Karpooravalli Leaves Rasam Recipe

• 1 large Tomatoes
• 2 tsp Tamarind Pulp
• Salt to taste
• Jaggery / Sarkarai a small piece
• Water as needed
• 4 Karpooravalli Leaves / Omavalli

For Masala

• 1 tsp Black Pepper
• 1 or 2 Green Chilli - 1 or 2
• 1 tsp Cumin Seeds / Jeerakam
• 3 cloves Garlic
• 4 Karpooravalli Leaves / Omavalli

For Seasoning

• 1 tsp Oil
• ½ tsp Mustard Seeds / Kaduku
• ½ tsp Cumin Seeds / Jeerakam
• Asafoetida / Hing / Kaya Podi a pinch
• 2 Dry Red Chillies

1. 1

   Take all the ingredients for the masala in a blender and crush them lightly.

2. 2

   Take tomatoes, tamarind in a bowl and cover with water. Squeeze it well and mash them.

3. 3

   Add in the masala, salt, jaggery and mix well.

4. 4

   Heat oil in a pan, add in seasoning ingredients and let them pop. Add this rasam and bring it to boil.

5. 5

   Once it starts to boil and foams appear, add the torn leaves and turn off the heat,

6. 6

   Let them sit for 10 mins covered.

7. 7

   Serve.