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Author Notes: Vethalai Rasam is a healthy and delicious Rasam recipe with the beautiful aroma. It is a Known as Betel Leaves Rasam because it made of Betel Leaves which has lots of medicinal properties. In India, Betel Leaves is called as Paan, which usually Eat by Indian Paan with many stuffing in it. Chef Preetha Srinivasan comes up with the Great idea and made Tangy Betel Leaves Rasam. —ravi kumar
4 to 5 betel leaves
¾ tsp black pepper
1 tsp cumin seeds
Pinch turmeric powder
1 tbsp ghee
- 1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
- 2. In another pan, heat oil and fry hing.
- 5. Grind along with coconut and salt to a semi coarse powder.
- 6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)