DODDAPATRE RASAM / SAMBARBALLI RASAM / KARPOORAVALLI ( OMAVALLI ) RASAM
Ingredients
To Roast and Powder ( Masala )
To Temper
Instructions
  1. Clean , wash and roughly chop ajwain leaves .
  2. Blanch tomatoes in hot water for few minutes . Keep it aside to cool . If you want can peel skin .
  3. In a container , take tamarind pulp and slit green chilli . Keep it for boil . Let the flame be medium .
  4. Meanwhile,add a tsp of oil to a small kadai and add all the ingredients mentioned under to roast and grind . Fry till dal gets golden brown and chillies are crisp . Once they are roasted , add chopped leaves and saute for 2-3 mins till the leaves wilt a bit .
  5. Grind together , blanched tomatoes , turmeric and sauted spices . Grind smooth
  6. Add ground masala to the tamarind water . Add salt , jaggery and water as required and mix. Allow to boil on medium flame . Add few curry leaves and chopped coriander leaves . Once the rasam gets boiled nicely , switch off .
  7. Finally prepare a tempering . Heat a tsp of ghee, add mustard seeds and hing .When mustard splutters .. switch off. Pour it over the rasam.
  8. Serve piping hot Ajwain leaf Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.
Recipe Notes
  • For variation , instead of hing can add few garlic pieces .
  • To make it more flavorful , you can skip coriander leaves and use chopped ajwain leaves instead .

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