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Omavalli leaves rasam
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=KGEY4VBBorQ
#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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