Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)
Karpooravalli Chutney, a delightful and aromatic dish from Tamil Nadu, showcases the unique flavors of Indian borage, known locally as Doddapatre. This vibrant chutney combines earthy spices and fresh coconut, making it a perfect side dish to elevate your South Indian meals. Here, we guide you through the steps to create this delicious condiment that pairs beautifully with steamed rice and other traditional dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Indian borage (Doddapatre) | 10 leaves |
| Fresh coconut | 1/2 cup |
| Tamarind | 10 grams (small lemon size) |
| Dry Red Chillies | 2 |
| Asafoetida (hing) | 1/4 teaspoon |
| Mustard seeds | 1/3 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 80 |
| Protein | 2 grams |
| Carbohydrates | 10 grams |
| Fat | 4 grams |
| Fiber | 2 grams |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 5 |
| Cooking | 10 |
| Total | 15 |
Servings
- Servings: 3
Cuisine
- Region: Tamil Nadu
- Course: Side Dish
- Diet: Vegetarian
Instructions
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Prepare the Indian Borage: Start by thoroughly washing the karpooravalli leaves to remove any dirt or impurities. This step ensures you capture the freshness of the herb.
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Sauté the Lentils: In a heavy-bottomed pan, heat 2 teaspoons of sunflower oil over medium heat. Once hot, add 1 teaspoon of white urad dal and 1 teaspoon of chana dal. Sauté them until they turn golden brown, releasing a nutty aroma.
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Add the Spices: Incorporate the 2 dry red chillies into the pan and sauté for an additional minute. Then, add the washed karpooravalli leaves, stirring well until the leaves shrink in size, about 2-3 minutes. Remove from heat and allow the mixture to cool.
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Blend the Chutney: Once cooled, transfer the sautéed mixture to a mixie jar. Add 1/4 teaspoon of asafoetida, the desiccated coconut, the tamarind (pre-soaked in a little water if desired), and salt to taste. Blend the ingredients, adding a little water as needed, until you reach your preferred consistency—either finely ground or coarsely textured.
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Prepare the Tempering: In the same pan, heat an additional teaspoon of oil. Add 1/3 teaspoon of mustard seeds and allow them to splutter. Once they pop, switch off the flame.
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Combine and Serve: Pour the tempering over the ground chutney and mix well. This final touch enhances the flavor profile of the chutney, adding a lovely crunch and aroma.
Serving Suggestions
Karpooravalli Chutney is best served as a condiment alongside a traditional South Indian meal. Pair it with:
- Steamed Rice: The chutney complements the soft, fluffy rice beautifully.
- Tamil Nadu Style Arachuvitta Rasam Recipe: A spicy lentil soup that balances well with the chutney.
- Urulaikizhangu Podi Poriyal Recipe: A spiced potato dish that pairs wonderfully with the fresh flavors of the chutney.
- Elai Vadam Recipe: A crispy, savory snack that adds texture to your meal.
Enjoy your homemade Karpooravalli Chutney, a true reflection of Tamil Nadu’s rich culinary heritage, bringing warmth and flavor to your dining table. Whether enjoyed with rice or as a spread for dosa or idli, this chutney is sure to delight your taste buds!
