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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
  • 1 Number Well Ripen Tomato Medium Size
  • 1/2 Tbsp Thick Tamarind Extract
  • 1 Tbsp Cooked Toor Dal
  • 4-6 Numbers Ajwain Leaves
  • 1.5 tsp OR Dry Oregano Flakes
  • 1 tsp Cumin
  • 3/4 tsp Pepper
  • 4-5 Cloves Garlic
  • 2 Numbers Green or Red Chili
  • 1 tsp Rasam Powder Optional
  • tsp Hing Powder
  • Salt As Needed
  • Ghee or Oil As Needed
  • Water As Needed
Instructions
  1. Heat oil/ghee in a pan add mustard seeds.
  2. When they spluttered add ground paste(Pic 3) saute till raw smell disappears, say 3 minutes in low flame.
  3. Later add chopped green chili's / red chili and ajwain leaves, Pic 4 (you can grind a few along with garlic paste).
  4. Saute till the leaves wilt, then add cooked dal, turmeric powder, salt and continue sauting till raw smell disappears.
  5. Add the tamarind juice , hing and water (adjust to your sour tolerance).
  6. Let them cook in high flame.
  7. When the rasam foams do remove from the heat.
  8. Finally garnish the rasam with some ajwain or coriander leaves.

Recipe Video