Omavalli (Karpooravalli) Rasam is very good health, perfect for winter as Omavalli (Karpooravalli)helps in relieving sore throat, cold. Omavalli Rasam is a commonly prepared variety of rasam in most of the Tamil households. Karpooravalli Rasam can be served with steamed rice or it can be taken as such like a drink.
Omavalli (Karpooravalli) is known as Big thyme or Mexican mint in English, Doddapatre in Kannanda, Pani Koorka in Malayalam and Ajwain in Hindi. This Karpooravalli plant grows easily and they are seen commonly in most of the houses of south India. A small stalk inserted in the soil, grows out to a beautiful plant.
Health benefits of Omavalli (Karpooravalli) Rasam :
This omavalli or karpooravalli can be consumed raw which cures cold, cough, throat infection. Also, this helps in digestion and relieves constipation during winters.
Since I have very 2 omavalli plants at home, thought of preparing Omavalli rasam which helps us getting relieved from cold. Give a try, perfect for this winter…
- Tamarind / புளி – a lemon size
- Karpooravalli / Omavalli Leaves ஓமவல்லி – 8 nos (big ones)
- Tomato / தக்காளி – 1 no
- Cumin seeds / சீரகம் – 1 ¼ tsp
- Black pepper / மிளகு – 1 tsp
- Red chillies / காய்ந்த மிளகாய் – 3 nos
- Fenugreek / Methi seeds வெந்தயம் – ¼ tsp
- Asafoetida / Hing / பெருங்காயம் – ¼ tsp
- Curry leaves / கறிவேப்பிலை- a sprig
- Garlic / பூண்டு – 3 cloves
- Oil / எண்ணெய் – 1 ½ tsp
- Mustard seeds / கடுகு– ¼ tsp
- Salt / உப்பு – 1 tsp
- Soak tamarind in 3 cups of water for 20 mins, squeeze the tamarind well along with the water using hands and discard the flesh, keep it aside.
- Mash the tomatoes into the tamarind extract and keep it aside.
- Clean the karpooravalli leaves and keep it aside.
- Coarsely grind or crush 1 tsp of cumin seeds, black pepper and garlic and keep it aside.
- Heat oil in a heavy bottom vessel, add mustard seeds, ¼ tsp of cumin seeds, fenugreek, curry leaves and tear the red chillies, add to it and wait until they crackle.
- Add in the crushed ingredients (cumin, pepper, garlic) and saute for a min.
- Pour in the tamarind – tomato extract along with the crushed omavalli / karpooravalli leaves and let it boil.
- Sprinkle asafetida and remove it from fire.
- Add salt to a bowl, and pour the rasam to it, give a stir and let it rest for 5 mins.
Serve hot with steamed rice. Goes out well for lunch and dinner.