Ajwain Chutney / Karpooravalli Chutney

Ajwain Chutney / Karpooravalli Leaves Chutney

Ajwain leaves / Karpooravalli leaves are mostly used in tea, kashayam, rasam, soups etc. I use these leaves in cashew pakodas, chutney or Thugayal. Even you can Sun dry these leaves and use as herbs while baking bread or pizza.

Ingredients:

Ajwain leaves / Karpooravalli leaves - 10-12 nos

Mustard seeds - 1/2 tsp

Urud dal - 1 tablespoon

Channa dal - 1.5 tablespoon

Grated coconut - 1/4 cup

Red chilli - 3-4 nos

Pepper - 1/2 tsp

Oil - 2 tsp

Tamarind - small marble size

Asafatedia - 1/4 tsp

Jaggery - 1/4 tsp

Salt - to taste 

Method:

# Heat a pan, add oil...add mustard let it spluter add channa dal, urud dal roast on low flame until you get a nice aroma. 

# Add red chilli, pepper, tamarind and roast for 2-3 minutes.

# Add grated coconut, asafatedia, salt roast for 2-3 minutes. Transfer the roasted ingredients in a plate.

# On the same pan roast ajwain / Karpooravalli leaves for few seconds.

# In a mixer jar add all ingredients except ajwain leaves. Grind coarsely, add 2 tsp of water and grind. Add ajwain leaves, jaggery and grind well.

Ajwain Chutney is ready to serve. 

Do try and provide your comments.

Thank U!