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Ajwain/karpooravalli Leaves Rasam

Discussion in 'Recipe Central' started by savisara, Jul 20, 2020.

  1. savisara

    savisara Bronze IL'ite

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    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.

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  2. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello: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.
     
  3. savisara

    savisara Bronze IL'ite

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    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.
     

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