Omavalli leaves Rasam recipe

Omavalli leaves rasam | Karpooravalli rasam with video and step by step pictures.
Omavalli leaves rasam| ajwain leaves rasam recipe, a soothing comfortable easy rasam recipe made using freshly ground spices and omavalli leaves. This rasam can be had as a soup too. I followed my Kalyana rasam recipe. So i didn't use tamarind for this rasam. Traditionally rasam is made using tamarind, but we South Indians make different varieties of rasam, so for this rasam no tamarind juice is added. After the 9 days of festival food, we really need a comfortable food. Rasam rice is a super comfortable food and i can have it any time of the day. As the weather is also getting cold and raining most of the days, this omavalli rasam is a best one to control common cold and throat pain. Generally omavalli or karpooravalli leaves is added in homemade kashayams to treat common cold. Try this rasam and enjoy the weather. Stay tuned for Deepavali recipes from next week.

Omavalli Rasam recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Omavalli leaves rasam| ajwain leaves rasam recipe, a soothing comfortable easy rasam recipe made using freshly ground spices and omavalli leaves

    Tomato  3
    Turmeric powder  1/2 tsp
    Asafoetida  2 pinches
    Toor dal  2 tblsp (cooked)
    Water  2 cups
    Coriander leaves  few
    Curry leaves   few 
    Ghee  1/2 tsp
    Mustard seeds  
    Salt  as needed
    To Roast and grind
    Ghee 1/2 tsp
    Toor dal  1 tblsp
    Pepper  1 tsp
    Red chili  1
    Omavalli | ajwain leaves  6-7
    Cumin seeds 1/2 tsp 
                                           Video of how to make Omavalli rasam

                                       
                                      

Method  :

• Grind the tomatoes and filter this by adding 1.5 cup of water. 
• I want the rasam to be in a thin consistency, so i am filtering the tomatoes. If you want it as such you can add as such. In that case add 2 tomatoes only. 
• Keep it aside.
• In a pan add 1/2 tsp of ghee and add the toor dal ,red chili and pepper. Roast till the dal turns golden brown colour. 
• Switch off the flame and add the cumin seeds and the ajwain leaves. 
• The leaves i used were slightly big, so i used 6 leaves. Later i felt i could have added few more.
• You can add 10 leaves of this size. 
• Grind this into a fine paste. You can add little water while grinding.
• In a pan add the tomato juice.
• Add the ground paste to this. Wash the mixie jar using 1/2 cup of water and add.
• Add turmeric powder, asafoetida and salt. 
• Mix well and let this boil for 7 minutes in a low flame. 
• Add 3/4 cup of water the cooked toor dal and add this to the pan. 
• Once the rasam becomes frothy, switch off the flame.
• Add finely chopped coriander leaves. 
• Temper mustard seeds in the ghee along with curry leaves and add it to the rasam.
• Serve with hot rice and any curry of your choice.

Notes:

1. Use fresh omavalli leaves to get a nice aroma.
2. Do not consume this rasam on a very regular basis as it will generate more heat to the body. 
3. Omavalli rasam pairs well with potato curry and ladies finger stir fry.

   

Method with step by step pictures :

• Grind the tomatoes and filter this by adding 1.5 cup of water. 

• I want the rasam to be in a thin consistency, so i am filtering the tomatoes. If you want it as such you can add as such. In that case add 2 tomatoes only. 

• Keep it aside.
• In a pan add 1/2 tsp of ghee and add the toor dal ,red chili and pepper. Roast till the dal turns golden brown colour. 

• Switch off the flame and add the cumin seeds and the ajwain leaves. 
• The leaves i used were slightly big, so i used 6 leaves. Later i felt i could have added few more.
• You can add 10 leaves of this size. 
• Grind this into a fine paste. You can add little water while grinding.

• In a pan add the tomato juice.
• Add the ground paste to this. Wash the mixie jar using 1/2 cup of water and add.

• Add turmeric powder, asafoetida and salt. 
• Mix well and let this boil for 7 minutes in a low flame. 

• Add 3/4 cup of water the cooked toor dal and add this to the pan. 
• Once the rasam becomes frothy, switch off the flame.

• Add finely chopped coriander leaves. 
• Temper mustard seeds in the ghee along with curry leaves and add it to the rasam.

• Serve with hot rice and any curry of your choice.

Notes:

1. Use fresh omavalli leaves to get a nice aroma.
2. Do not consume this rasam on a very regular basis as it will generate more heat to the body. 
3. Omavalli rasam pairs well with potato curry and ladies finger stir fry.