Vetrilai Rasam

//Beetal leaf Rasam//


  • Fresh vetrilai/ beetal leaf – 1
  • Tamarind puree – 1 tblsp
  • Tomato – 1 no
  • Cumin seeds – 1 tblsp
  • Omam/ ajwain/ carom seeds – 1 tsp
  • Black pepper – 1 tblsp
  • Garlic – 3-4 cloves
  • Turmeric powder – ½ tsp
  • Salt – to taste


  • Ghee/ clarified butter – 1 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few


  • In a small mixie jar, add the cumin seeds, carom seeds, black pepper and garlic. Grind it coarsely without adding water and keep aside
  • In the same jar add the clean beetal leaf, grind it coarsely without adding water, now filter out the beetal leaf extract and keep aside
  • In a small bowl, add the tamarind puree, turmeric powder, crushed tomato along with coarsely grounded pepper mixture mix well with required amount of salt
  • Heat a tsp of ghee in a sauce pan and add the mustard seeds allow it to splutter; now pour the rasam mixture along with beetal leaf extract.
  • Don’t boil the rasam, when the top of the rasam turns frothy; turn off the flame.
  • The healthy, aromatic “VETRILAI RASAM” is ready to serve with hot rice.


  • Keep this rasam for one time meal, especially during winter time or for cold.

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