Ever Tried Vethalai Rasam? A Soup Made WIth Betel Leaves

As we begin to say goodbye to the summers, the autumnal waves with their pink hues and chilly weather are about to begin. We enjoy indulging in warm hot chocolates, masala chai, freshly brewed coffee, and other beverages during this time. Soups do the trick, though, if you're craving something hot and spicy to fill you up from the inside out. What could be better than having a bowl of delectable rasam in the cool weather? It's that bowl of bliss that any fan of South Indian cuisine can connect to! Rasam is a soup without cornstarch that resembles shorba. Typically, it consists of nutrient-rich ingredients including lentils, tamarind, curry leaves, and spices! Rasam can be prepared in a variety of ways, and one can even play around with its flavours. Check out these simple home recipes if you'd want to enjoy a nice bowl of rasam this season. 

While the season changes bring some dietary concerns, people frequently favour simple-to-make foods that are also simple to digest. If you fall into that category, then you should definitely try this betel leaf rasam dish. A traditional South Indian dish called betel leaf rasam, often referred to as vethalai rasam, is cooked with fresh betel leaves, ghee, and spices. This is an intriguing and simple method for making rasam, which can be enjoyed with rice or even as a health beverage to speed up metabolism. See the recipe and discover why you need to make this comfort food. 


4 betel leaves 

2 tomatoes 

Small amount of tamarind 

6-8 garlic cloves 

¾ tbsp cumin seeds 

1 tbsp pepper 

1 green chilli 

2 dried red chillies 

A few curry leaves 

1 tsp asafetida 

1 tbsp mustard seeds 

½ tsp fenugreek seeds 

Salt to taste  

Ghee for seasoning. 


Blend betel leaves with cumin, pepper, dried red chilies, curry leaves, green chilies, and garlic cloves to produce a coarse paste powder for this nutritious rasam. Now, add tomatoes to it and purée until smooth. Next, prepare a tempering using ghee, curry leaves, asafoetida, fenugreek seeds, and mustard seeds in a pan or kadhai. Salt and tamarind water should be added after allowing it to sputter. Add the purée of spices and betel leaves last. To serve it hot, bring it to a boil. 


Betel leaves have numerous therapeutic and restorative health advantages, according to Ayurveda. They are frequently employed in the management of arthritis, anorexia, headaches, and cough. They are also used to treat inflammation, as well as to relieve pain and discomfort. According to specialists, betel leaves help promote metabolism and bowel movement while cooling the digestive tract during the summer heat. According to folklore, eating pan (betel leaves) after a meal helped the digestive system.