Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe

Step 1: To make rasam recipe of basil and betel leaves, first of all clean the pan leaves and break them into 2 parts

Step 2: Take out the stem of the middle

Step 3: Remove the basil leaves from the stem and wash them well

Step 4: Add the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some water in a mixer grinder

Step 5: Grind it well

Step 6: Put this paste, ginger, tomato, curry leaves, salt, turmeric powder and asafoetida in a pan

Step 7: Cook for 2 minutes and add water

Step 8: Simmer well for 15 minutes

Step 9: After boiling, add rasam powder to it and cook it for 4 to 5 minutes

Step 10: Now heat ghee in a pan for tempering

Step 11: Add mustard seeds and dry red chilies

Step 12: After cooking for 10 seconds, add it to the rasam and mix it

Step 13: Garnish with green coriander and serve

Step 14: Serve basil and betel leaves with rice and chow chow thoran for dinner