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

Mango-Milk-Shake

#MangoMilkShake : We are almost at the end of Mango season. I had been relishing mangoes like Panganapalli, Raspuri, Mallika, Malgoa, Neelam and so on in Mysore for the past four years. This year I missed those mangoes. But lucky! I am enjoying a single variety called Langra.
Yes, there are two huge mango trees in my house and have been giving tasty mangoes since May this year. The Langra mango is sweeter than those mangoes and unlike other varieties its skin doesn't change to yellow when it gets ripened. It is firm & juicy and doesn't have much fiber also.

 Who would say no to a tasty and juicy mango!! The best way of consuming mango is by enjoying juicy pieces after cutting the fruit using a knife. Another way is by pulling off the skin by front teeth and then biting off a big piece from mango by teeth, enjoying its sweetness by our tongue and sending it down through the food pipe to the stomach. No one can eat a mango in this way without messing up one's hand and mouth. I prefer eating mango in this way and enjoy its natural taste and aroma. But once in a while used to enjoy fresh mango juices in juice shops.

During Summer season juice shops sell different bottled mango drinks of various brands each claiming its drink contains the true pulp of the best mango. Some juice shops prepare fresh mango juice when you ask for it.
A delicious mango drink called mango milk shake done from mango pulp, milk, sugar & other ingredients is made as a special drink in some juice outlets. If anyone tasted it once would definitely get addicted to it because of the mango flavor. Keeping that taste in mind I tried to prepare a special mango milk shake at home from Langra mango in my own way.
I have included Mint [ Pudina ], Karpooravalli [ Omavalli ] and jaggery of Date palm [ ஈச்சமரம் வெல்லம் ] and milk.
Jaggery made from Date palm is widely available in West Bengal and its taste is just like honey. Nowadays I am using its syrup in tea, coffee and juice. I know, it is not available in other places and normal jaggery from sugarcane can be used instead of Date palm jaggery.

#Mint [ #Pudina ] belongs to the genus Mentha of Lamiaceae family. Mints are aromatic and perennial herbs. Mint leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste and widely used in lots of culinary dishes for its aroma. Pudina leaves are rich in nutrients. They help to relieve indigestion, could improve brain function, to tackle bad breath and subjectively improve Cold symptoms.
#Karpooravalli [ #Omavalli ] is a herb just like mint belongs 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 aromatic just like Ajwain [ ஓமம் ]. The leaves are used to treat cough and cold. I regularly prepare chutney and rasam using these leaves. 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. Those who are hesitant to eat fresh pudina and karpooravalli this milk shake would be beneficial.

Preparation Time               : 15 mins
Making Time                     : 5 mins
Can get approximately 1 to 1 1/2 cup mango milk shake.
{ the quantity depends on the type of mango selected }

Ingredients :
1	Mango
1/2 cup	Milk
4 Tsp	Jaggery powder [ adjust ]
4 - 5	Karpooravalli [ Omavalli ] Leaf
10 - 15	Mint [ Pudina ] Leaf
1 pinch	Salt

Method :
Boil milk and keep aside to cool down.

Take jaggery in a small bowl and pour hot water over it.
Mix with a spoon to dissolve jaggery in water.
Set aside.

Now wash mango in water two or three times.
Peel off skin and cut flesh into big pieces.

Combine mango pieces, milk, karpooravalli leaves, mint leaves and salt in a mixie jar.
Run mixie for a minute.

Now open the jar and add jaggery dissolved water.
Close the jar and run the mixie till all ingredients blend together.

Transfer into tall glasses.
Top it with thinly chopped mint and karpooravalli leaves.
Enjoy aromatic and tasty mango milk shake.

Note : Some people don't like the taste and flavor of mint and karpooravalli leaves when blended along with mango. If so then blend mango, milk, jaggery and salt together. Then garnish the drink with thinly chopped leaves of mint and karpooravalli.

You might also like to try

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Muskmelon Mango juice

For other Juice, Soups and Porridge varieties

Refreshments