DODDAPATRE RASAM / SAMBARBALLI RASAM / KARPOORAVALLI ( OMAVALLI ) RASAM
Ingredients
- 10 - 15 nos Dodda Patre / Karpooravalli leaves/ Ajwain leaf
- 1-2 small tomato
- 1-2 nos Green Chilli, slit
- small marble sized Tamarind, soaked
- small marble sized Jaggery
- 1/4 tsp Turmeric powder /Haldi
- few Coriander leaves, chopped
- few Curry Leaves
- Salt to taste
To Roast and Powder ( Masala )
- 1.5 tbsp Toor Dal / split pigeon pea
- 1 tsp Coriander Seeds Dhania
- 1/2 tsp Cumin Seeds Jeera
- 1/2 tsp Black Pepper
- 2-5 nos Red chilies, ( depending on your pref )
To Temper
- 1-2 tsp Oil/ Ghee
- 1 tsp Mustard seeds
- a big pinch of Hing /Asafetida
- few Curry Leaves
Instructions
- Clean , wash and roughly chop ajwain leaves .
- Blanch tomatoes in hot water for few minutes . Keep it aside to cool . If you want can peel skin .
- In a container , take tamarind pulp and slit green chilli . Keep it for boil . Let the flame be medium .
- Meanwhile,add a tsp of oil to a small kadai and add all the ingredients mentioned under to roast and grind . Fry till dal gets golden brown and chillies are crisp . Once they are roasted , add chopped leaves and saute for 2-3 mins till the leaves wilt a bit .
- Grind together , blanched tomatoes , turmeric and sauted spices . Grind smooth
- Add ground masala to the tamarind water . Add salt , jaggery and water as required and mix. Allow to boil on medium flame . Add few curry leaves and chopped coriander leaves . Once the rasam gets boiled nicely , switch off .
- Finally prepare a tempering . Heat a tsp of ghee, add mustard seeds and hing .When mustard splutters .. switch off. Pour it over the rasam.
- Serve piping hot Ajwain leaf Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.