Tuesday, 7 April 2020

Karpooravalli Rasam Recipe/Omavalli Leaves Rasam/Karpooravalli Leaves Rasam/How to make Rasam with Karpooravalli Leaves/Country Borage Leaf Rasam/கற்பூரவள்ளி ரசம் செய்வது எப்படி

Karpooravalli in Tamil otherwise called a Country Borage or the Mexican Mint has numerous medicinal properties. Karpooravalli Rasam is usually given to people suffering from cold, cough and fever. It helps in reducing nasal congestion, sore throat, indigestion etc for all age groups of people. The karpooravalli leaves are quite fleshy and very aromatic. They are excellent source of vitamins and minerals. They can be grown very easily grown at home and are easy to maintain. I have already shared Karpooravalli Thuvaiyal, Karpooravalli Bajji, KarpoorvalliKashayam-1, Karpooravalli Kashayam-2 earlier. For now try out this Karpooravalli Rasam and post your comments here. Meanwhile do check out other interesting and healthy Rasam Varieties/Recipes here.

Here’s how to make Karpooravalli Rasam with step by step photos…

Ingredients
Tamarind/Puli
One small lemon size ball
Tomato/Thakkali
One big
Karpooravalli Leaves/Omavalli Leaves
6
Thur dal/Thuvaram paruppu Cooked
3 tbsp
Jaggery/Vellam
One small piece
Cilantro/Coriander Leaves/Kothamalli
1-2 tbsp finely chopped
Turmeric Powder
¼ tsp
Salt
As needed

For Grinding
Black Pepper/Milagu
1 tsp
Cumin/Jeeragam
1 tsp
Garlic Cloves/Poondu Pal
3-4
Dry Red Chillies/Kaindha Milagai
2
Karpooravalli Leaves/Omavalli Leaves
2

For Tempering
Ghee/Oil
2 tsp
Mustard Seeds/Kadugu
½ tsp
Cumin/Jeeragam
½ tsp
Dry Red Chilli
1
Asafoetida/Perungaayam
¼ tsp
Curry Leaves/Karuvepilai
8-10
Preparation Time: 10 minutes                     Recipe Category: Lunch, Rasam Varieties
Cooking Time: 5-7 minutes                       Recipe Cuisine: Tamil Nadu, SouthIndia
Author: Priya Anandakumar

Other Karpooravalli Recipes that might be of interest…

Karpooravalli Plant in my Balcony

Method
Wash the karpooravalli leaves and keep it aside.

Add 1 tsp black pepper, 1 tsp cumin seeds, 4 cloves of garlic, 2 dry red chillies, 2 karpooravalli leaves to the mixer jar grind it and keep it aside. The masala for rasam is ready.

Soak the tamarind/puli in 3 cups of water for about 10-15 minutes. Extract the juice completely and keep it aside. [Add more water if needed].

Squeeze the tomato and mash it really well in the tamarind water.

Add required salt, jaggery, turmeric powder to the tamarind water and mix really well.

Now add the ground rasam masala to the tamarind water and switch on the stove. 

When it comes to rolling boil and the raw smell of the tamarind/puli vanish. Add the cooked and mashed thur dal/thuvaram paruppu to it and mix really well.

Then add roughly chopped [or you can tear it with hand] karpooravalli leaves to the rasam.

Let it come to one boil, at this add the chopped coriander leaves and switch off the stove and close it with a lid.

Heat 2 tsp of ghee/oil, splutter mustard seeds, cumin seeds, then add dry red chilli, asafoetida/perungayam, curry leaves and fry for about 20 seconds. Now switch off the stove.

Add the tempering to the Karpooravalli rasam.

Super delicious, healthy and tempting Karpooravalli Rasam is ready to be enjoyed. Serve it hot with steam cooked white rice and potato roast.

Thank you all for visiting my space, please come back again for more delectable, healthy and tempting Rasam Varieties from mykitchen.

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Have a great day and enjoy.



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Priya Anandakumar