Discover the Distinctive Flavors of Carom Leaves in these Seven Indian Dishes

Introduction

Oregano, parsley, mint, and coriander are common aromatic leaves used in dishes worldwide, but if you are looking for something fresh and robust, carom leaves are perfect for adding a peppery dimension to your culinary creations. These vibrant green leaves, known botanically as Trachyspermum ammi, offer a treasure trove of possibilities beyond their conventional use as seasoning in various cuisines. In this article, we bring you seven traditional Indian dishes that feature the pungent, slightly peppery essence of carom leaves, ranging from tangy curries to cooling yoghurt-based dishes.

Recipes with Carom Leaves

Ajwain Leaves Kadhi

Ajwain leaves kadhi is a savoury, tangy, and spicy yoghurt-based Indian dish that features the distinct flavor of carom leaves. Combining gram flour and spices with the leaves' earthy and herbal notes, this dish boasts a unique taste profile that harmonizes citrusy and herbal flavors. Serve it hot with steamed rice or Indian bread.

Ingredients:

1 cup plain yoghurt
1 cup water
2 tbsp gram flour
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
4-5 ajwain leaves, chopped
2 green chilies, chopped
1/4 tsp turmeric powder
1/4 tsp red chili powder
Salt to taste

Directions:

Mix yoghurt and gram flour in a bowl and whisk until smooth.
Heat oil in a pan and add mustard seeds and cumin seeds. When they start to crackle, add chopped ajwain leaves and green chilies and sauté for a minute.
Add turmeric powder, red chili powder, and salt; stir and sauté for a minute.
Add the yoghurt-gram flour mixture and water to the pan and stir well. Cook over medium heat until the curry thickens, stirring occasionally.
Serve hot with steamed rice or Indian bread.

Ajwain Leaves Chutney

Ajwain leaves chutney is a culinary gem that features the pungent and aromatic essence of carom leaves blended with zesty spices like green chilies, garlic, mustard, and tangy tamarind. It offers a burst of flavors, from earthy to citrusy and pairs perfectly with various dishes as a delightful accompaniment. Serve it with kebabs, snacks like pakora, dosas, and idlis or even as a condiment.

Ingredients:

1 cup ajwain leaves
1/2 cup grated coconut
2-3 garlic cloves
2-3 green chilies
1 tbsp tamarind pulp
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp salt
Water as needed

Directions:

Add ajwain leaves, grated coconut, garlic, green chilies, tamarind pulp, and salt to a blender or grinder and blend well until it turns into a paste. You may need to add a little water to make the blending process easier.
Heat oil in a pan and add mustard seeds and cumin seeds. When they start to crackle, add the chutney paste and stir well. Cook over medium heat for 4-5 minutes, stirring occasionally, until the chutney thickens.
Serve with kebabs, snacks, dosas, or idlis.

Carom Leaf Pakora

Carom leaf pakora is a tasty Indian dish that features the delightful and slightly savory taste of carom leaves wrapped in a crispy gram flour coating. The dish skillfully mixes the earthy essence of the leaves with a blend of spices, creating a savory and satisfying experience. Ingredients like gram flour, spices, and carom leaves are expertly combined, resulting in a delightful texture and flavor profile. It's perfect when paired with tangy chutneys or yoghurt-based dips, making carom leaf pakora a popular snack filled with regional flavors.

Ingredients:

10-12 carom leaves
1 cup gram flour
2-3 tbsp rice flour
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp cumin seeds
Salt to taste
Water as needed
Oil for deep-frying

Directions:

Wash and pat dry the carom leaves.
In a bowl, mix gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, and salt, and add enough water to make a thick batter.
Heat oil for deep-frying in a pan.
Dip each carom leaf in the batter, coating it evenly, and carefully drop it in hot oil.
Fry until golden brown and crispy, then remove with a slotted spoon and place them on a kitchen towel to absorb the excess oil.
Serve hot with tangy chutneys or yoghurt-based dips.

Omavalli Raita

Omavalli raita is a refreshing Indian dish that consists of carom leaves, also known as Omavalli or Ajwain leaves, combined with yoghurt, finely chopped onions, and cucumber. The carom leaves impart a unique taste with hints of thyme and mint, enhancing the overall dish, commonly accompanied by Indian meals. Its cooling properties complement spicy curries, biryanis, or simply serve as a delightful side dish to enhance the dining experience.

Ingredients:

1 cup plain yoghurt
1/2 cup finely chopped carom leaves
1/2 cup finely chopped cucumber
1/4 cup finely chopped onion
1/2 tsp roasted cumin powder
Salt to taste

Directions:

In a bowl, whisk yoghurt until smooth and creamy.
Add chopped carom leaves, cucumber, onion, roasted cumin powder, and salt to the bowl and mix well.
Chill the raita in a refrigerator for 1-2 hours before serving.
Serve cold with a spicy curry or biryani.

Karpuravalli Rasam

Karpuravalli rasam is an aromatic and spicy South Indian dish that features the distinct aroma of carom leaves, mustard seeds, and garlic. The recipe includes ingredients like dal, tamarind, tomatoes, and a mixture of spices, creating a robust and flavorful broth. Serve this rasam piping hot as a soup or as a tasty accompaniment to steamed rice.

Ingredients:

1/2 cup toor dal
1/2 cup tamarind pulp
3-4 ripe tomatoes, chopped
4-5 ajwain leaves, chopped
3-4 garlic cloves, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
Water as needed
Coriander leaves for garnishing

Directions:

Wash toor dal and cook it in a pressure cooker with 1 1/2 cups of water and salt for about 5-6 whistles.
Heat oil in a pan and add mustard seeds and cumin seeds. When they start to crackle, add chopped ajwain leaves and garlic and sauté for a minute.
Add chopped tomatoes, turmeric powder, red chili powder, and salt, and cook until the tomatoes are soft and mushy.
Now, add cooked dal, tamarind pulp, and 2-3 cups of water to the pan and mix well. Bring it to a boil and then let it simmer for 10-15 minutes, stirring occasionally.
Garnish with coriander leaves and serve hot.

Karpuravalli Thambuli

Karpuravalli thambuli is a South Indian dish that features the unique blend of carom leaves, yoghurt, black pepper, cumin seeds, and grated coconut. It delivers a refreshing, mildly tangy flavor heightened by the aromatic essence of carom leaves. Commonly tempered before serving with mustard seeds, cumin, and green chilies, this thambuli is an ideal accompaniment to complement the spiciness of traditional Indian meals.

Ingredients:

1 cup fresh carom leaves
1 1/2 cups plain yoghurt
1/4 cup grated coconut
1 tsp black pepper
1 tsp cumin seeds
1-2 green chilies
Salt to taste
Water as needed
For tempering: 1 tsp oil, 1 tsp mustard seeds, and 1-2 dried red chilies

Directions:

Add carom leaves, grated coconut, black pepper, cumin seeds, green chilies, and salt to a blender or grinder and blend well until it turns into a paste. You may need to add a little water to make the blending process easier.
Transfer the mixture to a bowl and whisk in the yoghurt and water to make a thin consistency. Adjust the salt to taste.
Heat oil in a pan and add mustard seeds and dried red chilies. When they start to crackle, remove from heat and pour over the thambuli.
Serve chilled as a side dish to complement spicy Indian meals.

Ajwain Leaves Dip

Ajwain leaves dip is a delicious dish that features the unique blend of carom leaves' earthy essence and peppery notes, mixed with yoghurt, garlic, and spices, enhancing the richness. This dip pairs wonderfully with crispy snacks, adding a refreshing zing to the palate, makes it an ideal accompaniment to your culinary creations

Originally Post From https://www.slurrp.com/article/kadhi-to-rasam-7-exciting-dishs-to-make-with-carom-or-ajwain-leaves-1706557065383