- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 25 Minutes
- Serves : 4
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Omavalli leaves rasam| ajwain leaves rasam recipe, a soothing comfortable easy rasam recipe made using freshly ground spices and omavalli leaves
Tomato 3 Turmeric powder 1/2 tsp Asafoetida 2 pinches Toor dal 2 tblsp (cooked) Water 2 cups Coriander leaves few Curry leaves few Ghee 1/2 tsp Mustard seeds Salt as needed To Roast and grind Ghee 1/2 tsp Toor dal 1 tblsp Pepper 1 tsp Red chili 1 Omavalli | ajwain leaves 6-7 Cumin seeds 1/2 tsp Video of how to make Omavalli rasam
Method :
- Grind the tomatoes and filter this by adding 1.5 cup of water.
- I want the rasam to be in a thin consistency, so i am filtering the tomatoes. If you want it as such you can add as such. In that case add 2 tomatoes only.
- Keep it aside.
- In a pan add 1/2 tsp of ghee and add the toor dal ,red chili and pepper. Roast till the dal turns golden brown colour.
- Switch off the flame and add the cumin seeds and the ajwain leaves.
- The leaves i used were slightly big, so i used 6 leaves. Later i felt i could have added few more.
- You can add 10 leaves of this size.
- Grind this into a fine paste. You can add little water while grinding.
- In a pan add the tomato juice.
- Add the ground paste to this. Wash the mixie jar using 1/2 cup of water and add.
- Add turmeric powder, asafoetida and salt.
- Mix well and let this boil for 7 minutes in a low flame.
- Add 3/4 cup of water the cooked toor dal and add this to the pan.
- Once the rasam becomes frothy, switch off the flame.
- Add finely chopped coriander leaves.
- Temper mustard seeds in the ghee along with curry leaves and add it to the rasam.
- Serve with hot rice and any curry of your choice.
Notes:
- Use fresh omavalli leaves to get a nice aroma.
- Do not consume this rasam on a very regular basis as it will generate more heat to the body.
- Omavalli rasam pairs well with potato curry and ladies finger stir fry.
Method with step by step pictures :
- Grind the tomatoes and filter this by adding 1.5 cup of water.
- I want the rasam to be in a thin consistency, so i am filtering the tomatoes. If you want it as such you can add as such. In that case add 2 tomatoes only.
- Keep it aside.
- In a pan add 1/2 tsp of ghee and add the toor dal ,red chili and pepper. Roast till the dal turns golden brown colour.
- Switch off the flame and add the cumin seeds and the ajwain leaves.
- The leaves i used were slightly big, so i used 6 leaves. Later i felt i could have added few more.
- You can add 10 leaves of this size.
- Grind this into a fine paste. You can add little water while grinding.
- In a pan add the tomato juice.
- Add the ground paste to this. Wash the mixie jar using 1/2 cup of water and add.
- Add turmeric powder, asafoetida and salt.
- Mix well and let this boil for 7 minutes in a low flame.
- Add 3/4 cup of water the cooked toor dal and add this to the pan.
- Once the rasam becomes frothy, switch off the flame.
- Add finely chopped coriander leaves.
- Temper mustard seeds in the ghee along with curry leaves and add it to the rasam.
- Serve with hot rice and any curry of your choice.
- Use fresh omavalli leaves to get a nice aroma.
- Do not consume this rasam on a very regular basis as it will generate more heat to the body.
- Omavalli rasam pairs well with potato curry and ladies finger stir fry.
