Karpooravalli Chutney Recipe (Tamil Nadu Chutney with Big Thyme)
Introduction:
Karpooravalli, also known as Doddapatre in Kannada, Big Thyme in English, Ajwain leaves in Hindi, Owa in Marathi, and Panikoorka in Malayalam, is a herb renowned for its numerous medicinal properties. This simple chutney, made with these aromatic leaves, not only tantalizes your taste buds but also offers relief from cold and cough, while promoting good digestion. A perfect accompaniment to your South Indian breakfast favorites like idli, dosa, or even as a zesty condiment with a wholesome meal, this chutney is a delightful addition to your culinary repertoire.
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
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 (Rai/Kadugu) | 1/3 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Salt | To taste |
| Oil | 2 teaspoons |
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Instructions:
-
Prepare the Leaves:
- Begin by thoroughly washing the Karpooravalli (Indian borage) leaves to remove any dirt or impurities.
-
Frying the Dal & Red Chilies:
- Heat 2 teaspoons of oil in a heavy-bottomed pan.
- Add the White Urad Dal and Chana Dal to the pan and fry them until they turn golden brown and crispy.
-
Sauteing the Leaves:
- Add the dry red chilies to the pan and fry for a few seconds.
- Now, toss in the washed Karpooravalli leaves and sauté them until they shrink and soften.
- Allow the mixture to cool down for a few minutes.
-
Grinding the Chutney:
- Transfer the cooled mixture into a mixie jar.
- Add salt, asafoetida (hing), desiccated coconut, and tamarind to the jar.
- Pour in a little water and grind everything into a fine or coarse chutney, depending on your preference.
-
Tempering:
- In the same pan, heat 1 teaspoon of oil.
- Add the mustard seeds and allow them to splutter.
- Turn off the flame and immediately add the tempered mustard seeds to the ground chutney. Mix everything thoroughly to combine the flavors.
-
Serving:
- Serve the Karpooravalli Chutney as a side dish alongside your South Indian meals, such as steamed rice, Tamil Nadu Style Arachuvitta Rasam, Urulaikizhangu Podi Poriyal, and Elai Vadam. It also pairs beautifully with your favorite idlis or dosas for a traditional breakfast.
Health Benefits:
This chutney is not just a flavorful side dish, but its key ingredient, Karpooravalli (Indian borage), offers several health benefits. The leaves are known to help alleviate symptoms of cold and cough, while also aiding in digestion. Rich in medicinal properties, this chutney can be a great addition to your regular meals for its therapeutic effects.
Enjoy this flavorful, tangy chutney with your favorite South Indian dishes, and experience a blend of tradition, taste, and wellness all in one bite!
This vibrant chutney recipe is a must-try for anyone who loves experimenting with unique, flavorful condiments while also seeking the health benefits of indigenous herbs. Whether you’re serving it with a South Indian spread or as an accompaniment to your daily meals, Karpooravalli Chutney will surely make your taste buds dance!
