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 

Pudina Chaas 

Neer Mor  - Ramanavmi Special 

Vazhaithandu Mor (banana stem) 

Masala Chaas 

Ingredients 

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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 Neer is water and Aagaram is food ,so basically NeerAagaram boils down to Watery Food or put it simply,  a liquid diet . Neeragaram is very popular in the Southern part of India and also in Orissa, Bengal, Bihar ,chattisgarh as well . Partaking Neeragaram on a daily  basis prevents malnutrition and also improves our immune system .

Now,if you are wondering what is this  Neeragaram ? The answer is very very simple and will leave you amazed .

Neeragaram is just left over cooked rice soaked in water overnight and the next morning it is mashed well and mixed with buttermilk ,rock salt and consumed with shallots and some green chillies .

Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc . Orissa celebrates this health rich food as Pakhala Dibasa in the month of March every year .

Neeragaram is a powerhouse of nutrients for the benefit of good gut health . It's a natural probiotic just like home set curd .

The overnight soaking of cooked rice helps in the activation of good bacteria which is very beneficial on consumption for good gut /intestinal health.  You may need not take probiotic supplements if you have this pazhaya saadham regularly.

Consuming Neeragaram early in the morning is an age old practice followed by ancestors especially during the hot summer months when the sun is blazing. The soaked rice acts as a natural coolant and also keeps us full for long hours due to the absorption of starch content in the rice and most importantly prevent us from dehydration. 

Neeragaram can be had with some pickle , fried curd chillies (mor milagai) or with chopped shallots /onions . If you are pairing pazhaya saadham with onions you must definitely try it out with Srilankan Seeni Sambol - get the recipe from my fellow blogger Priya's blog.

You may adjust the quantity of buttermilk as per your preference. I like my neeragaram watery,so I add more buttermilk, if you like it thick like a porridge, you can adjust accordingly. 

Ingredients 

Method 

• Soak the rice in 2 cups water overnight . Use an earthen vessel if you can else regular steel bowls will work.
• The next morning, mash the rice well with your hands or use a masher . The rice when mashed should resemble porridge /gruel like consistency.  Mashing the rice with your hands is always a good choice .
• To this now add the buttermilk ,rock salt and mix well . Pour it into glasses and serve with the accompaniments of your choice .
• You may also add 1/4 tsp fenugreek seeds while soaking the rice previous night. 

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 Sukku Kaapi is a spicy herbal concoction made from a powder that is prepared by roasting corriander seeds ,pepper ,ajwain (thyme) and some dry ginger or as an alternative dry ginger powder can also be used. 

Sukku Kaapi is also known as Sukku Malli Kaapi in Tamil Nadu . In Tamil, Sukku is Dry Ginger, Malli is Corriander seeds and Coffee is colloquially referred to as Kaapi .

We can store this powder in an airtight container and use it as and when needed .One has to add a spoonful of this powder to boiling water ,simmer for a few mins and   have it warm .

Sukku Kaapi is a mild and soothing drink to keep us warm during chill winters as well as during monsoon . We can sip some sukku kaapi to get relief from sore throat,  mild fever and cold . 

Some more home made wellness drink on my blog

Tulsi Kashayam (Basil Tea)

Herbal Tea

Jaljeera

Oma Kashayam (carom tea)

Inji Kashayam (Ginger Tea) 

One can add a little bit of jaggery powder or some honey to give a mild sweetness and this also makes it really palatable . Alternatively panam kalkandu (Palm jaggery) also can be added . In my recipe I have used ginger powder as it was easily available in my pantry .

Preparation time - 5 mins

Cooking Time - 3 to 5 mins

Complexity - Simple 

Ingredients 

To make Sukku Kaapi Powder

1/2 cup ginger powder 

1/4 cup corriander seeds

2 tsp pepper

1 tsp ajwain /carom seeds

To make sukku kaapi

1 cup water

2 tsp sukku Kaapi powder

Jaggery or palm candy or honey as per taste 

Method

• Dry roast the corriander seeds until it feels warm and crisp . In same pan ,roast the pepper and carom seeds .
• Let it cool for a few mins and then grind into a fine powder in a blender. 
• Mix the dry ginger powder along with the above spice mix and pass it through a sieve to get fone powder . Store this fine powder in a air tight bottle in the fridge .
• Shelf life - stays fresh for almost 2 to 3 months is used properly with a dry spoon .

To make sukku Kaapi 

• Boil a cup of water and add 2 spoonfuls of sukku kaapi powder to it.
• Simmer for 2 mins
• Mix jaggery or palm candy sugar and sip it while its warm 
• If you want to add honey,donot add while the water is boiling. Let it cool down a bit before adding honey .

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