SIDE DISH

KARPOORAVALLI LEAVES CHUTNEY | AJWAIN LEAVES CHUTNEY

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Karpooravalli is the plant that has many medicinal properties and very good remedy for cold and cough. My mother planted this in our garden and use to eat raw leaves often. Whenever she asks me to eat, I never did that as I thought it would be bitter. She gave this leaves to my husband when he caught bad cold and to my surprise his cold went the very next day. After we shifted to Dubai, I saw this ajwain plant in a nursery and bought it home. I normally water the plants in our balcony and never ever thought of preparing any recipes with it unless my baby caught cold and she was suffering. So I thought of preparing a simple chutney with the leaves and really tasted so good, not at all bitter. This wonder plant really helps to some extent for cold and cough and aids for digestion.

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INGREDIENTS:

  • Karpooravalli leaves – 10
  • Coconut – 1/2 cup
  • Tamarind – small lemon size
  • Red chilli – 2
  • Asafoetida – 1/4 tsp
  • Mustard seeds – 1/3 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Salt – as required
  • Oil – 2 tsp

METHOD:

1. Wash the leaves well (below is the picture of karpooravalli leaves). Heat oil in a pan, add urad dal and channa dal and fry until it changes colour.

2. Add red chillis and karpooravalli leaves and saute well until the leaves shrinks. Allow it to cool.

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3. 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 you prefer.

4. Heat a tsp of oil in the same pan and add mustard seeds. After they splutter switch off the flame and add the grinded chutney and mix well.

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5. Serve with idly or dosa.

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