TULSI herb is a revered and holy plant in India. It is not only a holy herb, it is an integral medicine in Siddha, Naturopathy and Ayurveda Sciences.
Ocimum tenuiflorum or Ocimum Sanctum is the botanical name of Holy basil.
It is easy to grow and widely found in India. It can also be grown in tropical places of Southeast Asian countries.
This humble herb is packed with a host of medicinal and nutritional benefits.
This herb is of two varieties-the green coloured LAKSHMI TUSI and the purple-hued KRISHNA TULSI.
There are so many conventional methods of consumption of this basil. Apart from it, we can experiment with it in our cookery and acquire an incredible, earthy aromatic flavour in our dishes.
Ocimum tenuiflorum or Ocimum Sanctum is the botanical name of Holy basil.
It is easy to grow and widely found in India. It can also be grown in tropical places of Southeast Asian countries.
This humble herb is packed with a host of medicinal and nutritional benefits.
This herb is of two varieties-the green coloured LAKSHMI TUSI and the purple-hued KRISHNA TULSI.
There are so many conventional methods of consumption of this basil. Apart from it, we can experiment with it in our cookery and acquire an incredible, earthy aromatic flavour in our dishes.
Let us begin to use this holy and humble Tulsi in our traditional Rasam to ward off chest congestion, cold and cough.
It is experimented by me yesterday and got rid of running nose and sore throat.This is the first time I used this herb and amazed its reactions.
I want to share this rasam here.
Cooking Time: 20 minutes
Yield: two liberal servings.
Ingredients to assemble:
50 gms Toor Dal (pressure cooked with required water (Three whistles)
Tamarind a marble size to be soaked in 100 ml water.
Sesame oil 1 tbsp
Mustard seeds 1 tsp
Dried red chillies 2 broken
Curry leaves 15 pcs
Asafoetida 1/8 tsp
Turmeric 1 tsp
Castor oil 2 drops
Tulsi leaves with flower bunch 50gms( Krishna Tusi )
Coriander leaves 1 g chopped
Tomato half
Jaggery 1 g
Roasted cumin powder 1 tsp
Pepper powder 1/2 tsp
Garlic cloves 2 grated
salt 1 tsp.
Procedure:
Pressure cook the dal with turmeric and castor oil allowing three whistles.
Set aside to cool.
Soak Tamarind in water for 10 minutes
Cook the tomato until the skin shrivels.
Take the extract of tamarind and tomato.
Keep ready.
Heat the pan with oil.
Add mustard seeds to crackle.
Once it starts crackling, add red chillies and curry leaves on low heat.
Add asafoetida.
Saute for a second.
Add the tamarind-tomato extract.
Add salt and jaggery.
Allow boiling for 3 minutes.
Add cumin powder, garlic grates and pepper powder, two cups of water and mix well.
Transfer the dal contents to the boiling tamarind tomato extract.
Turn off the heat when the ingredients start to boil.
Now, blend the tulsi leaves with 20 ml water for 2 seconds to get a smooth paste.
Strain the tulsi juice directly to the cooked rasam.
Stir for a while.
Garnish with coriander greens chopped.
A very fine aromatic rasam is ready for your palate.
Just test it!
You can't miss this rasam hereafter!
I want to share this rasam here.
Cooking Time: 20 minutes
Yield: two liberal servings.
Ingredients to assemble:
50 gms Toor Dal (pressure cooked with required water (Three whistles)
Tamarind a marble size to be soaked in 100 ml water.
Sesame oil 1 tbsp
Mustard seeds 1 tsp
Dried red chillies 2 broken
Curry leaves 15 pcs
Asafoetida 1/8 tsp
Turmeric 1 tsp
Castor oil 2 drops
Tulsi leaves with flower bunch 50gms( Krishna Tusi )
Coriander leaves 1 g chopped
Tomato half
Jaggery 1 g
Roasted cumin powder 1 tsp
Pepper powder 1/2 tsp
Garlic cloves 2 grated
salt 1 tsp.
Procedure:
Pressure cook the dal with turmeric and castor oil allowing three whistles.
Set aside to cool.
Soak Tamarind in water for 10 minutes
Cook the tomato until the skin shrivels.
Take the extract of tamarind and tomato.
Keep ready.
Heat the pan with oil.
Add mustard seeds to crackle.
Once it starts crackling, add red chillies and curry leaves on low heat.
Add asafoetida.
Saute for a second.
Add the tamarind-tomato extract.
Add salt and jaggery.
Allow boiling for 3 minutes.
Add cumin powder, garlic grates and pepper powder, two cups of water and mix well.
Transfer the dal contents to the boiling tamarind tomato extract.
Turn off the heat when the ingredients start to boil.
Now, blend the tulsi leaves with 20 ml water for 2 seconds to get a smooth paste.
Strain the tulsi juice directly to the cooked rasam.
Stir for a while.
Garnish with coriander greens chopped.
A very fine aromatic rasam is ready for your palate.
Just test it!
You can't miss this rasam hereafter!
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