Karpuravalli Rasam | Ajwain Leaves Dal Rasam

Karpuravalli Rasam , Ajwain (Oregano Leaves) with dal mixed soup is very good for digestion. Actually the Omavalli / Oregano leaf is a good natural remedy for cold and congestion. Most of the people have it at home and my mom say daily if we inhale it we attain a relief from cold. Last year I got a stem from my friend and it survived the whole winter in indoor and now since the weather is in 80 I plucked some and recently made rasam for my kids. You always don’t need to have fresh leaves to make this rasam, you can use dried oregano leaves too. The addition of cooked dal enhances the taste of this karpuravalli rasam so never make it optional.

Karpuravalli Rasam Ajwain Leaves Soup

Well Ripen Tomato – 1 Number (Medium Size)
Thick Tamarind Extract – 1/2 Tbsp
Cooked Toor Dal – 1 Tbsp
Dry or Fresh Ajwain Leaves – 4 Numbers (you can use more leaves I have taken less since my kids just started tasting it)
or Dry Oregano Flakes – 1.5 tsp
Cumin seeds – 1 tsp
Whole Pepper – 3/4 tsp
Garlic – 3- 4 Cloves
Green Chilis – 2 Numbers
Rasam Powder – 1 tsp
Salt, Water and Ghee or Oil -As Needed

How to make Karpuravalli Rasam

• Soak tamarind in warm water.
• Extract the pulp and to that filtered tamarind juice add the whole tomato and crush it in to pieces.
• In a mortar pestle or in food processor do grind the garlic with cumin and pepper.
• Heat oil/ghee in a pan add mustard seeds.
• When they spluttered add chopped green chili’s and ajwain leaves (you can grind a few along with garlic paste).
• Saute till the leaves wilt,  now add the ground paste, turmeric powder and continue sauting till raw smell disappears.
• Add the tamarind juice , cooked dal, water (adjsut to your sour tolerance) and salt.
• Let them cook in high flame.
• When the rasam foams do remove from the heat.
• Finally garnish the rasam with some ajwain or coriander leaves.

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Karpuravalli Rasam | Ajwain Leaves Dal Rasam

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Servings: 4

Author: Sangeetha Priya

Ingredients

• Well Ripen Tomato – 1 Number Medium Size
• Thick Tamarind Extract – 1/2 Tbsp
• Cooked Toor Dal – 1 Tbsp
• Ajwain Leaves – 4 Numbers (you can use more leaves I have taken less since my kids just started tasting it)
• or Dry Oregano Flakes - 1.5 tsp
• Cumin – 1 tsp
• Pepper – 3/4 tsp
• Garlic – 3- 4 Cloves
• Green Chilis – 2 Numbers
• Rasam Powder – 1tsp
• Salt Water and Ghee or Oil -As Needed

Instructions

1. Soak tamarind in warm water.
2. Extract the pulp and to that filtered tamarind juice add the whole tomato and crush it in to pieces.
3. In a mortar pestle or in food processor do grind the garlic with cumin and pepper.
4. Heat oil/ghee in a pan add mustard seeds.
5. When they spluttered add chopped green chili’s and ajwain leaves (you can grind a few along with garlic paste).
6. Saute till the leaves wilt, now add the ground paste, turmeric powder and continue sauting till raw smell disappears.
7. Add the tamarind juice , cooked dal, water (adjsut to your sour tolerance) and salt.
8. Let them cook in high flame.
9. When the rasam foams do remove from the heat.
10. Finally garnish the rasam with some ajwain or coriander leaves.

Here is the lunch menu I served this rasam with , it includes typical south indian menu and the details you can check it HERE.