Beetal Leaves & Tulsi Soup
Tulsi & Beetal Leaves Soup which is a mix of tulsi,beetal leaves, pepper, carom seeds & Jeera seeds. Beetal leaves have innumerous health benefits which includes control of diabetes, weight loss, indigestion to name a few. I remember in childhood we were not allowed to eat beetal leaves and there were lots of grandma stories built around it like a cow would come and hit you if you eat ïŠ etc. Though scientifically, I could not find any reason from any of the sources. It is however very good for pregnant women. Holy basil plant on the other hand is available in many houses in India as it is considered as a sacred plant. It is been used in auyurvedic medicines. The soup is good for cold and cough and can be consumed as a soup also. I have not blended the ginger with the soup as we like the crunchy ginger in our soup. However the ginger can be blended along with other ingredients. Garlic is completely optional and can be omitted if you donâ€™t need to. The soup generates body heat hence it must be consumed only during cold/rainy or winter time. The soup is also spicy as the taste of beetal leaves, tulsi, carom seeds & pepper are naturally spicy. I am not sure if this can be consumed as a pre-natal diet due to this heaty nature. However this is very good for postnatal diet.
- Holybasil/Tulsi â€“ 1 small bunch
- Beetal Leaves â€“ 2
- Garlic cloves â€“ 6
- Carom Seeds/Omam â€“ Â½ tsp
- Pepper â€“ 1/3 tsp
- Cumin seeds â€“ Â½ tsp
- Tamarind â€“ 1 small lemon size
- Tomato -1 medium size
- Curry leaves â€“ few
- Ginger â€“ 1 tblsp finely chopped
- Hing cake â€“ a small size
- Turmeric â€“ 1/3 tsp
- Water â€“ 400ml
- Rasam Powder â€“ Â½ tblsp
- Coriander leaves â€“ few
- Ghee â€“ 1 tsp
- Mustard â€“ Â½ tsp
- Dry chili - 1
- Clean the beetal 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 beetal leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water.
- Take a soup cooking pot, add the ground beetal 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.
- Temper with ghee, mustard and red chili. Garnish with coriander leaves.
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Unique recipe. By the way love the stoneware in which you cooked the soup.