Vetrilai rasam recipe| Betel leaves rasam | Vethalai rasam | tomato Charu | rasam recipe | south Indian rasam recipes | pathiya samayal | Vetta rasam | Betel leaf soup | Tamalapaku charu | instant rasam recipe | Vethallai thakkali rasam | easy and delicious rasam | tomato garlic betel leaves rasam | vathila rasam recipe | lockdown rasam | Indian soup with step-by-step pictures and video recipe. Check out the Vetrilai rasam video recipe and if you like the video pls SUBSCRIBE to my channel. Other rasam recipes in TMF
Vetrilai rasam recipe| Betel leaves rasam | Vethalai rasam | tomato Charu | rasam recipe |south Indian rasam recipes | pathiya samayal | Vetta rasam | Betel leaf soup | Tamalapaku charu | instant rasam recipe | Vethallai thakkali rasam | easy and delicious rasam| tomato garlic betel leaves rasam | vathila rasam recipe | lockdown rasam | Indian soup quick and easy 10 minutes flavorful Rasam recipe. No dal for this instant Rasam. Postpartum-friendly Rasam is good for digestion also a great home remedy for cold/cough.
Why Vetrilai Rasam?
Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Betel leaf is good for health. Postpartum-friendly Vethilai rasam is easy to make. Rasam is a good home remedy for cold/ cough and helps digestion.
What kind of betel leaf should I use for rasam?
Always use fresh light green betel leaf for Vethalai rasam. Avoid dark green ( kara vathalai)/ old vetrilai as that will turn rasam bitterCan I reduce garlic?
To make it postpartum friendly I added extra garlic. You can reduce according to your tasteCan I skip tamarind
For the sourness of the Betel leaf rasam, I have used both tomatoes and tamarind. If you are reducing tamarind adjust tomatoes accordingly
Can I add cooked dal?
Yes you can add dal but in that case, increase the rasam powder accordingly
Can I grind betel leaf into fine paste?
I prefer pulsing all the ingredients but you can grind betel into fine paste but in that case, saute garlic and prepare rasamShould I boil the rasam for a long time?
No, avoid boiling the rasam for a long time, always cook rasam in low- medium flame till you see a frothy boil.
Can I make vegan Vetrilai rasam?
Yes, skip ghee and use oil for rasam. you can also use vegan butter
How to prepare rasam without rasam powder?
Use pepper powder, cumin powder, coriander powder, and a little red chili powder like thakkali rasam
Other rasam recipes in TMF
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Thakkali thokkuHow to make homemade tamarind paste
Pathiya Samayal recipes Vetrilai poondu sadamIngredients
To soak
- Tamarind small gooseberry size
- 1 + 1/2 cup Water
To pulse :
- 3 betel leaves | vethalai
- 1/2 teaspoon pepper
- 4 garlic
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon rasam powder
- 1/4 turmeric powder
To prepare
- 1 to mato
- 1/2 cup water
- Generous portion of Asafoetida
- Required salt
To temper:
- 1 + 1/2 teaspoon ghee
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- Few fenugreek seeds
- 1 red chilli
- Curry leaves few
To boil:
- coriander leaves
- Asafoetida generous pinch
Instructions
- Soak tamarind in hot water for 30 minutes
- Add garlic, pepper, cumin seeds, betel leaves, rasam powder, and turmeric powder; pulse into a coarse mixture
- filter and prepare tamarind extract
- Furthermore add tomatoes, pulse betel leaves, water, salt, required salt and pepper-cumin powder; smash and mix well
- Add ghee and turn on the stove medium flame
- When ghee is hot add mustard seeds, cumin seeds, fenugreek seeds and red chilli; let them splutter
- Add tamarind extract and mix well
- Furthermore, add coriander leaves and turn down to low - medium flame
- Bring rasam to a frothy boil
- Finally, add asafoetida and mix well. turn off the stove
Video
Notes
- You can skip garlic if you don't like garlic flavour
- Rasam tastes best with ghee. For the vegan version, you can use oil of your choice
Ingredients:
To soak
Tamarind small gooseberry size 1 + 1/2 cup WaterTo pulse :
3 betel leaves | vethalai
1/2 teaspoon pepper 4 garlic 1/2 teaspoon cumin seeds1/2 teaspoon rasam powder
1/4 turmeric powder
To prepare
1 tomato 1/2 cup water A generous portion of AsafoetidaRequired salt
To temper:
1 + 1/2 teaspoon ghee
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
Few fenugreek seeds
1 red chilli
Curry leaves fewTo boil:
coriander leaves
Asafoetida generous pinch
How to make Vetrilai rasam with step by step pictures:
- Soak tamarind in hot water for 30 minutes
- Add garlic, pepper, cumin seeds, betel leaves, rasam powder, and turmeric powder; pulse into a coarse mixture
- filter and prepare tamarind extract
- Furthermore add tomatoes, pulse betel leaves, water, salt, required salt and pepper-cumin powder; smash and mix well
- Add ghee and turn on the stove medium flame
- When ghee is hot add mustard seeds, cumin seeds, fenugreek seeds and red chilli; let them splutter
- Add tamarind extract and mix well
- Furthermore, add coriander leaves and turn down to low - medium flame
- Bring rasam to a frothy boil
- Finally, add asafoetida and mix well. turn off the stove
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