• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Rasam Recipes / Betel Leaves Rasam / Vethalai (Vetta) Rasam Recipe

Betel Leaves Rasam / Vethalai (Vetta) Rasam Recipe

November 24, 2015 34 Comments

When you have people like my athamma (appa’s sister) and amma at home, there’s no dearth of cooking inspiration. My athamma of the welcome drink recipe fame, made this vethalai rasam one day and my amma seeing how unique it is, immediately tried it at home, made my mama (her brother) take pics, and sent them to me.


Betel Leaves Rasam / Vethalai (Vetta) Rasam Recipe

I must add that the cherry tomatoes you see in the pic were grown by her and the vethalai is also from our front yard. To say my mom has a green thumb would be an understatement. I could go on and on about that so I will save it for another post maybe.

Betel leaves or vethalai are used traditionally in India for making paan. It’s widely used all over the country for this purpose and in the south, it’s also considered auspicious and makes it’s way into weddings and other ceremonies where you would use it to give dakshinai to your elders and take their blessings. I am not good at explaining traditional practises but they are fascinating to say the least. You must look it up if this sort of stuff is interesting to you.

Betel Leaves Rasam / Vethalai (Vetta) Rasam Recipe

Back to the rasam recipe. In Kerala, or we Reddiars atleast, make rasam quite differently from how the Brahmins and the tamilians make it so don’t pounce on me saying this is not authentic and other such useless things. This is how we make rasam, the end.

Betel Leaves Rasam / Vethalai (Vetta) Rasam Recipe

Serves 4-6 people

Ingredients:

3 cups of
water

2 medium-sized of
tender betel leaves / vethalai / vetta

1/4 tsp of
turmeric powder

1/2 tsp of
jeera / cumin powder

6 flakes of
garlic (the small Indian variety)

6 Asian shallots

4-5 cherry tomatoes or 1 medium-sized regular tomato

1/4 tsp of
black pepper powder

A small lemon-ball-sized tamarind

2 sprigs of
curry leaves

1 generous pinch of
perungayam / hing / asafoetida / kaayam

1 tbsp of
oil or ghee

Salt to taste



How It’s Made:

1. Soak the tamarind in the water for a few mins. Extract juice and discard the pulp. Set aside.

2. Roughly grind the garlic and shallots together in a pestle and mortar or small mixer.

3. Heat oil in a pan and add some mustard seeds. When they pop, add the crushed garlic-shallot mixture along with the hing. After frying it for about 20 seconds, add the pepper powder, turmeric powder, and jeera (you can add some red chilli powder too if you want more heat) and fry a bit longer. Take care not to burn the spices. Add the tomatoes and fry until soft.

4. Add the tamarind water with some salt and the curry leaves and bring to boil. After about 5 mins of boiling, add the vethalai leaves, each torn into four. Remove from fire and serve hot with rice.

Betel Leaves Rasam / Vethalai (Vetta) Rasam Recipe

Note that you ideally shouldn’t garnish this rasam with coriander leaves because that may overpower the flavour of the betel leaves. Curry leaves are fine but you can avoid that if you’d like too

Let me know if you try this, I haven’t done so yet, need to get my hands on some betel leaves first!

Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest0
  • Twitter
  • Google+0
  • Email
  • Print
0

By nags Filed Under: Rasam Recipes, Tamil Recipes, Uncategorized

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « Eataly Italian Restaurant, New York
Next Post: Kathirikai Chana Pitlai – Pitlai Recipe – Tamil Brahmin Recipes »

Reader Interactions

Comments

  1. taroor

    March 8, 2013 at 5:56 am

    thanks 4 the different types of rasam especially the drumstick leaves and coconut

    Reply
  2. Radhika @ Just Homemade

    February 19, 2013 at 4:06 am

    Betel leaf rasam is new to me Nags. Curious enough to want to try it!

    Reply
  3. Shoba Shrinivasan

    October 7, 2011 at 2:04 pm

    Betel leaf rasam…whatever next? imagine growing tem in youur own backyard and having cherry tomatoes in y our front yard? I loved the pic of your moss laden gate on your photo blog. Rasam looks amazing but yes, shallots in rasam are strictly no for me! Shall definitely try them here without the onions and the garlic. Should be very good as a digestive drink no?

    Shobha

    Reply
  4. Keerthi

    October 1, 2011 at 4:53 pm

    Tried it just now….so great for my sore throat, but I took the leaves out, dont think I can handle it any stronger…thanks for sharing 🙂

    Reply
  5. themustardseed

    September 27, 2011 at 3:07 am

    Wow..what a unique recipe…I could never have imagined betel leaf used in a cooked dish…I can't wait to try this one out. Thanks for sharing!

    Reply
  6. Calogero

    September 25, 2011 at 11:52 pm

    A sort of soup? Very big leaves!

    Reply
  7. DV

    September 24, 2011 at 4:23 pm

    Typo…I meant *Indian

    Reply
  8. DV

    September 24, 2011 at 4:23 pm

    Interesting 🙂 I wonder how else we could use betel leaves in Insian cuisine…I have already added this recipe to my *must-try* list! 🙂

    Reply
  9. San

    September 22, 2011 at 10:00 pm

    Sinfully delectable and an unique rasam nags. Hearing it for the first time. Ammas are the best they are so good at whatever they are into. Pics are so inviting. Thanks for sharing.

    Reply
  10. Ssant

    September 22, 2011 at 11:52 am

    Thank YOu Nags.. I ve to check for the seeds somewhere. I always assumes that cherry tomatoes were exotic enough to be grown here 🙂

    Reply
  11. rads

    September 22, 2011 at 11:37 am

    I made this last night. Very different twist to your usual rasam, and the combo is potent for itchy throats! Could feel the burn inside. I am imagining it would be even stronger today after the leaf has soaked in well!
    🙂

    Reply
  12. Prathima Rao

    September 21, 2011 at 4:18 pm

    Hats off to attamma & amma!!!And hugs to both of them from me!! This is such a unique rasam…Never even dreamed that betel leaves can be used to dish out such mouthwatering dishes!!! Do keep posting such rasam recipes by your family 🙂
    Prathima Rao
    Prats Corner

    Reply
  13. jeyashrisuresh

    September 21, 2011 at 1:39 pm

    Very new one to me

    Reply
  14. Happy Cook / Finla

    September 21, 2011 at 11:24 am

    Wowo this is one of the most unique rasams i have ever come across, looks super yumm. Wish i could take and slurp that bowl.

    Reply
  15. Priya

    September 21, 2011 at 9:16 am

    Comforting and inviting rasam..

    Reply
  16. kranthi

    September 21, 2011 at 6:06 am

    you are lucky to have those people in ur life. I could not know that we can make rasam with betel leaves.let me try too.nice recipe

    Reply
  17. Nags

    September 21, 2011 at 2:04 pm

    Ssant, i *think* she got the seeds from Manorama. they were sending seeds to subscribers of some magazine (aarogyam, i think) and amma sowed all of them and pretty much everything grew beautifully under her care

    Reply
  18. jayasree

    September 21, 2011 at 5:25 am

    Betel leaves in rasam is new. Sounds interesting. Thanks to your mom and mama for the pics and recipe.

    Reply
  19. Priti

    September 21, 2011 at 5:13 am

    Looks delicious …never heard of this before, good one

    Reply
  20. Arch

    September 21, 2011 at 4:54 am

    Very innovative ! Would have never imagined rasam with betel leaves…and those tomatoes look so pretty, wish I could make some plant last longer than 2 months 🙁

    Reply
  21. RAKS KITCHEN

    September 21, 2011 at 12:51 pm

    That's interesting recipe 🙂

    Reply
  22. Ssant

    September 21, 2011 at 4:46 am

    Hey, those are cherry tomatoes form a garden at ktym ..wooowowo .. Wehredid she get the sapling from ? Maybe all nursery's will have them… I have to check that out.

    Reply
  23. Saee Koranne-Khandekar

    September 21, 2011 at 4:03 am

    I had never even heard of this! It looks gorgeous, and I think the betel leaf aroma will compliment the tart tomatoes very well.

    Reply
  24. Divya Kudua

    September 21, 2011 at 3:52 am

    and you meant *dearth*,right?

    Reply
  25. Divya Kudua

    September 21, 2011 at 3:50 am

    Betel leaves in rasam,now that is something new.Your mom not only makes such dishes but she presents it so well too–hats off!!

    Reply
  26. DEESHA

    September 21, 2011 at 3:39 am

    I've heard of betel nut chutney, but this rasam sounds too good .. Its on my list

    Reply
  27. Rashmi Tambe

    September 21, 2011 at 3:00 am

    I am a silent admirer of your blog and have been reading it for sometime now (I should probably say "Addicted" to it!). And I must appreciate your mother as well! She seems to be very enthusiastic about the recipes and not only cooks it but also arranges for some amazing photos and send to you! Wow, kudos for such enthusiasm!

    Reply
  28. Alleppeyvala

    September 21, 2011 at 2:25 am

    Very interesting recipe. Next time I visit India, your mom has to make it for me:).

    Reply
  29. The Mad Jammer

    September 21, 2011 at 1:16 am

    The cherry tomatoes look so beautiful, unlike the perfect round ones we find here. This way of making rasam is definately new, spicy types. Do you also add coconut in some variations? Never had/heard of betel leaves in rasams, very very unique!

    Reply
  30. Anu Nandu

    September 21, 2011 at 1:15 am

    Never had this ever! Looks fantastic and I wish I can try it readymade right from ur moms cup!

    Reply
  31. Manasi

    September 20, 2011 at 10:44 pm

    How unusual! Paan leaves in a rasam, we love rasam and would love to try this if i can get fresh tender leaves.

    Reply
  32. Tina

    September 21, 2011 at 6:27 am

    Its new to me…delicious…

    Reply
  33. Jayasri Ravi

    September 20, 2011 at 10:13 pm

    Wow, such an interesting recipe Nags thanks yaar!, I make Bajji's with it and love eating it just like that:) with Areca nuts. This is something very new to me, I can't wait to try it only Amma's vethalay garden is in Bangalore!. you are perfectly right, they are all a great source of inspiration definitely. Rasam is always a Rasam how ever it is made, Such a comforting food, I love to bits with some poriyal. looks awesome and thanks to both the lovely ladies too..

    Reply
  34. Sharmilee! :)

    September 21, 2011 at 4:52 am

    Sounds interesting and yummy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022