Karpooravalli,Ajwain,Omavalli,Indian

mint ..belonging to the oregano,thyme category.

I think this is a very common plant, and all

know about it very well.

There are loads growing in my culinary patch,

uncontrollable growths,at times I have to pull

out too.

This velvety leaf has lots of benefits ,and widely

used in treating colds and coughs.

So today I thought of adding this leaf into the

rasam.

To the recipe now

INGREDIENTS

1 tblsp.black peppercorn

1 tsp.cummin seeds

1 small tomato

5-6 pips garlic ( preferably with peel on)

1 tblsp oil

A pinch of asafoetida powder

1/4 tsp turmeric powder

3-4 karpooravalli leaves

Light tamarind water*

Salt to taste

For tempering

1/4 tsp mustard seeds

1 dry chilli

Curry leaves

METHOD

Coarsely grind the bold listed ingredients and

set aside.

Heat oil in a pan , add the ingredients for

tempering.

When the mustard seeds splutter,add the

coarsely ground paste ,with the remaining

ingredients excluding the tamarind water.

Sauté for 2-3 minutes,and add the tamarind

water.Bring to a boiling point and remove from

fire. Add coriander leaves .

Serve with hot steamed rice !

*You could use light kokum infused

water,lemon juice infused water in place of

tamarind water.