Ajwain leaf rasam is a comfort and easy to make rasam. It is ideal as a soup too.
The ajwain leaf is a good source of nutrients. It is known as Ajwain ( Hindi), Karpuravalli ( Tamil), Vamu aaka (Telgu), Panikoora ( Malyalam) and Ova (Marathi) are the other names in regional languages. I have shared ajwain tambli recipe earlier. It can also be used to make pakodas. You can use it in smoothies and green juice too.
Doddapatre rasam is simple, no lentil rasam, ready in ten minutes.
About the Ajwain leaf plant :
Ajwain leaf plant is a small, erect, perennial plant. It is bright green in colour, broad and smooth in texture. The stem is green and soft. it tilts down with the weight of the leaves. It is known as Indian borage. The scientific name is ‘Plecatanthus Ambonicus’. It can be easily grown in an 8-12 inch pot with a good soil. It grows well in shade and partial sunlight.
The taste of the leaf is similar to ajwain but with a sharp mint like pepperiness. The aroma is combination of oregano and thyme. The plant is in no way related to the ajwain seeds we use as a herb in cooking. They have the aroma of ajwain or carom seeds and hence the name. In Kannada, it is commonly called as ‘saveer sambar soppu’, which literally tanslates to ‘thousand utility leaf’. It can be used in rasam, chutney, dips and pakodas. It may be used in juices along with mint leaves.
Ajwain leaf concoction is a good medicine for soar throat. Chewing an ajwain leaf helps to keep gas, bloating and ulcers at bay. It aids in digestion when consumed with black salt. It is widely used as a combination in Homeopathic medicines.
Ajwain Leaf Rasam | Doddapatre Saaru
Ingredients:
- 2 teaspoon oil
- 1/2 teaspoon mustard
- 1/2 teaspoon cumin
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 2 green chilli
- 1 sprig curry leaves
- 1 inch ginger
- 3 tomato
- 20 ajwain leaves
- salt to taste
- amla size of tamarind
- 1/2 teaspoon jaggery
- 1/2 teaspoon pepper powder
- 2.5 cups water
Method:
1. Wash the ajwain leaves, cut or tear them into small pieces.
2. Soak tamarind in water.
3. Cut tomato and keep it aside.
4. Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
5. Add the ajwain leaves.
6. Extract the tamarind pulp.
7. Put the tamarind juice, jaggery and pepper powder to it.
8. Let cook for sometime.
9. Add water to it.
10. Allow it to cook for sometime.
11. Serve it hot with steamed rice.
Ajwain Leaf Rasam
Equipment
- pan, ladle, 2 small bowl
Ingredients
- 2 teaspoon oil
- 1/2 teaspoon mustard
- 1/2 teaspoon cumin
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 2 green chilli
- 1 sprig curry leaves
- 1 inch ginger
- 3 to mato
- 20 ajwain leaves
- salt to taste
- amla size of tamarind
- 1/2 teaspoon jaggery
- 1/2 teaspoon pepper powder
- 2.5 cups water
Instructions
- Wash the ajwain leaves, cut or tear them into small pieces.
- Soak tamarind in water.
- Cut tomato and keep it aside.
- Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
- Add the ajwain leaves.
- Extract the tamarind pulp.
- Put the tamarind juice, jaggery and pepper powder to it.
- Let cook for sometime.
- Add water to it.
- Allow it to cook for sometime.
- Serve it hot with steamed rice.
If you ever make Ajwain Leaf Rasam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further.
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I have been desperately trying to grow dodda pathre, however, they seem stubborn too! I love this rasam when it is cold or when we have cough.
Ajwain rasam is perfect for the winter..ajwain has all medicinal benefits to keep the seasonal cold ,cough and sore throat at bay during monsoon and winter
While we make ajwain thambuli regularly, this rasam would surely smooth the tastebuds too !
O the ajwain leaf can be made into a rasam? OMG! Simply delicious I did not know about rasam my only thought was bhajii… thanks Jayashree will plunder my neighbors plant. ;D
Doddapattre saaru is so comforting. Perfect for the slight cool weather here. My mom made it always while growing me. You have reminded me now , will definitely make it soon.