### 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 begin making the Tulasi And Betel Leaves Rasam recipe, clean the betel leaves and tear it into 2 parts discarding the thick stem in between the leaves.Take out the leaves from the tulsi and discard the stem. Wash the leaves thoroughly.Blend betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender.Take a wok/kadhai, add the ground betel leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing.Add water. Let it boil well for 15 minutes in low flame.After boiling add rasam powder and cook until frothy.The next step is to temper the rasam. Heat ghee in a tadka pan on medium heat, add mustard and red chilli and allow it to splutter. Add this to the rasam and garnish with coriander leaves.Serve Tulsi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup.