KARPOORAVALLI RASAM, how to make rasam out of Ajwain leaves

Karpooravalli  is the best in treating cold and cough and this is the best home remedy.
It is a common practice to treat people suffering from cold, cough and fever with Karpooravalli rasam.
It also treats boils and wound when applied as a paste.
Extensively used in treating chest congestion.
Applying Karpooravalli juice on both the sides of the forehead while having a severe head ache is very effective.
Is also good for mouth ulcers, hiccups, asthma and indigestion.

Ingredients

Karpooravalli/ajwain leaves - 7-8

Tomato - 1, pureed

Tamarind paste - 1 tsp

Hing powder - 1/4 tsp

Salt to taste

To roast and grind 

Ghee - 1 tsp

Tur dhal - 1 tsp

Pepper - 1 tsp

Jeera - 1 tsp

Broken red chillies - 2-3

Curry leaves - 7-8

Karpooravalli leaves - 7-8

To season

Ghee - 1 tsp

Mustard seeds

 1 tsp

To garnish

Chopped coriander leaves

Recipe cuisine: South Indian; Category: Lunch/dinner/soup

Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3

Tamarind paste taken in a vessel

Tomato pureed and added

Salt to taste added

Hing powder added

All the above mentioned ingredients, roasted in ghee. Karpooravalli leaves torn into small bits and added

Well roasted, and the aroma and flavor of the karpooravalli leaves will permeate all over your home and kindle your hunger!!!

Allow the roasted ingredients to cool for 2-3 minutes, then grind to a smooth paste

By now, rasam would have reduced to half in level. Pour the ground paste plus enough eate rto the brim of the vessel. Flames on the lowest, and switch off when it becomes frothy around corners. Need not come to a boil.

Mustard seeds seasoned in ghee

Cilantro/coriander garnished! Serve with hot rice, white or brown or you can serve as soup also.

This post first appeared in www.malpatskitchen.com

Categories: Healthy Cooking, Rasams, Soups- Sandwiches-Salads