Monday, 4 June 2018


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How to make this aromatic and stimulating Betal Leaves Rasam?

Let's view the procedure and what are the ingredients, we need!


Betal Leaves 5 pcs
Garlic 3 cloves
Curry leaves 15 pcs
Mustard seeds 1/2 tsp
Asafoetida 2 pinches
Sesame Oil 1 tablespoon
Red chillies 2 pcs
Tamarind one marble size
Jaggery one piece
Pressure cooked dal 25 g water 250 ml and 1/2 tsp Tumeric and Castor oil 2 drops and one tomato allowing 5 whistles.
Coriander greens a fistful to be finely chopped
Roasted cumin powder 1 tsp
Pepper 1/2 tsp
Salt 1 tsp


Soak tamarind in 100 ml water for 10 minutes
Blend the washed betal leaves, cumin powder and pepper powder with 50 ml water for 3 seconds.
Now heat the pan with oil.
Add mustard seeds to splutter.
Once it starts to splutter, turn off the heat.
Now, add red chillies split and curry leaves and asafoetida respectively.
Add tomato and tamarind extract.
Add salt and jaggery.
Now turn on the heat.
Allow boiling 2 seconds.
Add betel leaves extract and again let it boil for 2 seconds.
Transfer the mashed dal contents with 250 ml water.
Once it starts boiling, garlic grates and chopped coriander greens to be added.

Rasam is ready to have with hot steamed rice.
Perfectly matching accompaniment.
A popular home remedy for severe cold and Cough!

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