Ajwain Leaves(Karpooravali/Omavali) Rasam
Rasam is one the favourite sidedish curry/gravy in South Indian Cuisine that is made of tomatoes and mixed spices which is helps in digestion.We can make rasam in different variations.Here I shared the rasam recipe that I have tried which is made of Ajwain Leaves(Karpooravali/Omavali) which relief from cold and cough.
Friends try this recipe and send your photos to my mail. Subscribe,Like,
Share and Comment on my page.
Follow my page for more tasty recipe.
There are so many curry/gravy varieties that are
cooked all over the world to accompany with different food. In
India,mostly the
curry/gravy varieties
are like chutneys, masalas, dal, sambhar, kulambu served with
rice,idly,dosa,roti, chapathi, paratha, naan,etc., Here I shared the
links of some of the curry varieties in this blog.
Info about Key Ingredients:
Ajwain Leaves(Karpooravali/Omavali) is the key ingredient of this recipe.It is one of the medicinal plant that can be used to relief cold,cough,fever,head ache.It improves the immunity power.It reduces the stress in the eyes.
Ajwain Leaves(Karpooravali/Omavali) produce more body heat so don't consume more.
Simple home remedies for cold,cough and fever:
Boil 2 or 3 Ajwain Leaves(Karpooravali/Omavali) and tulsi leaves in water.Drink it twice a day reduces cold,cough and fever.Eat 2 fresh Ajwain Leaves(Karpooravali/Omavali) leaves instantly to relief cold.
Method:
Recipe:
Ingredients:
Tomato(Roughly Chopped) 2 Nos..
Ajwain Leaves(Karpooravali/Omavali) 4 To 5 Nos..
Jaggery 1 Small Piece.
Water as Required..
Salt as Required..
For Masala Mixture:
Cumin Seeds(Jeera) 1 Tsp
Black Pepper 1 Tsp
Garlic Cloves 3 Cloves.
Ajwain Leaves(Karpooravali/Omavali) 4 To 5 Nos.
For Seasoning:
Mustard Seeds 1 Tsp
Asafoetida(Hing) 1/4 Tsp
Dry Red Chilly 2 Nos.
Coconut Oil 3 Tsp.
Curry Leaves Few.
Step By Step Instructions:
- Take a mixie jar,add garlic,cumin(jeera) seeds,pepper,dry red chilly,Ajwain Leaves(Karpooravali/Omavali) and grind it in pulse mode without adding water(dry grinding).Keep it aside.
- Heat coconut oil in a pan,add the masala mixture and fry for 30 seconds.
- Add tomato,Ajwain Leaves(Karpooravali/Omavali) and fry for 1 or 2 minutes.
- Add water and cook the veggies.
- Add salt and jaggery and boil for 2 minutes.Now our Ajwain Leaves(Karpooravali/Omavali) Rasam is ready.Turn off the stove.
- For preparing seasoning,heat coconut oil in a tadka pan,season it with mustard,asafoetida(hing),dry red chilly and curry leaves.
- Pour the seasoning over the rasam.
- Now our Ajwain Leaves(Karpooravali/Omavali) Rasam is ready. Serve hot.
Pictorial Description:
Take a mixie jar,add the masala mixture ingredients.
Dry grind it.
Heat coconut oil in a pan,add the grinded mixture,fry for 30 seconds.
Add tomatoes and ajwain leaves(karpooravali/omavali).
Add required water and cook well.
Add salt and jaggery to it and boil for 2 minutes.Now our rasam is ready,turn off the stove.
Prepare the tadka or seasoning.
Pour the seasoning over the rasam.
Now our Ajwain Leaves(Karpooravali/Omavali) Rasam is ready.Serve hot.
0 comments:
Post a Comment
Post your comments and suggestions here