Karpooravalli is a very common plant available inn the village sides. Like tulsi plant it can be grown normally in a pot and doesn’t require much maintenance. This leaves are found to have wide medicinal effect for cold and cough. It can either be eaten raw, else used to make bajji, Soup and rasam. It has a similar odor and flavor like oregano. Karpooravalli leaves is also called as Omavalli, Ajwain leaves, Doddapatre in kannada. The scientic name is Plectranthus Amboinicus.

Health Benefits & Uses :
  • Karpooravalli is a good remedy for cold and cough.

  • For infants/babies, you can just add in hot water for steam/vapor inhalation during congestion.

  • It acts as natural mosquito repellent.

  • Its juice can be mixed with honey and can be consumed during cold and cough.

Ingredients :

Curry leaves – few
Garlic – 1
Mustard – 1/3 tsp
Rasam Powder – 1 tsp
Asafoetida / Hing – 2 pinches
Turmeric powder – 1/4 tsp
Oil – 1/4 tsp
Salt – 1/2 tsp
Coriander leaves – few to garnish

To grind :

Karpooravalli / Ajwain Leaves – 3-4
Pepper – 1 tsp
Jeera/ cumin seeds – 1/2 tsp
Shallots -2
Garlic -2
Curry leaves – 1 stalk



1. Grind the ingredients listed under to grind.

2. Heat oil and fry Mustard, crushed garlic, curry leaves.

3. Add in the paste, rinse the jar with water and add to it. Also add turmeric powder, salt.

4. Let it boil in simmer for 3 minutes until raw smell leaves off.

5. Pour carefully into a vessel containing coriander leaves, asafoetida and Rasam powder.

Karpooravalli / Omavalli /Ajwain Leaf

This method of preparation is similar to my other herbal leaf rasam varieties. 

Note :
  • Adding of tomato depends on your choice. If you wish to add tomato in it, try as mentioned in Tomato thuthuvalai rasam the above link

Healthy spices for Omavalli Rasam

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