 CUP = 250 ml
Ingredients
- To grind coarsely
- 3-4 big betal leaves/vetrilai
- 3/4 teaspoon black pepper corns
- 2 teaspoons cumin seeds
- 3-4 garlic pods
- For rasam
- 2 1/2 cups water
- 1 to mato
- 1 teaspoon tamarind extract
- 1/2 teaspoon turmeric powder
- 10 curry leaves
- 1/4 teaspoon asafoetida
- Salt
- To temper
- 2 teaspoons ghee or oil
- 1 teaspoon mustard seeds
- 1 red chili
- 10 curry leaves
Instructions
- Grind chopped betal leaves, cumin seeds, peppercorns, peeled garlic pods coarsely. Set aside.
- Take 2 1/2 cups water in a vessel. Add mashed tomato, 1 teaspoon tamarind extract, turmeric powder, asafoetida and curry leaves. Mix well and add salt.
- Cook this medium flame for 5-7 minutes.
- Add the betal leaves mixture and mix well. Simmer till the rasam starts to froth. Once the rasam is frothy switch off the flame. Heat 2 teaspoons ghee in a small pan and temper with mustard seeds, red chili and curry leaves. Add this tempering along with ghee to the rasam. Mix well, add cilantro leaves and serve vetrilai rasam hot.
Notes
2. Garlic is optional
Nutrition
Akansha says
One healthy and tasty rasam recipe for winters.