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.






Other recipes you might like to try

Ammaan Pacharisi Thuvaiyal [ Asthma plant chutney ]

Kokum Rasam

Kollu Rasam

Lemon rasam with Vallarai [ centella ]

maangai herbal chutny

Variety of dishes for Lunch

Recipe Index

Lemon-Rasam-with-Vallarai

#LemonRasamwithVallarai : A good Thamizhan lunch should have spicy and tangy rasam with an apt accompaniment. The accompaniment that goes well with rasam would be Vegetable stir fry [ Poriyal ] or a spicy curry or vathal or papad. Me and my daughter, we both are great lovers of rasam. Our lunch would not be complete without tangy aromatic rasam mixed rice and a vegetable stir fry [ poriyal ]. Some people like to relish rasam rice with kara curry and some used to enjoy rasam mixed rice only with papad or vathal. I had started off my blog with a rasam recipe as my daughter enjoys rasam rice for lunch. Subsequently, I have shared a few more varieties of rasam recipes in this blog.

The main purpose of this blog was to serve as a reference guide to my daughter who went abroad for higher studies. Then I didn't have a decent camera to click pictures and moreover didn't know the technology to add images to the blog post. So I have shared only the recipe without images in some of my earlier posts. Later I got a camera and uploaded posts with nice pictures.
Initially I thought I would stop writing recipes in this blog after sharing all the dishes that I usually prepare at home.  I realized only after I started writing that I had to write nearly 300 to 400 blog posts to share my regular dishes. Other than that I had to share some special festival dishes, mouth watering sweets and spicy savories. Those special dishes were around 100 in numbers. It took me around three to four years to post recipes of all those dishes.

Moreover we were always on the move once in every three or four years and setting up home at different places in different states of India. We came across some new vegetables and leafy greens native to that particular region. I learned about millet when we lived in Chhattisgarh, the land of tribes and millet. I tried many dishes out of them. So... It is a never ending process! It goes on and on and still I have been sharing some new recipes one by one regularly.

Now again I am going to share a special rasam recipe after a long long time in which I have included #Vallarai [ Centella ], turmeric tuber along with other regular ingredients. Another reason to write this recipe now is that I thought it would be beneficial to everyone to try a immunity boosting food which is absolutely necessary during this corona pandemic situation.

When we were in Mysuru I used to buy turmeric tubers from the market and always used to save them in the fridge. Since then I have started adding a little bit of smashed/grated fresh turmeric tuber in dishes wherever possible like in Pongal, sambar, rasam, lentil, etc.,... I found it enhanced the taste and aroma of the dish. I preserve some by drying them up in the Sun. To preserve turmeric tubers have to be cooked in a pressure cooker for a whistle on high flame and then have to be dried them completely in the Sun.

Now we are living at Chittaranjan located in West Bengal. Vallarai keerai is available in plenty in our local market here in Chittaranjan. I regularly buy them to prepare chutney. Sometimes I used to add 3 - 4 vallarai keerai along with coriander leaves to garnish rasam. Here I have used 10 - 15 Vallarai keerai [ Centella ]. I have prepared a mix from vallarai keerai, turmeric tuber, ginger, garlic, curry leaves, dried mint leaves, black pepper, cumin, coriander seeds and chilly to make this special rasam. Vallarai keerai is slightly bitter in taste. So adjust according to your taste.
#Vallarai [ வல்லாரை ] or #VallaraiKeerai [ வல்லாரைக்கீரை ] is known as Gotu kola or #Pennywort in English. Its scientific name is Centella Asiatica. It helps to increase brain function and memory. Research has shown it contains substance which increases collagen production and circulation that improves healing of wounds and burns. It is good to eat 2 - 3 leaves to relieve arthritis pain.

Last year during the monsoon season many turmeric plants started coming up that might have been planted by previous occupant of my house. When I saw plants I was so happy that I don't have to go back to my earlier method of using turmeric powder and I can continue to add fresh turmeric tubers in cooking. We carefully maintained them and harvested quite a large quantity of turmeric tubers. I distributed those tubers to my parents, brothers and relatives when I visited them before the Pongal festival this year.
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 ]
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
10 - 15	Vallarai keerai [ Centella leaf ]
15 - 20	Karuveppilai [ Curry leaf ]
6 - 8	Pudina dried [ Dried Mint leaf ]
10 - 15	Milagu [ Black pepper ]
1/2 Tsp	Kothamalli vidhai [ Coriander seeds ]
1/2 Tsp	Jeera [ Cumin seeds]
1/2 Tsp	Saunf [ Fennel seed]
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.

Finally garnish rasam with chopped coriander leaves and some pudina leaves.

Tasty and tangy rasam is ready to serve.

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.






Other recipes you might like to try

Ammaan Pacharisi Thuvaiyal [ Asthma plant chutney ]

Kokum Rasam

Kollu Rasam

Rasam 1

maangai herbal chutny

Variety of dishes for Lunch

Recipe Index

Pagarkkai-Athikai-Masala-Curry

#PagarkkaiAthikaiMasalaCurry : #Athikkai or #Athikai is called #Fig in English. It oozes out milk when it is plucked from its stem and cut into pieces. It immediately changes color when it is cut into pieces. So it has to be immersed in water as soon as it is chopped. It is very flavorful after cooking and also hard to chew. So I always cook them with other vegetables to prepare curry.
Here prepared a tasty masala curry with #BottleGourd [ #Pagarkkai ].

Preparation Time      10 - 15 mins
Cooking time             10 - 15 mins

Ingredients :
3/4 Cup	Pagarkkai chopped
1/4 Cup	Athikai chopped
1 - 2 Tbsp	Green peas
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ] or
1 -2	Red chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 - 2 Tsp	Gingelly oil [ Til / Sesame oil ]

Or any other cooking oil.
small quantity of fresh coriander leaves to garnish

Method :

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

Quadruple each athikai and put in water to avoid discoloration.

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

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped bottle gourd & athikai after black gram turns golden color.
Also add salt and green peas.

Saute for a minute and close kadai with a lid.
Cook till the vegetables become soft.

Now add ground masala paste.

Mix gently and adjust salt.
Keep turning with ladle at regular interval to avoid sticking to the bottom.

Allow to cook on slow fire until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.

You might also like to try

Cauliflower manchurian

Colacasia masala curry

Ennai katharikkai brinjal curry

Cauliflower poriyal

Sundaikkai masala curry

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index

Senai-Kizhangu-Varuval-Yam-Fry

#SenaiVaruval #SenaikizhanguVaruval #YamFry : We went to Chennai by train from kolkatta in the last week of February. During long train journey we have to buy lunch from pantry of the train. The usual lunch menu would have roti with a side dish and rice with dhal and curd. I find it very difficult to eat dhal mixed rice without any curry. So I planned to prepare a dry curry at home and pack it for the journey. The curry has to withstand two days of journey. First I thought potato curry would be better. Then I thought Brinjal, but finally decided to prepare a dry curry with #yam [ #senaikizhangu ]. Usually thin pieces of #senai [ #yam ] is cooked in pressure cooker with chilly powder and salt and then sauteed in kadai with tempering. But this time I tawa fried thick pieces of cooked yam so that I thought it would not get spoiled and its taste would be intact for two days.
Yes, my choice was right and the senai varuval remained good for two days.

Ingredients :
1/2 kg	Senai kizhangu [ yam ]
1/4 Tsp	Red chilly powder [ Adjust ]
1 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1 Tsp	Coriander powder
1/2 Tsp	Cumin powder
1/2 Tsp	Fennel powder [ optional ]
1 Tsp	Salt [ Adjust ]
2 Tsp	Groundnut oil

Groundnut oil to fry cooked senai kizhangu [ yam ] on tawa.

Method :

Remove skin of senai kizhangu [ yam ] and wash two or three times in water.

Cut it into 5 mm thick and 1 to 1 1/2 inch squares or rectangular shape pieces.
Put pieces in water otherwise it's color will change.
Take a pressure cooker and add 1/4 cup water.
Then add turmeric powder, red chilly powder, Sambar powder, coriander powder, cumin powder, fennel powder, salt and oil.
Mix well and add senai kizhangu [ yam ] pieces.
Close the cooker with weight on.
Cook till it gives one whistle on high flame.
Release pressure immediately and open the cooker.
Check if the yam pieces are done.
The cooked yam pieces should be soft but should not be overcooked.
Adjust salt and chilly powder.

Heat a tawa [ dosai kal ] on low flame.
Sprinkle one teaspoon of oil on tawa.
Spread senai kizhangu pieces on tawa.
Again sprinkle oil over and around the pieces.
Flip pieces using a dosai ladle and fry till the pieces turn into golden color.

Remove from the tawa and transfer into a serving bowl/container with lid.
Again sprinkle oil on tawa and fry next batch of pieces.

Senai kizhangu varuval - Yam fry goes well with rasam rice, 

sambar rice and even good with curd rice.





You might like to try

Sundaikkai [ Turkish berry ] masala curry

katharikkai [ brinjal ] phata phat curry

kothavarangai [ cluster beans ] paruppu usili

pagarkkai [ bitter gourd ] paruppu masala curry

tender raw jackfruit curry

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index

Broccoli-Masala-Curry

#BroccoliMasalaCurry : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories. 
#Broccoli is tasteless and flavorless. It takes very little time to cook. We have already seen broccoli stir fry [ Poriyal ] along with other vegetables. Now we will see a masala curry preparation of broccoli with potato, green peas and other vegetables.

Ingredients :
1 Cup	Broccoli florets
1/4 Cup	Green Peas
1 medium size	Potato
1/2	Capsicum, chop
1	Carrot, chop
3/4 Tsp	Salt [ Adjust ]
2 Tsp	Gingelly oil [ Til/Sesame oil ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split

small quantity of fresh coriander leaves to garnish

Method :

Wash potato well and cut into halves.

Boil potato pieces in a pressure cooker adding half a cup of water and 1/2 Tsp salt for 5 whistles.

Open after pressure cooker ran out of steam.

Take out boiled potato and peel.

Break into small pieces with hand and set aside.

Take a big vessel with 3 cups of water and dissolve a Tsp of salt.

Put broccoli florets in salt water for half an hour.

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

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

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped carrot and capsicum after black gram turns golden color.

Saute for three minutes.

Then add broccoli florets and green peas.

Add salt and mix well.

Close the kadai with a lid and cook on slow flame till vegetables becomes soft.

Open the lid and add boiled potato and ground masala paste.

Mix gently and adjust salt.

Allow to simmer until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.


It also goes well with chappathy or puri.









You might also like to try

Cauliflower manchurian

Colacasia masala curry

Ennai katharikkai brinjal curry

Cauliflower poriyal

Vazhaipoo carrot poriyal

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index