Betel Leaves Rasam

Betel leaf, also called as vethalai in Tamil, has lots of medicinal properties. With betel leaves, we can make quick rasam which can help soothe and cure cold/cough. Betel leaves are a rich source of vitamin C and calcium.

The betel leaves rasam/vethalai rasam recipe is simple and easy to make.It has the strong flavor of vethalai along with other spices. If you love the flavour of betel leaves, then this rasam is a must try!



  • Tamarind: Goose berry size
  • Tomatoes: 2
  • Betel leaves (washed and chopped): 4
  • Garlic cloves: 5
  • Peppercorns: 1 tbsp
  • Jeera: 1/2 tbsp
  • Coriander seeds: 1 tsp
  • Red chillies: 2
  • Mustard seeds: 1tsp
  • A pinch of asafoetida
  • Turmeric powder
  • Curry leaves
  • Coriander leaves
  • Salt


  • In a pan, boil water and add the tomatoes and tamarind. Let it boil for some time.
  • Remove the skin from the tomatoes and mash the tomato-tamarind mixture with the help of a masher.
  • Take peppercorns, cumin (jeera), asafoetida and coriander seedsin a mixer jar or a pestle-mortar and crush it coarsely.
  • Crush the garlic cloves.
  • Heat a sauce pan. Pour oil and add mustard seeds. Let it splutter.
  • Add chillies, some jeera and curry leaves.
  • Add the tomato tamarind mixture.
  • Add salt and turmeric powder.
  • Add the ground spice and the crushed garlic.
  • Then, add the chopped vethalai leaves and stir well.
  • Allow this mixture to boil again for a couple of minutes.
  • Add water and adjust the consistency.
  • Keep the flame low till a frothy layer forms on top of the rasam; switch off the flame.
  • Garnish with coriander leaves.

Yummy and healthy vethalai rasam (betel leaves rasam) is now ready to serve!


Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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