Today's post is about a healthy rasam made with Karpuravalli leaves. Karpuravalli is also known as Indian Borage, Mexican Mint, Mexican Oregano and Spanish Thyme in English.
Do you know that Karpuravalli leaves are an excellent cure for cold and cough? Growing Karpuravalli plant at home is something that you should consider (owing to its immense health benefits).
Some benefits are:
👉 It improves appetite and digestion. So it is gut friendly.
👉 Boiling Karpooravalli leaves and tulsi (basil) leaves in water and consuming it with a tsp of honey is one of the best home remedy to control prolonged dry cough.
👉 It is also used for treating skin diseases. We can apply the fresh leaf paste as a poultice on the infected area. It helps to treat the wounds quickly.
Okie, let's get on to the post.
Ingredients:
Tomato 1
Tur dal 1/2 cup
Tamarind lemon sized
Shredded Coconut 2 tsp
Asafoetida a pinch
Turmeric powder a pinch
Salt to taste
To dry roast and grind:
Karpuravalli Leaves 6
Pepper 1 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds 1 tsp
Red Chilli 1
To temper:
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
To garnish:
Curry leaves / Coriander leaves
Method:
🍅 Pressure cook tur dal for 4 whistles.
🍅 Once done, mash it thoroughly and keep it aside.
🍅 In a pan, dry roast the ingredients given under "To dry roast and grind". Allow it to cool.
🍅 Add the dry roasted ingredients to a mixer. Add shredded coconut. Grind it into a fine paste adding little water.
🍅 Soak tamarind in hot water for 15 minutes and extract the tamarind pulp.
🍅 Chop tomato into small pieces. Add it to a vessel.
🍅 Add the extracted tamarind pulp to it.
🍅 Add turmeric powder, salt, asafoetida to it.
🍅 Allow it to boil until the raw smell of the tamarind goes away.
🍅 Next add the ground paste to the above boiling rasam along with the mashed dal.
🍅 Once the mixture turns frothy, switch off the flame.
🍅 Heat oil in a pan. Once hot, add mustard seeds,cumin seeds and fenugreek seeds. After they splutter, add it to the rasam.
🍅 Garnish with coriander leaves and/or curry leaves.
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