• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Indian Curry Trail
  • Home
  • Recipe Index
  • Shop
  • Contact
Home » Vegetarian » Side Dishes » Gravies » Rasam Recipes » Karpooravalli Leaves Rasam

Karpooravalli Leaves Rasam

Posted on Nov 15, 2013 · Last Updated on Mar 11, 2021 by Uma Ramanujam · 8 Comments

FacebookTweetPinEmailShare1

Rasam is something handy which helps me when no ingredients available at my pantry and whenever I feel tired and sick. It simply pairs with any of the side dish and even goes well with simple papad.

I got few fresh karpooravalli Leaves when I visited my family doctor’s home last time. She has nice garden and has plenty of herbs in it. I picked few karpooravalli leaves, to make use of them in some of my recipes. I used few leaves to make kashayam and used in rasam with the leaves I left.

Basic Information:

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves : 3

Ingredients:

For Rasam:

Karpooravalli leaves – 10 nos., Few for garnishing

Tamarind – a small gooseberry size

Tomato – 1 no., medium size

Turmeric powder – a pinch

Salt – to taste

Asafoetida – a pinch

Oil – 2 teaspoon

Mustard seeds – 1/4 teaspoon

Curry leaves – 1 spring

Rasam Masala:

Cumin seeds – 1/2 teaspoon

Black pepper – 1/2 teaspoon

Garlic – 3 cloves

Green chillies – 2 nos.,

Coriander leaves – 1 spring

Curry leaves – 1 spring

Method:

1) Soak tamarind in a cup of warm water for 10-12 minutes. Add tomato and squeeze out the juice out of it. Squeeze well till you don’t see any lumps. Set aside.

2) Coarse grind the ingredients given under rasam masala. Mix with tamarind tomato water prepared above.

3) Take 7-10 karpooravalli leaves based on its size. Grind it to a coarse paste. Add to the tamarind water. Mix well.

4) Add turmeric powder and salt. Immediately after adding salt, keep the pan in stove.

5) When the foam forms on top of it, add asafoetida and turn off the stove.

6) Garnish with crushed karpooravalli leaves. Do seasoning with oil, mustard seeds and curry leaves. Add it to the rasam and serve with hot steamed rice.

Notes:

1) you can skip coriander leaves and use only kapooravalli leaves to get its full flavour.

2) Instead of rasam masala, you can also use rasam powder along with crushed garlic. However, freshly ground masala tastes better.

3) Adjust tamarind,salt and water level according to your taste.

Related Recipes

Narthangai Rasam / Citron Rasam / Dabbakaya Rasam
Cranberry Rasam / Kuruthinelli Rasam
Previous Post: « Mint Coconut Chutney / Pudhina Chutney
Next Post: Rajma Sundal / Red Kidney Beans Sundal »
0 0 votes
Recipe Rating
8 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Nalini's Kitchen
Nalini's Kitchen
11 years ago

Wow!!Such a unique rasam,never tried rasam with karporavalli leaves..tell my mom to make this rasam as we have a plant in the backyard..awesome presentation Uma..

0
great-secret-of-life
great-secret-of-life
11 years ago

so refreshing! perfect for the season

0
AparnaRajeshkumar
AparnaRajeshkumar
11 years ago

Unique rasam , Unique Props ! I will come and grab everything

0
Lifewithspices
Lifewithspices
11 years ago

tis s one of my fav leaves for soup, rasam n kashayam.. love it so much..

0
Mrs.Ahmed
Mrs.Ahmed
11 years ago

New to me,love the click its so tempting

0
Laxmipriya
Laxmipriya
11 years ago

dats an interesting rasam.. i eat karpooravalli as such and this way we can make everyone eat at home.. nice clicks.. 🙂

0
Shobana Vijay
Shobana Vijay
11 years ago

Really its interesting and very much innovative.
Shobas Delight

0
Hari Chandana
Hari Chandana
11 years ago

Lovely rasam recipe.. nice presentation too 🙂

0

Primary Sidebar

Hey, Nice to Meet You

Welcome to Indian Curry Trail Food Blog.

I am Uma Ramanujam who manages this Food blog. Food & its various cuisines have always fascinated me. I love traveling to new places, enjoy their heritage, explore their cuisine and finding out the unknown, forgotten recipes. Read More About Me!

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recent Recipes

a stack of kimichi grilled cheese sandwich kept on a plate and a bowl of kimichi and breadslices behind

Kimchi Cheese Sandwich

closeup shot showing a glass of strawberry agua fresca decorated with a slice of lime and strawberry kept near another glass and strawberries and mint leaves on the floor

Easy Strawberry Agua Fresca

a black bowl of roasted gram dal salad mixed with finely chopped shallots and garnished with green chilli and fresh curry leaves

Roasted Chana Dal Salad

picture of celery paruppu usili with mustard seeds in a small serving bowl with dry red chilli and celery sticks aside

Celery Paruppu Usili

a decorative plate full of sesame laddus with garland nearby

Til Ladoo | Sesame Laddu | Nuvvala Laddu

a picture showing a bowl of palm jaggery pongal with fried cashew nuts on top of it and traditional indian diya and lotus behind

Karupatti Pongal

Quick Pick

  • Breakfast / Dinner
  • Appetizers
  • Main Course
  • Side Dishes
  • Desserts
  • Snacks
  • Beverages
  • Condiments

Random Recipes

Dum Aloo / Aloo Dum

Gobi Paratha / Cauliflower Stuffed Flat Bread

Puli Milagai / Indian Chilli in Sweet Tamarind Sauce

Pori Urundai / Puffed Rice Sweet Balls

Closeup shot of Zucchini Kootu served in a bowl with red chilli on top and rice on side

Easy Zucchini Kootu

Sabudana Kichadi / Sago Kichadi / Javvarisi Kichadi

Footer

⇧BACK TO TOP

Quick Links

  • About
  • Privacy Policy
  • Terms & Conditions
  • Subscribe for Video Recipes

    As an Amazon Associate I earn from qualifying purchases.

    © 2025 · Indian Curry Trail

    wpDiscuz

    Terms and Conditions - Privacy Policy