Karpooravalli Leaves Rasam Recipe with step by step pictures. This rasam is a very healthy, tasty and traditional South Indian rasam variety made with karpooravalli/omavalli leaves.
Karpooravalli Leaves Rasam
Kapooravalli leaves has many medicinal uses, they are so easy to grow at home. Just plant a stem and they will grow from that into abundance. You can just cut the leaves from it and use it.
Medicinal uses of karpooravalli leaves
1)It relieves cold and cough, when boiled in some water and consumed.
2)Cures stomach ache.
3)Controls dysentry.
4)Apple the crushed juices from the leaves on babies chest to get relief from congestion
5)Consuming this leaf regularly helps in weight loss.
6)Helps in digestion
And MANY MORE...
This is second recipe which i made yesterday in my perimma's house. I wanted to make as many recipes as possible using the medicinal aromatic leaves. The rasam turned out so delicious and soupy..You can even drink it as soup..Hope you will give this a try and let me know how it turns out for you..
Ingredients for Karpooravalli Leaves Rasam
- Tomatoes - 1 large
- Tamarind Pulp - 2 tsp
- Salt to taste
- Jaggery / Sarkarai a small piece
- Water as needed
- Karpooravalli Leaves / Omavalli - 4
For Masala:
- Black Pepper - 1 tsp
- Green Chilli - 1 or 2
- Cumin Seeds / Jeerakam - 1 tsp
- Garlic - 3 cloves
- Karpooravalli Leaves / Omavalli - 4
For Seasoning:
- Oil - 1 tsp
- Mustard Seeds / Kaduku - ½ tsp
- Cumin Seeds / Jeerakam - ½ tsp
- Asafoetida / Hing / Kaya Podi - a pinch
- Dry Red Chillies - 2
How to Make Karpooravalli Leaves Rasam
- Take all the ingredients for the masala in a blender and crush them lightly.
- Take tomatoes, tamarind in a bowl and cover with water. Squeeze it well and mash them.
- Add in the masala, salt, jaggery and mix well.
- Heat oil in a pan, add in seasoning ingredients and let them pop. Add this rasam and bring it to boil.
- Once it starts to boil and foams appear, add the torn leaves and turn off the heat,
- Let them sit for 10 mins covered.
- Serve.
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Karpooravalli Leaves Rasam Recipe
Ingredients
- 1 large Tomatoes
- 2 tsp Tamarind Pulp
- Salt to taste
- Jaggery / Sarkarai a small piece
- Water as needed
- 4 Karpooravalli Leaves / Omavalli
- For Masala:
- 1 tsp Black Pepper
- 1 or 2 Green Chilli - 1 or 2
- 1 tsp Cumin Seeds / Jeerakam
- 3 cloves Garlic
- 4 Karpooravalli Leaves / Omavalli
- For Seasoning:
- 1 tsp Oil
- ½ tsp Mustard Seeds / Kaduku
- ½ tsp Cumin Seeds / Jeerakam
- Asafoetida / Hing / Kaya Podi a pinch
- 2 Dry Red Chillies
Instructions
- Take all the ingredients for the masala in a blender and crush them lightly.
- Take tomatoes, tamarind in a bowl and cover with water. Squeeze it well and mash them.
- Add in the masala, salt, jaggery and mix well.
- Heat oil in a pan, add in seasoning ingredients and let them pop. Add this rasam and bring it to boil.
- Once it starts to boil and foams appear, add the torn leaves and turn off the heat,
- Let them sit for 10 mins covered.
- Serve.
Karpooravalli Leaves Rasam Recipe Step by Step
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safiya
Bajji n rasam with karpooravalli leaves!!!!very new to me....definitely ll try dis..
Anonymous
IT IS A GOOD RECEIPE. DEFENITELY I WILL TRY
Anonymous
Made it today. Very delicious, but didn't get the golden red color in the pictures!
Bhanu
Sofia Rajesh
Karpooravalli Rasam very new I'm gonna try this tomorrow for my 1 year old son