The betel leaves would also add to the spiciness along with red chilies and black pepper. Sometimes the leaves can be very spicy or mild, and they can be big or small in size. The leaves I got were pretty big and spicier, so used two of them to make rasam. Based on your palette, adjust the quantity of leaves, like between two to four leaves can be used. This recipe is in between medium and high spice level.
R - Rhubarb Rasam
U - Ulavacharu/Horsegram Rasam
This is a rasam with bold flavors. I prefer to serve this with Asparagus, Avarakai, or Snake Gourd Curries that are on the milder side. If you love spicy curries, Roasted Potatoes, Vazhakai Fry, or Podi Stuffed Kathrikai are heavenly with this rasam as a side. A bowl of rasam rice is pure and ultimate comfort!
Method
Add this ground mixture to the simmering rasam followed by salt and another one and a half cup water. When the rasam begins to boil, remove from the flame.
Harini R says
Love this rasam. I make this rasam just the way you mentioned and it is a very popular rasam with my in-laws as well.
Harini R says
Love this rasam. I make this rasam just the way you mentioned and it is a very popular rasam with my in-laws as well.
Harini R says
Love this rasam. I make this rasam just the way you mentioned and it is a very popular rasam with my in-laws as well.
Rafeeda AR says
Never knew that vertrilai could be used to make rasam as well... Sounds good...
Rafeeda AR says
Never knew that vertrilai could be used to make rasam as well... Sounds good...
Preeti says
I never heard of using betel leaves in gravy or rasam... Very new recipe for me.. thanks for sharing
Preeti says
I never heard of using betel leaves in gravy or rasam... Very new recipe for me.. thanks for sharing
Preeti says
I never heard of using betel leaves in gravy or rasam... Very new recipe for me.. thanks for sharing