Ajwain leaf/Karpooravalli leaf rasam This is very good for cold. It tastes really good. Ingredients To grind Tur dal. - 1 tsp Coriander seeds. - 1 tsp Pepper. - 1 tsp Cumin seeds. - 1 tsp Red chilli. - 1 Ajwain/Karpooravalli leaves. - 5 to 6 Tamarind juice. - from small fooseberry size tamarind Asafoetida. - 1/8 tsp Tomato. - 1 Coriander leaves Mustard seeds. - 1/2 tsp Turmeric powder - 1/4 tsp Jaggery. - 1/2 tsp Ghee. - 1 tsp Red chilli. - 1 Curry leaves Cumin seeds. - 1/2 tsp Salt to taste Dry roast the items under to grind except karpooravalli leaves and grind them to paste adding little water with the karpooravalli leaves and jaggery. In a pan add ghee and when the ghee is hot add mustard seeds. When the mustard seeds crackles, add cumin seeds, red chilli, Asafoetida and curry leaves saute for few seconds remove feom the pan and keep it aside. In the same pan add chopped tomatoes, salt, turmeric powder and tamarind juice. Let it boil till the tomatoes become soft. Now add the ground paste and enough water. Boil till it forms a foam on the top. Switch off the flame and add chopped coriander leaves. Enjoy with hot rice and ghee.
Very nice post and timely. Good and simple narration. 2. Have a doubt. Is there a right time to add powder asafoetida? Would it be different if it is solid form asafoetida. 3. To get better flavour, Would it be alright to add asafoetida powder a little while rasam simmers? Thanks and Regards.
You can add a little in the beginning, but I like this way because my mom and paati from Tiruvayaru adds at the time of tempering. This gives a different taste.
