Tulasi Rasam/Holy Basil Leaves Herbal Soup/Herbal Rasam/Thulasi Rasam

My today's post goes for Holy basil aka thulasi leaves, this leaves have numerous medicinal value and its really good to have everyday some freshly plucked leaves early in the morning. Obviously during my last India trip, i could resist to dish out this healthy herbal soup with this incredible leaves. I have bookmarked PJ's Thulasi rasam once she posted in her space and i know i can dish out this rasam only during my trip to India as these leaves are really hard to get or find here. Thank god, my aunt have her beautiful organic terrace and she grows many vegetables and greens, needless to say this thulasi plant have its place in her terrace. How can i resist to those fresh green thulasi leaves, i had them almost everyday and without any fail, i prepared this rasam. Though i followed PJ's recipe, i couldnt resist to make some changes according to my tastebuds.

Apart from the grinding part, i went for nicely grounded tomatoes and lemon juice instead of tamarind extract as PJ went for also instead of adding the whole thulasi leaves as she did, i grounded them coarsely. Else i followed her recipe exactly as she prepared this herbal rasam. Since the seasoning asks for ghee, trust me this rasam smells simply fabulous. A prefect rasam to serve and enjoy while the weather is chilled outside. If you get Tulasi/thulasi leaves abundantly from your own garden or easily available in market, dont forget to give a try to this healthy rasam. This post is going to this blogging marathon as am running Bookmarked recipes as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

20-25 Tulasi/Thulasi/Tulsi/Holy Basil leaves
1tsp Toordal
1tsp Cumin seeds
1/2tsp Black peppercorns
1tsp Coriander seeds
2nos Ripen tomatoes (grounded as bit coarse paste)
1tsp Ghee
1/tsp Mustard seeds
2nos Dry red chillies
Few curry leaves
1/4tsp Asafoetida powder
1/tsp Lemon juice
Coriander leaves (chopped)

Heat few drops of oil, roast the toor dal, coriander seeds, peppercorns, cumin seeds until a nice aroma comes from. Cool completely and grind it as bit coarse powder.

Grind the tulasi leaves as coarse paste and keep aside.

Heat the grounded tomatoes in a pan, add enough water and add in the grounded powder.

Bring it to boil, add immediately the grounded coarse thulasi leave paste,salt cook in simmer for few minutes, put off the stove.

Heat ghee in a small pan, let crack the mustard seeds,fry the dry red chillies, asafoetida powder, curry leaves and pour it to the rasam.

Finally add tempering to the rasam, add the chopped coriander leaves and lemon juice, give a stir.

Serve warm.