Curry leaves rasam is a healthy and popular South Indian dish that is known for its tangy and aromatic flavors. It is also known as kadi patta in Hindi, Karibevu in Kannada, Karuveppilai in Tamil, Karivepaku in Telugu, Kariveppila in Malayalam, are the key ingredient in this recipe.

Further, Curry leaves add a distinct flavor and fragrance to the rasam. These leaves are widely used in Indian cuisine for their unique taste and aroma. Rasam is a traditional South Indian soup or broth that is typically served with rice or enjoyed as a standalone soup.

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Curry Leaves Rasam Recipe — Curry Leaves Rasam

About Curry Leaves:

Curry leaves are an essential ingredient in Indian cuisine. They are small, green in color and aromatic leaves that come from the curry tree. These leaves have a strong flavor and with a bitter taste.

Further, these leaves are commonly used as a seasoning ingredients in various dishes. It is usually added in hot oil or ghee that helps to release their aromatic oils. These leaves are usually used in curries, chutneys, soups, stews, fish dishes, rice dishes like lemon rice, curd rice, tamarind rice etc., and in even some other dishes.

Health Benefits of Curry leaves:

Curry leaves are not only flavorful but also offer several health benefits. They are a good source of vitamins as well as minerals like calcium, iron. They have been used in traditional medicine for their effective digestive properties.

Fresh curry leaves are preferred for their intense flavor, but dried curry leaves can also be used when fresh ones are not available. The leaves are typically added whole or torn into smaller pieces for cooking.

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Curry Leaves Rasam Recipe

Recipe by AshaCourse: Samber and Rasam RecipesCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For making Rasam Powder
1 tbsp. Oil
1 tbsp. Coriander seeds
1 tsp Cumin seeds
1/2 tsp Pepper corns
2 Dry red chilies
2 Garlic pods
1 cup Curry leaves
For making Rasam
1 tbsp. Oil
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
10 Garlic pods
1 Dry chilies
Few Curry leaves
1/4 tsp Turmeric powder
3 cups Water
Freshly ground curry leaf rasam powder
Salt to taste
2 tbsp. Tamarind juice
1/2 tsp Sambar powder (optional)

Directions

For making rasam powder: Firstly dry roast coriander seeds, cumin seeds, pepper corns, dry chilies and curry leaves. Roast till the curry leaves becomes crispy and aromatic.
Transfer to a mixer jar.
Grind it into a smooth powder
For making rasam: head a pan and add in oil, mustard seeds, cumin seeds, crushed garlic, dry chilies, turmeric powder, pinch of hing and few curry leaves. Sauté for a minute in low flame.
Then add in required water and allow it to boil.
Further, add in freshly ground rasam powder and give a mix. Add salt to taste.
Later add in tamarind juice. And then allow it to boil.
Finally, Curry leaves rasam is ready to serve.