Lemon-Rasam-with-Karpooravalli

#LemonRasamWithKarpooravalli : 
#Karpooravalli [ #Omavalli ] is a semi-succulent perennial herbal plant. Karpooravalli and mint belong to the same family Lamiaceae and its scientific name is Plectranthus amboinicus.
It is known by various names such as Indian borage, country borage, Cuban Oregano, French Thyme, Indian Mint, Mexican mint, Spanish Thyme, soup mint. The leaves are pungent in taste and Ajwain [ ஓமம் ] like flavor and odour. When #Omavalli leaves are crushed they gives out a smell just like omam [ ajwain ] smell. It is edible and can be consumed raw.

The leaves are used in the treatment of cough and cold. I regularly prepare chutney from the leaves and use chopped leaves in salads and to garnish soups. But what I feel is that it is advisable to consume fresh leaves to get relief from cold, cough and throat infection. I also found out that its pungent omam taste remains intact when it is taken fresh.

I brought the plant cuttings from my native place and planted in my garden. Now it has grown with many branches having healthy leaves after rains. Now regular advisory from doctors is that to eat immunity boosting food in our daily diet to ward off corona pandemic.
I sometimes used to garnish rasam with crushed Karpooravalli leaves along with Coriander and mint leaves. But this time to reap its full health benefit, I used them in the preparation of rasam masala mix.

Usually the taste of my rasam happens to be sour. Adjust the quantity of lemon juice according to your taste. In the same way increase or decrease the number of chilly also.

Preparation time                : 10 - 12 min
Quantity                             : 2 Cup approx.
Serves                                : 3 to 4 persons

Ingredients :
1 medium size	Thakkali [ Tomato ]
1 Tsp heaped	Madras Rasam Powder
2 medium size	Lemon
1 1/2 Tsp	Salt [ Adjust ]
4 - 6 sprigs	Kothamalli fresh [ Coriander fresh ]
3 - 4	Karpooravalli leaf [ Indian Borage ]
8 - 10	Karuveppilai [ Curry leaf ]
6 - 8	Pudina fresh [ Mint fresh ]
Ingredients for Tempering
1 Tsp	Kadugu [ Mustard seed ]
1/2 Tsp	Saunf [ Fennel seed]
1/2 tsp	Jeera [ Cumin seed ]
1 Tsp	Gingelly oil [ Sesame/til oil ]
4 - 6	Karuveppilai [ Curry leaf ]
Ingredients for Rasam mix
4 - 5	Karpooravalli leaf [ Indian Borage ]
15 - 20	Karuveppilai [ Curry leaf ]
6 - 8	Pudina dried [ Dried Mint leaf ] - optional
10 - 15	Milagu [ Black pepper ]
1/2 Tsp	Kothamalli vidhai [ Coriander seeds ]
1/2 Tsp	Jeera [ Cumin seeds]
1/2 Tsp	Saunf [ Fennel seed]
2 Pinches	Omam [ Ajwain ]
4 - 5 pods	Poondu [ Garlic ]
1/2 in. piece	Inji [ Ginger ]
1/2 in. piece	Manjal kizhangu [ Turmeric tuber ]
1 - 2	Pachai milagai [ Green chilly ]
1 - 2	Sigappu milagai [ Red chilly ]
2	Krambu [ Clove ] - optional
1	Yelakkai [ Cardamom ] - optional

Method :

Take all things given under Ingredients for Rasam mix in a mixie jar.

Grind coarsely without adding water.

Wash tomato and cut it into eight equal pieces.

Put tomato pieces, salt, Madras Rasam Powder in a vessel.

Transfer the prepared rasam mix into the vessel.

Wash mixie jar with half a cup of water and pour into the vessel.

Add 1 1/2 cup of water into the vessel.

Heat on a stove over medium flame.

Allow to boil until rasam starts foaming up.

Turn off the stove.

Squeeze in lemon Juice.

Adjust lemon juice according to your taste.

Tear some curry leaves and put over hot rasam.

Cut the stem portion from the coriander sprigs and add over the hot rasam.

Keep the vessel closed.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil starts fuming.

Then add jeera and fennel and turn off the stove.

Now add curry leaves and stir for few seconds.

Pour the tempering over the hot rasam.

Just before starting lunch garnish rasam with chopped coriander leaves, chopped pudina leaves

and chopped karpooravalli [ omavalli ] leaves.

Take hot white rice in a plate.
Take out one or two pieces of tomato from the rasam and put over the rice.

Slightly mash tomato and rice together by hand.
Now add plenty of rasam and mix well.
Enjoy along with any spicy curry of your choice.

Rasam mixed rice also goes well with  Vegetable Stir fry [ thuvatal ]

or onion fryums.






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Variety of dishes for Lunch

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