Here is the recipe for Sambarballi/ Ajwain leaves rasam. This rasam is not only flavourful, also an excellent home remedy for common cold/ indigestion. Relish piping hot sambarballi rasam with hot rice or sip it as a soup in a glass. whichever way you opt, you’ll surely enjoy this flavorful refreshing rasam. This recipe is made with freshly ground masala, without adding rasam powder, is just easy to prepare, healthy and tastes absolutely amazing!
Ajwain leaves are known by many names in different languages such as dodda patre or sambarballi in Kannada, Karpuravalli or Omavalli in Tamil, Panikoorka in Malayalam etc. This herb has many medicinal properties and used as home remedy for cold/ cough, indigestion, acidity etc. These leaves are soft, thick and has strong aroma.
I have 2 pots of smabarballi plant in my balcony garden. This plant is very easy to grow and maintain. It does not need much attention, just need sunlight and regular watering.
I knew these leaves were used for healing cold/ cough. Just a month back when I shared my garden pics with my friend, Vinodini, she told me about making rasam using these leaves. I was surprised to know that we can even make pakoda, chutney with these leaves. Wow! I am definitely going to try them soon. Today, let me share this flavourful sambarballi rasam 🙂
Prep time : 5 minutes
Cooking time : 15 minutes
- Sambarballi / Ajwain leaves – 8 to 10
- Tomato – 2 , medium size
- Ghee – 1 tbsp
- Toor dal – 2 tbsp
- Whole pepper – 1 tsp
- Dry red chilli – 1
- Garlic – 1 clove
- Cumin seeds -1/2 tsp
- Tamarind – size of half lime
- Turmeric powder – a pinch
- Curry leaves – few
- Hing – a pinch
- Coriander leaves – few, finely chopped
- Wash and clean the ajwain leaves, roughly chop them and keep aside.
- Soak tamarind in 1/4 cup water.
- Heat ghee in a pan, add toor dal, pepper, red chilly and roast them on low flame.
- When toor dal turns slightly brown, add garlic, cumin seeds and saute for a minute.
- Switch off the flame, add chopped ajwain leaves and saute for a minute.
- Add it to the blender along with tomatoes and grind to a smooth paste.
- Heat the same pan, add the ground paste, rinse the blender with 2 cups or more water and add to the pan.
- Add tamarind water, salt, turmeric powder and mix well.
- Let it boil on high heat for a minute and then let it cook on low flame for 5 to 7 minutes.
- Switch off the flame.
- Prepare temper, heat ghee, add curry leaves, hing , add to the prepared rasam.
- Finally add some finely chopped coriander leaves and serve hot.
Have a look at other vegetarian recipes such as