Karuveppilai Rasam | Curry Leaves Rasam

Curry leaves are rich in iron. They have a lot more minerals too. Problems like less hb count, hair loss or tiredness can be treated with curry leaves. I can assure you that it is really good for hair loss. It triggers more hair growth. I can assure you personally. You should include more curry leaves during pregnancy and post pregnancy. It gives you more iron and calcium. It also gives more vitamins and amino acids. Curry leaves help to void the side effects of chemotherapy. I usually make thokku, thogaiyal or kuzhambu with curry leaves. This kariveppilai rasam is my new trial.

Usually curry leaves gives a mild bitterness if overused. We need to follow a recipe to overcome that. It was really tasty than i expected. It had rich flavors of curry leaves. The taste was also mildly different from usual rasam. Try this and let me know. It is a health bomb.

Other Rasam Recipes
Murungai Keerai Rasam or Drumstick Leaves Rasam
Murungaikkai Rasam or Drumstick Rasam
Rasam without Rasam Powder
Paruppu Rasam or Paruppu Thanni or Dhal Rasam

Some Kootu or Stew Recipes to have with Rasam
Vellai Poosani Kootu or White Pumpkin Stew
Chow Chow Paruppu Kootu or Chayote Dhal Stew
Chow Chow Paal Kootu or Chayote Milk Stew
Peerkangai Paruppu Kootu or Ridge Gourd Stew
Soraikkai Kootu or Bottle Gourd Stew

Karuveppilai Rasam | Curry Leaves Rasam

Prep Time : 10 mins	Cook Time: 10 mins
Yield: 4 cups	Svg Size: 1/2 cup
Average Rating: 5 for 5	Calories per Serving: 30
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

curry leaves - 1 cup
5 garlic cloves
2 green chillies
1/4 tsp asafoetida
1 tsp rasam powder
1 lemon ball sized tamarind
salt as per your taste
finely chopped coriander leaves

for tempering | thalippu | tagka

1/4 tsp mustard seeds and urid dhal
1 slit green chilli
1 tsp coconut oil

Quick Procedure

Take curry leaves, garlic and green chilly in a blender and grind it.
Collect the ground mixture in a plate, add asafoetida and rasam powder. keep this plate handy.
Soak tamarind and extract the juice. You should make it ready.
Heat a pan. Add coconut oil. Add mustard seeds and urid dhal. Add green chilli. Saute well. Keep the flame very very low.
Add the things we kept on plate. Give a good mix. It should never get burnt. It might bring bitterness.
It is time to add tmarind extract. Drop in some salt too.
Add chopped coriander leaves. Let the flame be low. Once it froths, mix well. Let it forth again.
Switch off the flame and let it settle for 30 minutes. The taste increases when it settles.

Stepwise Pictures

Take curry leaves, garlic and green chilly in a blender and grind it.

Collect the ground mixture in a plate, add asafoetida and rasam powder. keep this plate handy.

Heat a pan. Add coconut oil. Add mustard seeds and urid dhal. Add green chilli. Saute well. Keep the flame very very low. Add the things we kept on plate.