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.
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.
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!
thanks 4 the different types of rasam especially the drumstick leaves and coconut
Betel leaf rasam is new to me Nags. Curious enough to want to try it!
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
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 🙂
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!
A sort of soup? Very big leaves!
Typo…I meant *Indian
Interesting 🙂 I wonder how else we could use betel leaves in Insian cuisine…I have already added this recipe to my *must-try* list! 🙂
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.
Thank YOu Nags.. I ve to check for the seeds somewhere. I always assumes that cherry tomatoes were exotic enough to be grown here 🙂
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!
🙂
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
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
Very new one to me
That's interesting recipe 🙂
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.
Comforting and inviting rasam..
Its new to me…delicious…
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
Betel leaves in rasam is new. Sounds interesting. Thanks to your mom and mama for the pics and recipe.
Looks delicious …never heard of this before, good one
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 🙁
Sounds interesting and yummy
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.
I had never even heard of this! It looks gorgeous, and I think the betel leaf aroma will compliment the tart tomatoes very well.
and you meant *dearth*,right?
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!!
I've heard of betel nut chutney, but this rasam sounds too good .. Its on my list
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!
Very interesting recipe. Next time I visit India, your mom has to make it for me:).
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!
Never had this ever! Looks fantastic and I wish I can try it readymade right from ur moms cup!
How unusual! Paan leaves in a rasam, we love rasam and would love to try this if i can get fresh tender leaves.
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..