Karpooravalli Leaves Rasam Recipe
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.
Ingredients
- 1 large Tomatoes
- 2 teaspoon Tamarind Pulp
- Salt to taste
- Jaggery / Sarkarai a small piece
- Water as needed
- 4 Karpooravalli Leaves / Omavalli
- For Masala:
- 1 teaspoon Black Pepper
- 1 or 2 Green Chilli - 1 or 2
- 1 teaspoon Cumin Seeds / Jeerakam
- 3 cloves Garlic
- 4 Karpooravalli Leaves / Omavalli
- For Seasoning:
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds / Kaduku
- ½ teaspoon 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.
Nutrition
Nutrition Facts
Karpooravalli Leaves Rasam Recipe
Serving Size
1 g
Amount per Serving
Calories
34
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
5
mg
0
%
Potassium
124
mg
4
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
228
IU
5
%
Vitamin C
33
mg
40
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.