Vetrilai ( Betel leaves) Omam Rasam | Gayathiri's Cookbook

Vetrilai ( Betel Leaves) Omam (Ajwain) Rasam:

Betel leaves are very effective in curing cold and cough. In south india, Betel leaves, Ajwain leaves and Black pepper are consumed raw or as kashayam to get better from cold and cough.But that decotion will be spicy and kids will avoid to take that. This recipe serves as a great alternative for kids and adults!!

This rasam will not be as spicy as kashayam(decotion) . So anyone including kids can take it as a soup or as an accompaniment to rice.

Notes to remember:
1. Betel leaves should be fresh and tender.
2. Need to remove the vein before using it.
3. You can use fresh ajwain leaves instead of seeds.
4. You can add 1 or 2 red chillies if you want it more spicy.
5. Mortar and pestle will give best results.You need to grind betel leaves first. Then add black pepper, cumin and ajwain. Finally add garlic cloves with skin . If you don’t have it, pulse the ingredients into a coarse paste. Do not grind into a fine paste.
6. Do not boil for more than 10 minutes.
7. Garlic cloves should be added with skin.


Ingredients:
Betel leaves-3
Black pepper-1 teaspoon
Jeera-2 teaspoon
Garlic cloves-4
Fresh Ajwain leaves or seeds- 1 teaspoon
Tamarind pulp-1.5 cups
Turmeric powder-1/2 teaspoon
Salt-3/4 teaspoon
Tomatoes-2
Curry leaves
Coriander leaves
Oil/ghee-2 teaspoon
Mustard seeds- 1 teaspoon
Hing-1/2 teaspoon
Toordal-1/4 cup

Directions:

1. Pressure cook 1/4 cup toordal with 2 cups of water for upto 4 whistles. Mash it well and distill the water. Set aside.
2. Grind 2 betel leaves, 1 tsp black pepper,1 tsp jeera, 1 tsp Ajwain and garlic cloves into a coarse paste. Set aside.
3. Take 1.5 cups of tamarind pulp water in a saucepan. Add turmeric powder, salt, 1 tsp jeera, 2 tomatoes, curry leaves and the ground paste.
4. Keep it on medium flame. Cook until the tomatoes are soft.
5. Add 1 cup dal water and reduce the flame to low until froth forms on top.
6. Heat 2 tsp oil or ghee. Add mustard seeds. Let them splutter. Add hing and switch off the flame. Add tadka to the rasam.


Vetrilai rasam is ready!!!

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