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.

Evergreendishesdev

Ajwain Leaf Rasam

5 from 5 votes

Ajwain leaf rasam is a flavoursome, easy to make rasam. It can be served as a soup too.

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Prep Time 10 minutes mins

Course: lunch

Cuisine: karnataka

Ingredients Equipment Method

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

Equipment

• pan, ladle, 2 small bowl

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.

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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