Tulsi And Betel Leaves Rasam Recipe

Step 1: To begin making the Tulasi And Betel Leaves Rasam recipe, clean the betel leaves and tear it into 2 parts discarding the thick stem in between the leaves

Step 2: Take out the leaves from the tulsi and discard the stem

Step 3: Wash the leaves thoroughly

Step 4: Blend betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender

Step 5: Take a wok/kadhai, add the ground betel leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing

Step 6: Add water

Step 7: Let it boil well for 15 minutes in low flame

Step 8: After boiling add rasam powder and cook until frothy

Step 9: The next step is to temper the rasam

Step 10: Heat ghee in a tadka pan on medium heat, add mustard and red chilli and allow it to splutter

Step 11: Add this to the rasam and garnish with coriander leaves

Step 12: Serve Tulsi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup