Karpooravalli/Omavalli/Ajwain leaves is also known as country borage, French thyme, Indian borage, Indian mint, Mexican Mint, Soup Mint, Spanish Thyme, Big Thyme, Cuban oregano, also as Indian Oregano.
I give it a cut every 2 weeks and so the day it is getting a cut, i make this rasam for my kiddo’s. I love that mild kicky flavor of fresh oregano in the rasam, kids never know what it is,but they love it.
- Soak dal and cumin seeds in water for 20 minutes. Drain and take it together with chopped tomatoes, green chili, curry leaves, shredded ginger, oreganao/karpooravalli/omavalli and tulsi/holybasil leaves.
- Grind it together to a fine paste, no need to add water. Remove the contents to a wide pan, add 1 cup of water to the mixie, wash and pour the water to the ground tomato mix.
- To this mix, add rasam powder, turmeric powder and salt. Let it boil for 5-8 minutes or until the rawness of the rasam powder dissappears. Add ½ cup of water to this rasam and take it off the stove. Check the consistency of the rasam, it will be little thick because of ground tuvar dal. Add another ¼ cup of water, if it is too thick.
- Now for the tadka, heat ghee in a small pan, splutter mustard seeds, add hing, cumin seeds, fresh pepper powder and chopped green chili. Pour this sizzling tadka over the rasam , Garnish it with fresh coriander leaves and ½ teaspoon of fresh shredded ginger and serve warm over steaming hot rice and a dollop of ghee.