### TranslatedIngredients: 4 sprig Tulsi (holy basil),2 Betel leaves (paan),6 cloves Garlic,1/2 teaspoon Ajwain (Carom seeds),1/3 teaspoon Black pepper powder,1/2 teaspoon Cumin seeds (Jeera),25 grams Tamarind,1 Tomato,Curry leaves - Few,1 tablespoon Ginger - finely chopped,1/2 teaspoon Asafoetida (hing),Salt - as needed,1/3 teaspoon Turmeric powder (Haldi),Water - as required,1/2 tablespoon Rasam Powder,Coriander (Dhania) Leaves - Few,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1 Dry Red Chilli ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make rasam recipe of basil and betel leaves, first of all clean the pan leaves and break them into 2 parts. Take out the stem of the middle. Remove the basil leaves from the stem and wash them well. Add the betel leaves, basil, garlic, black pepper, cumin, tamarind, celery and some water in a mixer grinder. Grind it well. Put this paste, ginger, tomato, curry leaves, salt, turmeric powder and asafoetida in a pan. Cook for 2 minutes and add water. Simmer well for 15 minutes. After boiling, add rasam powder to it and cook it for 4 to 5 minutes. Now heat ghee in a pan for tempering. Add mustard seeds and dry red chilies. After cooking for 10 seconds, add it to the rasam and mix it. Garnish with green coriander and serve. Serve basil and betel leaves with rice and chow chow thoran for dinner.