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 F, 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.

Ingredients For Karpuravalli Rasam

Well Ripen Tomato – 1 Number (Medium Size)
Thick Tamarind Extract – 1/2 Tbsp
Cooked Toor Dal – 1 Tbsp
Dry or Fresh Ajwain Leaves – 4-6 Numbers (you can use 5-7 leaves I have taken less since my kids just started tasting it)
or Dried Oregano Flakes – 1.5 tsp
Cumin seeds – 1 tsp
Whole Pepper – 3/4 tsp
Garlic – 4-5 Cloves
Green or Red Chili – 2 Numbers
Rasam Powder – 1tsp (Optional)
Salt, Water and Ghee or Oil -As Needed

How to make Karpuravalli Rasam

• Wash, pat dry and chop or tear the ajwain leaves in to pieces (Pic 1).
• Soak tamarind in warm water.
• Extract the pulp and to that filtered tamarind juice add the whole tomato and crush it in to pieces or grind it with below ingredients.
• In a mortar pestle or in food processor do grind the garlic with cumin and pepper (Pic 2).

• Heat oil/ghee in a pan add mustard seeds.
• When they spluttered add ground paste(Pic 3) saute till raw smell disappears, say 3 minutes in low flame.
• Later add chopped green chili’s / red chili and ajwain leaves, Pic 4 (you can grind a few along with garlic paste).

• Saute till the leaves wilt, then add  cooked dal (Pic 5), turmeric powder, salt and continue sauteeing till raw smell disappears.
• Add the tamarind juice (Pic 6) , hing (Pic 7) and water (adjust to your sour tolerance).
• 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.

Print

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
• ⅙ 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

Here is the lunch menu I served with this Karpuravalli rasam with , it is a typical South Indian Lunch and the detailed menu is HERE.

Video Tutorial

🍛 Long Beans Stir Fry (from garden)

🍛 Moong Dal Ridgegourd Kootu ( from garden produce, recipe later)

🍛 Manathakkali Kaara Kuzhambu

🍛 Karpuravalli Rasam

🍛 Oil free Appalam

🍛 Lauki or Bottle Gourd Raita

🍛 Organic Rice