Ondelaga Leaves Rasam Recipe | How to do Brahmi leaves Rasam Recipe | Ondelaga leaves rasam rice recipe with step by step photo | Vallarai keerai rasam recipe
I know Janmashtami is just off the corner .. and many of you might be fighting that guilt of overindulgence / suffering from indigestion/craving for some simple comfort food after all those festive treats. So today I have for you all an easy peasy flavorful ” Brahmi leaves rasam / Ondelaga Leaves Rasam ” a great dish to tickle your taste buds and light on your tummy. Fight those post-festive blues, Relish piping hot Brahmi rasam with hot rice or sip it as a soup in a glass …whichever way you opt..you’l surely enjoy this flavorful refreshing rasam.
Recently I had been to a relative’s house in native and was very excited to see nicely grown Brahmi everywhere as it was Monsoon. So when I brought these homegrown Brahmi leaves, various dishes started running in my mind to cook and share with you all lovely peoples. I have already posted Brahmi leaves table and Brahmi leaves chutney before. So this time I thought of sharing this flavorful Brahmi leaves Rasam. We all know that Brahmi is a medicinal herb that grows in the fields and is a powerhouse of nutrients.It’s known as ondelaga / thimare in Kannada and Vallarai in Tamil. It has been extensively used in Ayurveda. It is said that Brahmi leaves when consumed early morning in empty stomach boosts memory power and intelligence level. It has many other medicinal values as it helps in the growth of nerve cells, helps in the cure of epilepsy, helps in hair growth when added to hair oil, helps in decreasing dandruff, helps in curing certain skin infections, improves digestive capacity etc.
Today’s recipe Brahmi rasam is a simple nutrient-dense dish thoughtfully prepared by our clever ancestors. Here goes the recipe for one of the easiest rice accompaniment that can be prepared in a jiffy .. do try and enjoy
ONDELAGA RASAM / VALLARAI KEERAI - EASY BRAHMI LEAVES RECIPES
Ingredients
- 1/2 cup Brahmi Leaves with stems / Ondelaga
- 1 medium size tomato
- 1/4 tsp Turmeric / Haldi powder
- small marble size Tamarind
- 1/2 tsp Jaggery
- few Coriander leaves
- few Curry Leaves
- few Salt to taste
to roast and powder ( masala )
- 1 tbsp Toor Dal / split pigeon pea
- 1 tsp Coriander Seeds /Dhania
- 1/2 tsp Cumin seeds / jeera seeds
- few Methi seeds
- 1/2 tsp Black Pepper
- 3-5 nos Red chilies ( depending on your pref )
- 1-2 tsp Ghee / oil
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds / jeera seeds
- a pinch Hing /Asafetida few Curry Leaves
Instructions
- Clean and wash brahmi leaves .
- Saute brahmi leaves in ghee for 1-2 mins till they wither .
- Blanch tomatoes .
- Add a tsp of oil to a small kadai and add all the ingredients mentioned under " to roast " . Fry till dal gets golden brown and chillies are crisp . Switch off and allow to cool .
- Grind together blanched tomato , sauteed brahmi leaves and sauted masala . Add little water and make a paste .
- Transfer the ground paste to a vessel . Add water as required , tamarind pulp , salt and little jaggery . Mix .When it starts boiling , add curry leaves and coriander leaves .
- Once the rasam gets boiled nicely, switch off. Prepare a tempering. Heat a tsp of ghee, add mustard seeds and cumin seeds. When mustard splutters add a pinch of hing and switch off. Pour it over the rasam.
- Serve piping hot Brahmi leaves Rasam with hot steaming rice or sip it as a soup.
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