Karpooravalli Rasam | Omavalli Rasam with Tomato and Dal
There is nothing quite as soothing as a bowl of hot rasam rice to end the long workday or on days when someone is feeling under the weather. While classic Milagu Jeera Rasam is a staple in my house, this Karpooravalli Rasam (also known as Omavalli or Ajwain leaf rasam) brings a delightfully aromatic and medicinal twist.
When someone is under the weather or has a scratchy throat, karpooravalli leaves simmered in water give quick relief. This omavalli rasam, with the added benefits of pepper and cumin, takes it a level above and makes it a very comforting meal. If you are more of a one-pot meal person, then this one-pot rasam rice is a recipe you have to try. We can easily add karpooravalli leaves to this rasam rice recipe as well.
I make two versions of this rasam. One is this recipe with tomato and cooked tuvaram paruppu (toor dal), and the other recipe is without them. I will write the recipe for the other version soon.
Karpooravalli plant grows in abundance in pots, especially in summer. I am able to use the leaves throughout the year, but in summer, the leaves are huge, and the plant grows wild in our backyard.
Karpooravalli, or Indian borage, is an aromatic herb used widely in treating respiratory issues like coughs, colds, and chest congestion. It is very beneficial to grow this plant in the backyard or inside the house. They are very easy to grow in pots, and it can be propagated through stem cuttings.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Kapooravlli leaves - Also known as ajwain leaves. I used 10 to 12 medium to large leaves. If your leaves are small, use more or less depending on your liking.
Tamarind - We can use dried tamarind, tamarind paste, or wet tamarind.
Tomato - I use tomato in this version of the karpooravlli rasam. One medium tomato works for this recipe; I have used a Roma tomato.
Cooked toor dal - Tuvaram paruppu, as we call it in Tamil. Cook it in a pressure cooker or Instant Pot.
To fry and grind - toor dal, cumin, whole black pepper, coriander seeds, Karpooravalli leaves, and ghee.
For seasoning - ghee, mustard seeds, cumin seeds.
Turmeric powder
Asafetida
Salt
Step-by-step process
- Soak the tamarind in 1 cup of hot water for 10 minutes. Squeeze out the juice, strain, and discard the seeds and pulp.
- Cook tuvaram paruppu/toor dal with a pinch of turmeric powder until soft and keep it ready.
- Pour the tamarind juice into the rasam pot or Eeya chombu. I made the rasam in my kal chatti today. Add the chopped tomato, turmeric powder, hing, and salt. Boil on medium heat for 5 to 7 minutes until the raw tamarind smell goes away and the tomatoes turn soft.
- When the rasam is boiling, heat ½ teaspoon ghee in a small pan. Add the toor dal, coriander seeds, peppercorns, and cumin seeds. Roast on low heat until golden brown. Add the fresh Karpooravalli leaves and sauté for 1 to 2 minutes until they wilt.
- Let the roasted mix cool completely, then grind it into a coarse paste, adding just a little water.
- Add the ground spice mix to the boiling rasam. Let it come to a gentle boil.
- Mix the cooked and mashed toor dal with 2 cups of water. Pour this into the simmering rasam. Keep the heat on medium-low and watch closely. As soon as a light foam forms across the surface, turn off the heat right away. Do not let it come to a hard boil.
- Heat 1 teaspoon ghee in a small pan. Add mustard seeds and cumin seeds. Once they crackle, pour the tempering over the rasam. Keep the rasam covered until ready to serve. This keeps the flavor and aroma of the rasam locked in.
How to serve the rasam
We love rasam rice. It's one of the best comfort foods. Pour hot rasam over steaming hot rice with a dollop of ghee and enjoy.
When feeling under the weather, a cup of hot karpooravalli rasam can be very soothing as a soup.
I love making some kind of kootu to serve with rasam and rice. My son would ask me to make potato curry or seppankizhangu roast.
Expert tips
- Choose the quantity of karpooravalli leaves based on how big or small they are.
- Do not overboil the rasam in the end. Turn off the heat after it becomes frothy.
- Do not skip the seasoning at the end. This adds a delicious and flavorful touch to the rasam.
- Serve the rasam hot/warm.
- Leftover rasam can be refrigerated for a couple of days. Heat well before serving.
More rasam recipes
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Recipe
Karpooravalli Rasam / Omavalli Rasam
Equipment
- Instant pot or pressure cooker to cook the toor dal
- Rasam pot
- saute pan
Ingredients
- small lime size Tamarind
- ½ cup Tomato 1 large
- ¼ cup Toor dal (cooked)
- ½ teaspoon Turmeric powder
- ¼ teaspoon Asafetida
- To taste Salt
To roast and grind
- 1 teaspoon Ghee
- 2 teaspoon Tuvaram Paruppu / toor dal
- 1 ½ teaspoon Black pepper
- 1 ½ teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 10 leaves Karpooravalli leaves
Seasoning
- 1 teaspoon Ghee
- 1 teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
Instructions
- Soak the tamarind in 1 cup of hot water for 10 minutes. Squeeze out the juice, strain, and discard the seeds and pulp.small lime size Tamarind
- Cook tuvaram paruppu/toor dal with a pinch of turmeric powder until soft and keep it ready.¼ cup Toor dal (cooked)
- Pour the tamarind juice into the rasam pot or Eeya chombu. I made the rasam in my kal chatti today. Add the chopped tomato, turmeric powder, asafetida and salt. Boil on medium heat for 5 to 7 minutes until the raw tamarind smell goes away and the tomatoes turn soft.½ cup Tomato, ½ teaspoon Turmeric powder, ¼ teaspoon Asafetida, To taste Salt
- When the rasam is boiling, heat 1 teaspoon ghee in a small pan. Add the toor dal, coriander seeds, peppercorns, and cumin seeds. Roast on low heat until golden brown. Add the fresh Karpooravalli leaves and sauté for 1 to 2 minutes until they wilt.1 teaspoon Ghee, 2 teaspoon Tuvaram Paruppu / toor dal, 1 ½ teaspoon Black pepper, 1 ½ teaspoon Cumin seeds, 10 leaves Karpooravalli leaves, 1 teaspoon Coriander seeds
- Let the roasted mix cool completely, then grind it into a coarse paste, adding just a little water.
- Add the ground spice mix to the boiling rasam. Let it come to a gentle boil.
- Mix the cooked and mashed toor dal with 2 cups of water. Pour this into the simmering rasam. Keep the heat on medium-low and watch closely. As soon as a light foam forms across the surface, turn off the heat right away. Do not let it come to a hard boil.¼ cup Toor dal (cooked)
- Heat 1 teaspoon ghee in a small pan. Add mustard seeds and cumin seeds. Once they crackle, pour the tempering over the rasam. Keep the rasam covered until ready to serve. This keeps the flavor and aroma of the rasam locked in.1 teaspoon Ghee, 1 teaspoon Mustard seeds, ½ teaspoon Cumin seeds
