Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)
A healthy chutney of Karpooravalli as a side accompaniment for your dosa, Idli or hot steamed rice.
Karpooravalli, also known as Doddapatre in Kannada, Big Thyme in English, Ajwain leaves in Hindi, Owa in Marathi and Panikoorka in Malayalam - is known to have a lot of medicinal values. This simple chutney with the leaves tastes good and helps to some extent to relieve you of cold and cough and aids in digestion. You can serve this along with South Indian breakfast recipes like idli or dosa, or even as a condiment with a wholesome meal.
Serve Karpooravalli Chutney Recipe as a condiment along with a South Indian meal of Steamed rice, Tamil Nadu Style Arachuvitta Rasam Recipe, Urulaikizhangu Podi Poriyal Recipe and Elai Vadam Recipe.
If you like this recipe, here are more recipes to do with karpooravalli leaves
5 M
10 M
15 M
3 Servings
Ingredients
- 10 Indian borage (Doddapatre)
- 1/2 cup Fresh coconut
- 10 grams Tamarind , (small lemon size)
- 2 Dry red chillies
- 1/4 teaspoon Asafoetida (hing)
- 1/3 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- Salt , to taste
- 2 teaspoons Cooking oil
How to make Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)
To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well. Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour.
Add red chillies and karpooravalli leaves and saute well until the leaves shrink. Allow it to cool.
Then transfer everything to a mixie jar and add salt, asafoetida, dessicated coconut and tamarind to it along with little water. Grind it finely or coarsely as per your preference.
Heat a teaspoon of oil in the same pan and add mustard seeds. After they splutter switch off the flame and add to the ground chutney and mix well.
Serve Karpooravalli Chutney Recipe as a condiment along with a South Indian meal of Steamed rice, Tamil Nadu Style Arachuvitta Rasam Recipe, Urulaikizhangu Podi Poriyal Recipe and Elai Vadam Recipe.
Swathy Nandhini
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.
