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!
Divya Kudua
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!!
DEESHA
I've heard of betel nut chutney, but this rasam sounds too good .. Its on my list
Rashmi Tambe
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!
Alleppeyvala
Very interesting recipe. Next time I visit India, your mom has to make it for me:).
The Mad Jammer
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!
Anu Nandu
Never had this ever! Looks fantastic and I wish I can try it readymade right from ur moms cup!
Manasi
How unusual! Paan leaves in a rasam, we love rasam and would love to try this if i can get fresh tender leaves.
Tina
Its new to me…delicious…
Jayasri Ravi
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..
Sharmilee! :)
Sounds interesting and yummy