karpuravalli rasam

Karpuravalli rasam is an excellent cure for cough and cold. Adding karpuravalli leaves to rasam during winter season helps recover severe wheezing and also bronchitis related issues. 

Karpuravalli leaves – 15 nos
Tomato – 1 no 
Tomato puree – 1/4 cup
Tamarind paste – 1/2 tsp
Rasam powder –  1 tbsp
Cooked thoor dal – 1/4 cup
Coriander leaves n Curry leaves – few
Asafoetida – pinch
Salt as reqd

For tempering:
Red chilli – 1
Mustard seeds – 1/2 tsp
Cumin Seeds – 1/4 tsp
Pepper powder – 1/2 tsp
Ghee – 1/2 tsp

In a bowl add 2 cups water, tamarind paste, tomato puree, salt, hing and rasam powder and boil for 10 minutes.

Mean while blend tomato and karpuravalli leaves to fine paste and add to the boiling rasam mix.

Let the raw smell go approx 5 mins, now add cooked thur dal and and let it boil for 5 minutes.

Mean while heat ghee in tempering pan add mustard once it cracks add cumin seeds, pepper powder and red chilli and add it to the rasam.

Serve karpuravalli rasam hot with plain rice!!!


  1. says

    I love rasam very much and often prepare it. I shall try your recipe which is slightly different from mine. Its perfect for cough and cold. Looks yummy and tempting. I feel like having a bowl of rasam now itself.

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