Betel Bliss Rasam

Beetle leaf rasam, also known as “Vetrilai Rasam” in Tamil, is a flavorful South Indian dish made with beetle leaves (also known as betel leaves), tamarind, and spices.

Ingredients:

• 6-8 fresh beetle leaves (washed and finely chopped)
• 1 small lemon-sized ball of tamarind (soaked in water and extracted to get tamarind pulp)
• 2 medium-sized tomatoes (chopped)
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 2-3 dry red chilies
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida (hing)
• 1 sprig of curry leaves
• 2 cloves of garlic (crushed)
• 1 teaspoon turmeric powder
• 2 tablespoons ghee or oil
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:

1. Prepare Tamarind Extract:

• Soak the tamarind in warm water for about 15-20 minutes.
• Squeeze and extract the pulp. Discard the solids and keep the tamarind extract aside.

1. Prepare Spice Mix:

• In a pan, dry roast cumin seeds, black peppercorns, and dry red chilies until fragrant.
• Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Keep aside.

1. Make Rasam:

• Heat ghee or oil in a pan. Add mustard seeds and let them splutter.
• Add fenugreek seeds, crushed garlic, and curry leaves. Sauté for a minute.
• Add chopped tomatoes and cook until they turn mushy.
• Now, add turmeric powder, chopped beetle leaves, and tamarind extract. Mix well.
• Add salt to taste and the ground spice powder. Mix thoroughly.
• Let the rasam simmer for about 5-7 minutes on low heat, allowing all the flavors to blend together.
• Adjust the consistency of the rasam by adding water if needed. It should be slightly thin but not watery.
• Once done, turn off the heat.

1. Tempering:

• In a separate small pan, heat a little ghee or oil.
• Add mustard seeds and let them splutter.
• Add a pinch of asafoetida (hing) and curry leaves. Sauté for a few seconds.
• Pour this tempering over the prepared rasam.

1. Garnish and Serve:

• Garnish the beetle leaf rasam with freshly chopped coriander leaves.
• Serve hot with steamed rice or enjoy it as a soup.

Enjoy the unique and aromatic flavors of beetle leaf rasam!