Take a clean vessel. Add a little ghee and heat it. Put some mustard and asafoetida and split it.
Put some chopped tomatoes and fry for 2 minutes.
Then add turmeric powder and salt, little tamarind and water and boil.
Meanwhile, grind betel leaf with pepper, garlic, jeera and pieces of ginger.
Add this paste to the boiled tomatoes and put jaggery as per your taste and boil it another minute till you feel the aroma.
Benefits of Betel Leaves Rasam :
Mucolytic, Decongestant, and expectorant ingredients like betel leaf, ginger, garlic, and pepper all of which impact Respiratory and Gastrointestinal Tract and for good immunity.
As per Ayurveda most of the ingredients including
ghee(instead of oil) are agni deepaka( bioavailability enhancers).
Rasam which is mostly refreshing, in this case, aromatic due to betel leaf when consumed can be good for patients with asthma, Gastrointestinal disturbances, worms, and even can elate low mood.
Doshagna - Kapha - Vata Shamaka.
Recipe By :
Dr. Kamala Lakshmi GK,
Junior Resident (Ayurveda), Department of Integrative Medicine,
National Institute of Mental Health And Neurosciences (NIMHANS), Bengaluru, India.
