Restorative Beetal Leaves and Tulsi Soup (South Indian)
30 minutes
931 reads
About Restorative Beetal Leaves and Tulsi Soup (South Indian)
Discover the vibrant flavors of South India with this aromatic Beetal Leaves and Tulsi Soup, a comforting elixir known for its restorative properties. This unique soup features the often-overlooked beetal leaf, transforming it into a star ingredient.Packed with the goodness of tulsi (holy basil) and warming spices like ginger, cumin, and pepper, each spoonful offers a burst of authentic flavor and numerous health benefits, from aiding digestion to boosting immunity. Easy to prepare and deeply comforting, this nourishing soup is the perfect remedy for chilly evenings or when you're feeling under the weather.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Greens and Aromatics
- 1 bunch Holy Basil tulsi
- 2 Betel Leaves
- 1.5 sprigs Curry Leaves
- 1.5 tbsp Coriander cilantro, chopped, for garnish
Spices and Flavorings
- 6 clove Garlic
- 1/2 tsp Carom Seeds ajwain/omam
- 1/3 tsp Pepper black
- 1/2 tsp Cumin Seeds
- 1 tbsp Ginger finely chopped
- 1/4 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 1/3 tsp Turmeric Powder haldi
- 1/2 tbsp Rasam Powder
Instructions
- Thoroughly wash the betel leaves and holy basil. Remove the thick stems from the betel leaves and tear the leaves into smaller pieces. Pluck the holy basil leaves from their stems.
- In a blender, combine the betel leaves, holy basil, garlic, black pepper, cumin seeds, tamarind, and carom seeds. Add a little water and blend into a smooth paste.
- In a soup pot, combine the blended betel leaf and holy basil paste, chopped ginger, chopped tomato, curry leaves, salt, turmeric powder, and asafoetida. Add the water.
- Bring the mixture to a boil over medium heat. Then, reduce the heat to low, cover, and simmer for 15 minutes. This allows the flavors to meld and deepen.
- Stir in the rasam powder and continue to cook until the soup becomes slightly frothy. This indicates the rasam powder is well incorporated.
- In a small pan, heat the ghee over medium heat. Add the mustard seeds and dried red chili. Once the mustard seeds begin to pop, pour this tempering over the soup. This adds a final layer of flavor and aroma.
- Garnish with fresh coriander leaves and serve hot.
Recipe Notes
Good To Know
- For a smoky flavor, briefly roast the beetal leaves over an open flame before adding them to the soup. This enhances the depth and aroma of the final dish.
- If you prefer a thicker consistency, blend half the soup and leave the rest chunky to retain some of the original texture.
- To intensify the tangy notes, try adding a small piece of kokum or a dash of amchur (dried mango powder) along with the tamarind.
- This soup can be enjoyed warm or cooled and strained as a restorative herbal tonic.
Expert Tips
- Beetal leaves can be substituted with spinach or chard, but the flavor profile will change slightly.
- Adjust the amount of tamarind to your liking, starting with a small amount and adding more until the desired tanginess is achieved.
- A dollop of coconut cream or a sprinkle of fresh herbs can be added as a garnish before serving.
Storage Instructions
- Store leftover soup in a glass jar in the refrigerator for up to two days.
- Gently reheat before serving.
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Recipe Nutrition
Calories: 10kcalFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 684mg
Neeru Srikanth
Articles: 43
6 Comments
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Looks so good! Can’t wait to try it.
What a delicious recipe! Thanks for posting.
This is exactly what I was looking for!
Such a tempting dish! Thank you.
Unique recipe. By the way love the stoneware in which you cooked the soup.
Looks so wonderful! Thanks for posting.