Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)
A vegetarian Tamil Nadu recipe with indian borage (doddapatre), fresh coconut, tamarind - (small lemon size). Ready in 15 min, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well
- 2
Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour
white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 3
Add red chillies and karpooravalli leaves and saute well until the leaves shrink
dry red chillies(2) - 4
Allow it to cool
- 5
Then transfer everything to a mixie jar and add salt, asafoetida, dessicated coconut and tamarind to it along with little water
fresh coconut(1/2 cup)tamarind - (small lemon size)(10 grams)asafoetida (hing)(1/4 teaspoon)salt - to taste - 6
Grind it finely or coarsely as per your preference
- 7
Heat a teaspoon of oil in the same pan and add mustard seeds
mustard seeds(1/3 teaspoon) - 8
After they splutter switch off the flame and add to the ground chutney and mix well
- 9
Serve 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
indian borage (doddapatre)(10)
Nutrition Facts
Per serving
Rate this recipe
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Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)
A vegetarian Tamil Nadu recipe with indian borage (doddapatre), fresh coconut, tamarind - (small lemon size). Ready in 15 min, serves 3.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well
- 2
Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour
white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 3
Add red chillies and karpooravalli leaves and saute well until the leaves shrink
dry red chillies(2) - 4
Allow it to cool
- 5
Then transfer everything to a mixie jar and add salt, asafoetida, dessicated coconut and tamarind to it along with little water
fresh coconut(1/2 cup)tamarind - (small lemon size)(10 grams)asafoetida (hing)(1/4 teaspoon)salt - to taste - 6
Grind it finely or coarsely as per your preference
- 7
Heat a teaspoon of oil in the same pan and add mustard seeds
mustard seeds(1/3 teaspoon) - 8
After they splutter switch off the flame and add to the ground chutney and mix well
- 9
Serve 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
indian borage (doddapatre)(10)
About this recipe
A vegetarian Tamil Nadu recipe with indian borage (doddapatre), fresh coconut, tamarind - (small lemon size). Ready in 15 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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