Receta Betel Rasam
This rasam is generally made in villages of Southern Tamilnadu.
Ingredients:
Betel Leaves – 10, stems removed, finely chopped
- Tamarind Extract – 2 cups
- Rasam Powder – 1 tblsp
- Jaggery – little piece
- Mustard Seeds – 1/2 tsp
- Asafoetida Powder – 1/2 tsp
- Oil – 1 tsp
- Salt as per taste
Method:
1. Soak the betel leaves in hot water and remove.
2. Drain well and grind to a paste.
3. Heat tamarind extract in a pan over medium flame.
4. Add the betel paste, rasam powder, salt and jaggery.
5. Stir well and bring to a boil.
6. Remove and cover with a lid.
7. Fry the mustard seeds and asafoetida powder.
8. Add to the rasam and serve hot.
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