#rasamrecipe #omavallileaves
Omavalli leaves rasam| ajwain leaves rasam recipe, a soothing comfortable easy rasam recipe made using freshly ground spices and omavalli leaves
Tomato 3

Turmeric powder 1/2 tsp

Asafoetida 2 pinches

Toor dal 2 tblsp (cooked)

Water 2 cups

Coriander leaves few

Curry leaves few

Ghee 1/2 tsp

Mustard seeds

Salt as needed

To Roast and grind

Ghee 1/2 tsp

Toor dal 1 tblsp

Pepper 1 tsp

Red chili 1

Omavalli | ajwain leaves 6-7

Cumin seeds 1/2 tsp

Video of how to make Omavalli rasam



Method :
Grind the tomatoes and filter this by adding 1.5 cup of water.
I want the rasam to be in a thin consistency, so i am filtering the tomatoes. If you want it as such you can add as such. In that case add 2 tomatoes only.
Keep it aside.
In a pan add 1/2 tsp of ghee and add the toor dal ,red chili and pepper. Roast till the dal turns golden brown colour.
Switch off the flame and add the cumin seeds and the ajwain leaves.
The leaves i used were slightly big, so i used 6 leaves. Later i felt i could have added few more.
You can add 10 leaves of this size.
Grind this into a fine paste. You can add little water while grinding.
In a pan add the tomato juice.
Add the ground paste to this. Wash the mixie jar using 1/2 cup of water and add.
Add turmeric powder, asafoetida and salt.
Mix well and let this boil for 7 minutes in a low flame.
Add 3/4 cup of water the cooked toor dal and add this to the pan.
Once the rasam becomes frothy, switch off the flame.
Add finely chopped coriander leaves.
Temper mustard seeds in the ghee along with curry leaves and add it to the rasam.
Serve with hot rice and any curry of your choice.
Notes:



Use fresh omavalli leaves to get a nice aroma.
Do not consume this rasam on a very regular basis as it will generate more heat to the body.
Omavalli rasam pairs well with potato curry and ladies finger stir fry.

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