Saturday, 2 September 2017


Karpooravalli herb is named as Country borage in English. It bears much aromatic semi-suuculent leaves and stem. The leaves. are fleshy, coarsely crenate to dentate margins. They are thickly studded with hairs giving a frosted apapearance. They are having the combination of the aromas of thyme, turpentine and oregano . They are edible and used for the natural treatment of cold and cough.The Karpooravalli can be cultivatedor propagated in a soil or pot according to our comfort. It is a must plant in every home garden to immediate treatment for cold and cough.


Karpooravalli leaves 10
Pressure cooked dal and its contents two cups
Tamarind and tomato extract two cups
Cumin powder one spoon
Pepper powder one spoon
Asafoetida one pinch
Sesame oil one tablespoon
Mustard seeds one spoon
Salt to taste
Jaggery powder one spoon
Red chilly one 
Curry leaves 10 nos
Coriander leaves 
Garlic gratings one spoon


Wash and grind the karpooravalli leaves to a coarse paste.
Pressure cook the dal with turmeric and castor oil two drops with three whistles.
Set aside to cool.
Soak tamarind and cooked tomato half for ten minutes.
Take extract from tamarind pulp and tomato.
Heat the oil in a pan over a medium flame. 
Add mustard seeds to crackle.
Switch off the flame for a while to avoid burning.
Add red chilly and curry leaves. 
Saute for a while and add tamarind extract. 
Add salt and jaggery powder.
Allow boiling.
Filter the karpooravalli mixture using water directly to the boiling tamarind extract.
Allow boiling for one second.
Pour the dal contents.
Add pepper powder, cumin powder and garlic gratings.
Allow boiling for few seconds.
Remove from flame and serve.

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