Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)

Name: Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Cuisine: Indian
Ingredients: 10 pieces Indian Borage (10 Indian borage (Doddapatre)); ½ cup Coconut (1/2 cup Fresh coconut); 10 g Tamarind (10 grams Tamarind (small lemon size)); 2 pieces Dried Red Chili (2 Dry Red Chillies); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); ⅓ tsp Mustard Seeds (1/3 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 1 tsp Chana Dal (1 teaspoon Chana dal (Bengal Gram Dal)); 0 pieces Table Salt (Salt to taste); 2 tsp Vegetable Oil (2 teaspoons Oil)

Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme) - Indian Chutney Recipes (Indian)

15 minIndian

Servings3

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Steps

1To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well. Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour.
2Add red chillies and karpooravalli leaves and saute well until the leaves shrink. Allow it to cool.
3Then 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 per your preference.
4Heat a teaspoon of oil in the same pan and add mustard seeds. After they splutter switch off the flame and add to the ground chutney and mix well.
5Serve Karpooravalli Chutney Recipe as a condiment along with a South Indian meal of Steamed rice, Tamil Nadu Style Arachuvitta Rasam Recipe, Urulaikizhangu Podi Poriyal Recipe and Elai Vadam Recipe.