Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme) is a Tamil Nadu and good to serve for 3 people. Total Cooking time is 15 minutes. Which make this recipe more easy to cook, you can try this dish as a Side Dish.
Ingredients
10 Indian borage (Doddapatre),1/2 cup Fresh coconut,10 grams Tamarind – (small lemon size),2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),1/3 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),Salt – to taste,2 teaspoons Sunflower Oil
Instructions
- To 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. Add red chillies and karpooravalli leaves and saute well until the leaves shrink. Allow it to cool.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 per your preference.Heat 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.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.
Recipe Details
5 minutes prep time
10 minutes cook time
15 minutes total time
3 servings
3 cuisine
Side Dish
Vegetarian
10 minutes cook time
15 minutes total time
3 servings
3 cuisine
Side Dish
Vegetarian
