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Tulsi Betel Leaf Rasam

Tulsi Betel Leaf Rasam

● 4 sprig Tulsi (holy basil)
● 2 Betel leaves (paan)
● 6 cloves Garlic
● 1/2 teaspoon Ajwain (Carom seeds)
● 1/3 teaspoon Black pepper powder
● 1/2 teaspoon Cumin seeds
● 1 teaspoon Tamarind paste
● 1 large Tomato
● Curry leaves , 1 small sprig
● 1 tablespoon Ginger , finely chopped
● 1/2 teaspoon Asafoetida (hing)
● Salt , to taste
● 1/3 teaspoon Turmeric powder
● Water , as needed
● 1/2 tablespoon Rasam Powder
● Coriander leaves (for garnish)
● 1 teaspoon ghee or oil
● 1/2 teaspoon Mustard seeds
● 1 Dry Red Chilli

1. First, prepare your Betel leaf. Ensure to
wash it and then break in half and discard the
large middle stem.
2. Wash the Tulsi leaves and discard the stems as
3. Blend the first 6 ingredients into a fine paste
using a food processor. (Ensure to add water
sparingly to facilitate the blending, but maintain a
paste like consistency)
4. Add Tulsi Betel Leaf paste to a pan with ginger,
chopped tomato, curry leaf, salt,turmeric & hing
5. Add water and boil on a low flame for 15 minutes
6. After 15 minutes, add Rasam powder and continue
to boil until it is frothy.
7. In another pan you will prepare the tadka. Melt
ghee(or heat oil) in a pan then add mustard seeds
and dry chili. Cook until the mustard seed pops
and then add to Rasam and stir.
8. Garnish with Cilantro and serve.

You can purchase premade Rasam powder, but I recommend
making it from scratch. I have included a Rasam powder
recipe as well ( link can be found on the ingredients list).. One
batch can remain potent for 6-12 months in a tupperware.
Tadka is an Indian term for tempering a blend of herbs and
spices. The items are heated in oil just enough to release the
aromatic compounds in the spices and then are added to a dish
to enhance flavor.
This method allows the temperature to rise quickly to release
the flavors quickly from the spices.
Traditionally Ghee is used in tadka, but any oil that can resist
high temperatures can be used.