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.
