Betel Bliss Rasam

“Embrace the Essence: Beetle Leaf Rasam – A Flavorful Journey of Tradition and Taste!”

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.


  • 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


  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!

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