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
Serving: 1gCalories: 34kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 5mgPotassium: 124mgFiber: 1gSugar: 3gVitamin A: 228IUVitamin C: 33mgCalcium: 19mgIron: 1mg
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