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Home » Side Dishes » Chutney

Published: Nov 19, 2018 · Modified: Feb 25, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Omavalli Chutney | Karpooravalli Chutney | Ajwain Leaves Chutney

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karpooravalli ajwain leaves chutney pinterest image

This delicious Omavalli Chutney or Karpooravalli Chutney made with Ajwain leaves also known as the Mexican mint or Cuban Oregano. If you are looking to incorporate more herbs in your cooking, this Ajwain Leaves Chutney is a great recipe to start with.

Karpooravalli Chutney in white bowl

Karpooravalli or Omavalli plant is a perennial plant that is most commonly grown as an indoor plant year around. My dear friend Aparna has couple of beautiful luscious plants growing in her house and she gave me couple of cuttings from her plant this summer.

The best part about this plant is that it grows easily from a cutting. I let it sit in water until roots started appearing and then transferred it to a pot. The pots remained outside all summer and it grew wild.

Ajwain Plant

Karpooravalli also known as Omavalli in Tamil, Ajwain leaves in Hindi and Mexican Mint / Cuban Oregano in English is a very easy to grow plant and has many medicinal properties. I have been regularly making some kashaayam / tea with the leaves for sore throat and cold and has been quite effective.

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When thinking of how else to use the beautiful leaves, I came across recipes for bajji with the leaves. I will be making that soon as well, but wanted to make something that is not deep fried and more practical for a quick weeknight dinner.

For this chutney, I just used the leaves as I would use mint or cilantro. I used some coconut in the chutney to cut down on the very herbal flavor of the Karpooravalli leaves and also to add some body to the chutney.

I served the chutney with dosai for dinner. My older one loved it and my little one hated it. So yes, the taste needs a little bit of getting used to, If you are looking to incorporate more herbs in your cooking, this is a great recipe to start with.

This week, my theme for BM is 'Colorful recipes' and my first recipe for this theme is this Green colored Karpooravalli / Omavalli Chutney | Ajwain Leaves Chutney.

Preparation time - 5 minutes
Cooking time - 10 minutes
Difficulty level - easy

Ingredients to make Karpooravalli Chutney - Serves 4

  • Karpooravalli leaves / Ajwain leaves - 20 leaves
  • Coconut - ½ cup (grated)
  • Ullutham Paruppu / Urad dal - 2 TBSP
  • Red chilies - 2
  • Green chilies - 2
  • Tamarind piece - a tiny piece (a marble size)
  • Oil - 1 tsp
  • Salt - to taste

To temper the Omavalli chutney -

  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Ullutham Paruppu / Urad dal - 1 tsp
  • Asafetida - ¼ tsp
  • Curry leaves - few
Karpooravalli Plant

Procedure to make Ajwain Leaves Chutney -

  • Pick the Omavalli leaves from the plant and remove any thick stems in them. Clean the leaves and keep it aside.
  • In a pan, heat 1 teaspoon of oil and add the ullutham paruppu / urad dal, red chilies and green chilies. Fry them until the lentls turn slightly brown.
  • Now add the cleaned Ajwain leaves to the pan and fry it low flame until the leaves wilt a little bit (about 5 minutes).
  • Add the grated coconut and the tamarind piece and give it a quick stir. Turn off the flame and let the mixture cool down.
  • Grind the chutney using just enough water and required salt.
Preparing the leaves
  • Heat a small pan and heat 1 more teaspoon of oil. Add the tempering ingredients and let it fry. Add the tempering to the chutney and mix well.
  • Serve with idli or dosai!
Karpooravalli Chutney finished product

Similar Chutney Recipes

  • Vengayam Thakkali Kothamalli Chutney
  • Ullundhu Chutney | Urad Dal Chutney
  • Bombay Chutney – Besan Chutney
  • Verkadalai Chutney | Peanut Chutney – (Version -3)

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Karpooravalli / Omavalli Chutney | Ajwain Leaves Chutney

Karpooravalli Chutney | Omavalli Chutney | Ajwain Leaves Chutney

This delicious Omavalli Chutney or Karpooravalli Chutney made with Ajwain leaves also known as the Mexican mint or Cuban Oregano. If you are looking to incorporate more herbs in your cooking, this Ajwain Leaves Chutney is a great recipe to start with.
5 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 114kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 20 leaves Karpooravalli leaves / Ajwain leaves
  • ½ cup Coconut grated
  • 2 tablespoon Ullutham Paruppu / Urad dal
  • 2 Red chilies
  • 2 Green chilies
  • 1 marble size Tamarind piece a marble size
  • 1 teaspoon Oil
  • Salt to taste

To temper the chutney -

  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ullutham Paruppu / Urad dal
  • ¼ teaspoon Asafetida
  • Curry leaves few

Instructions

  • Pick the Omavalli leaves from the plant and remove any thick stems in them. Clean the leaves and keep it aside.
  • In a pan, heat 1 teaspoon of oil and add the ullutham paruppu / urad dal, red chilies and green chilies. Fry them until the lentls turn slightly brown.
  • Now add the cleaned Ajwain leaves to the pan and fry it low flame until the leaves wilt a little bit (about 5 minutes).
  • Add the grated coconut and the tamarind piece and give it a quick stir. Turn off the flame and let the mixture cool down.
  • Grind the chutney using just enough water and required salt.
  • Heat a small pan and heat 1 more teaspoon of oil. Add the tempering ingredients and let it fry. Add the tempering to the chutney and mix well.
  • Serve with idli or dosai!

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 78mg | Potassium: 36mg | Fiber: 5g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Mittal Gala says

    August 03, 2020 at 7:49 am

    Hi,
    I tried this recipe twice now and it came out very well. It tastes very good with Moongdal Chilla or Passerethu.

    Reply
    • Sandhya Ramakrishnan says

      August 05, 2020 at 9:52 am

      Mittal, thanks a lot for your feed back. I am so happy that the recipe worked well for you.

      Reply
  2. Nithya says

    May 12, 2020 at 2:45 am

    5 stars
    I was wondering what to do with omavalli leaves other than making oma water and thats when came across this recipe. It was a wonderful side dish loved by all. Thank you!

    Reply
    • Sandhya Ramakrishnan says

      May 21, 2020 at 10:16 pm

      Thanks a lot Nithya! Appreciate your feedback.

      Reply
  3. Pavani says

    November 30, 2018 at 9:00 am

    5 stars
    That is such a healthy and nutritious chutney using ajwain leaves. I've never tried them myself, but would love to give this chutney a try some time.

    Reply
  4. Srivalli Jetti says

    November 30, 2018 at 3:09 am

    Your herb plant looks so beautiful Sandhya. We used to have this but sadly its not growing offlate. Will have to try it again..the chutney sounds so yummy!

    Reply
  5. code2cook says

    November 29, 2018 at 10:52 am

    5 stars
    I love these chutneys when you cook before grind. That makes chutneys more creamy and smooth. Ajawain leaf chutney looking absolutely amazing. I am bookmarking this to try.

    Reply
  6. Sushma Pinjala says

    November 27, 2018 at 11:08 am

    Such a healthy chutney that is. I will definitely try this dish if I get those leaves.

    Reply
  7. harini says

    November 26, 2018 at 8:40 pm

    5 stars
    I was thinking that the chutney would be very pungent but I can see how the use of onion and tomato can mask the pungent taste. Good share, Sandhya

    Reply
  8. Gayathri Kumar says

    November 25, 2018 at 8:16 pm

    I made a similar chutney last week. I loaded it with onion and tomatoes and they helped in masking the strong flavour of these leaves. You version sound so yum. My daughter loves these leaves so much and she keeps asking me to make dishes out of it. Will try you version next time I pick some leaves off the plant.

    Reply
    • jayasree Krishnan says

      February 08, 2021 at 7:54 pm

      I found that reducing the number of omavalli leaves helps to increase the taste of the chutney and decrease the pungentness . You can also make spinach chutney and add ajwain leaves in the chutney. Adding some toor dal will increase the taste and nutrition.

      Reply
      • Sandhya Ramakrishnan says

        February 09, 2021 at 11:15 am

        Thanks for the suggestions!

        Reply
  9. Chef Mireille says

    November 25, 2018 at 10:24 am

    5 stars
    you are so lucky to be able to grow so much of your own stuff. This chutney must taste so awesome with the fresh produce.

    Reply
  10. Priya Suresh says

    November 24, 2018 at 10:01 am

    Seriously you are lucky to get those fresh ajwain leaves, excellent leaves with very interesting medicinal values na. Chutney looks simply fabulous.

    Reply
  11. Rafeeda - The Big Sweet Tooth says

    November 22, 2018 at 12:07 am

    I have heard these leaves are very good for cough and cold... the chutney looks so good...

    Reply
  12. Usha says

    November 21, 2018 at 3:14 pm

    5 stars
    A healthy chutney. Use to eat these leaves for cold and cough when growing up. Chutney looks wonderful.

    Reply
    • Subramanya Nayak says

      April 21, 2020 at 10:24 pm

      I Made this Chutney and it turned out amazing thank you so much

      The only other use of this leaf was for making bajjis/pakoda- so this was a far healthier option thank you so much again

      Reply
      • Sandhya Ramakrishnan says

        April 27, 2020 at 12:29 pm

        Thanks for trying the recipe. I was very excited to use the leaves for the chutney as well as I feel it is a sustainable way to use it more often.

        Reply
  13. Srividhya Gopalakrishnan says

    November 20, 2018 at 12:12 pm

    5 stars
    I need to see if I can get a cutting of the plant here. This is so good and healthy. Great share Sandhya.

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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