Karpooravalli Rasam – Karpooravalli is a very common plant available inn the village sides. Karpooravalli is named as Country borage in English. Like tulsi plant it can grow 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 smell and flavor like oregano. Karpooravalli leaves is also called as Omavalli, Ajwain leaves, Doddapatre in kannada. Karpooravalli Rasam is made using the highly medicinal and fragrant karpooravalli leaves, this rasam is nourishing, healing, nutritious and very delicious. And it pairs with any side dish of your favourite. Check it out for its healthy benefits below.
Health Benefits & Uses of Karpooravalli Rasam:
- 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.
- You can mix its juice with honey and consume it during cold and cough.
Ingredients of Karpooravalli Rasam:
- 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
Method of Preparation of Karpooravalli Rasam:
- Grind the ingredients listed under to grind.
- Heat oil and fry Mustard, crushed garlic, curry leaves.
- Add in the paste, rinse the jar with water and add to it. Also add turmeric powder, salt.
- Let it boil in simmer for 3 minutes until raw smell leaves off.
- Pour carefully into a vessel containing coriander leaves, asafoetida and Rasam powder.
- Adding of tomato depends on your choice.