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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 Servings
- 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
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!
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