Karpooravalli / Omavalli / Ajwain patha /Indian Borage - are you hearing these names for the first time ?
Well, this is a very traditional and medicinal herb used in Indian Cooking especially in the South. This herb belongs to the mint family, but has a pungent and strong flavor resembling that off Thyme /Ajwain/ Omam.
A perennial plant and can be grown easily at home without any effort . The leaves are used in herbal drinks to treat indigestion, cold ,cough and also to boost overall immunity.
Due to the pungent taste and the anti microbial properties possessed by Karpooravalli it is very effective to treat sore throat and sinusitis .
Also a mild diuretic , it helps in flushing out the toxins from the body and maintains good kidney health ,there by managing the body metabolism.
As a kid ,I remember my mom would make me chew a small leaf especially in monsoon to keep me away from seasonal flu and stomach issues due to weather change . It is always good to incorporate such healthy and natural food in our day to diet to keep us safe and healthy.
When I found some fresh karpooravalli, I was intrigued to try Preethi's recipe of making karpooravalli Buttermilk/Neer Mor using this magical herb.
Preethi has used dried powder form of karpooravalli while I have used fresh leaves since I had an access to these . My friend's mom has it growing on her home garden and aunty was kind enough to get me some fresh and tender leaves .
Summer ,winter or monsoon buttermilk is a part of daily diet in our home and I keep experimenting with different flavors . If you also like buttermilk in various taste then you must try some of it
Vazhaithandu Mor (banana stem)
Cooking Time - Nil
Complexity - Nil
Serves - 2 to 3
Ingredients
200ml thick yogurt
400ml water
1/4 tsp finely chopped ginger
Salt to taste
Pinch of kala namak (black salt)
Pinch of roasted jeera powder
Method
- In a small blender ,blend the ginger ,karpooravalli leaves with little salt into a coarse paste.
- Whisk the curd using an electric beater or manual whisk till it appears creamy.
- Add the ground paste, salt , black salt ,jeera powder and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
- Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.
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I have this plant at home and never knew we cd make a variant of Majjige with this :) always used it to make kashaayam/ rasam or the occasional bajjis - kalyani
ReplyDeleteAjwain Patta chaas is so flavourful and cooling . Perfect to beat the heat during summers. I make it regularly at my place now. Earlier I only used to make pakoda or Tambuli. Lovely presentation Priya.- Preethi
ReplyDeleteWow, I have just planted some ajwain after a very long time. Hopefully by summer will have a batch thati can use for making this chaas. I am sure it is as fragrant and frothy as it looks.
ReplyDeleteI love such herbal recipes. Wish I could get my hands on Karpooravalli leaves. Having curd, which is my favorite during the monsoon, gives me an itchy throat. It will do a lot of good for me. Let me see if I can get Karpooravalli powder online. What a handy post!
ReplyDeleteAjwain patta neer mor, now that sounds really good and healthy. As kids my mum too would give us ajwain leaves to chew. Back then didn't like it too much.
ReplyDeleteAjwain patta chhas sounds so refreshing flavorful healthy and delicious. Ginger, cumin and Ajwain leaves definitely give a wonderful flavour. Loved it.
ReplyDelete