Karpooravalli Rasam / Omavalli Rasam
Easy Karpooravalli Rasam made with freshly roasted spices, tomatoes, and cooked paruppu. A warm, aromatic South Indian omavalli rasam that is great for digestion and soothing a sore throat.
Servings: 4 servings
Calories: 84kcal
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
Nutrition
Calories: 84kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 113mg | Fiber: 3g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg