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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 bitter

Can I reduce garlic?

To make it postpartum friendly I added extra garlic. You can reduce according to your taste

Can 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 rasam

Should 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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How to keep curry leaves fresh for months

Thakkali thokku

How to make homemade tamarind paste

Homemade Ghee

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Vetrilai rasam

postpartum friednly betel leaf rasam

5 from 1 vote

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Ingredients

To soak

Tamarind small gooseberry size
1 + ½ cup Water

To pulse :

3 betel leaves | vethalai
½ teaspoon pepper
4 garlic
½ teaspoon cumin seeds
½ teaspoon rasam powder
¼ turmeric powder

To prepare

1 to mato
½ cup water
Generous portion of Asafoetida
Required salt

To temper:

1 + ½ teaspoon ghee
¼ teaspoon mustard seeds
½ 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

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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

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Ingredients:

To soak

Tamarind small gooseberry size 1 + ½ cup Water

To pulse :

3 betel leaves | vethalai

½ teaspoon pepper4 garlic½ teaspoon cumin seeds

½ teaspoon rasam powder

¼ turmeric powder

To prepare

1 tomato½ cup waterA generous portion of Asafoetida

Required salt

To temper:

1 + ½ teaspoon ghee

¼ teaspoon mustard seeds

½ teaspoon cumin seeds

Few fenugreek seeds

1 red chilli

Curry leaves few

To 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