Karpooravallli(Tamil) otherwise is called as Country Borage plant. It has lots of medicinal benefits. The
karpooravalli leaves are used for treating common cold, cough, sore throats,
nasal congestion, indigestion, rheumatism and so on. The leaves of
karpooravalli plant are quite fleshy and very aromatic. These leaves are very
good source of vitamins and minerals. Karpooravalli plants are easy to grow and
maintain. Cut a small piece of the plant from where it is available and plant
it in soil with ample amount of water. It will grow and spread faster. I have karpooravalli
plant in my balcony and I have made different recipes with it. For now I will
share with you all a simple and aromatic Karpooravalli Thuvaiyal. Do check out
other delectable chutney and thuvaiyal varieties here.
Here’s
how to make Karpooravalli Thuvaiyal with step by step photos…
Other Chutney & Thogaiyal varieties that
might be of your interest...
Ellu Thogaiyal/Sesame Seeds Thogaiyal
Ingredients
Karpooravalli Leaves
|
10-15
|
Urad Dal
|
¼ cup
|
Coriander Seeds/Dhaniya
|
1 tbsp
|
Dry Red Chillies
|
3-4
|
Cumin Seeds/Jeeragam
|
¾ tsp
|
Black Pepper/Milagu
|
1 tsp
|
Tamarind
|
One small amala size ball
|
Salt
|
As needed
|
Oil
|
2 tsp
|
For
Tempering
Oil
|
1 tsp
|
Mustard Seeds
|
¼ tsp
|
Cumin Seeds
|
¼ tsp
|
Split Urad dal/Ullutam Paruppu
|
½ tsp
|
Curry Leaves/Karivepillai
|
10-15
|
Asafoetida
|
One small pinch
|
Preparation Time: 5-7 minutes Recipe Category: Side Dish
Cooking Time: 10-12 minutes Recipe Cuisine: Tamil Nadu, India
Author: Priya Anandakumar
Method
Karpooravalli Plant in my balcony.
Wash
the karpooravalli leaves thoroughly with water and remove the excess stem.
Heat 1
tsp of oil in the same kadai and roast the urad dal until it turns to golden
brown colour and transfer it to a plate.
In the
same kadai/pan, add coriander seeds, black pepper corns, cumin seeds, dry red
chillies and saute until they turn to light brown colour and nice aroma fills
the room. Switch off the stove and transfer it to a plate.
Heat 1
tsp of oil in kadai and saute the karpooravalli leaves for about a minute and
transfer it to a plate.
After
everything cools down add it to the mixer along with tamarind and grind it to a
paste and transfer it to a bowl.
Heat
oil in a kadai for tempering, splutter mustard seeds, add cumin seeds, urad
dal, asafoetida, curry leaves and sauté for few seconds and add it to the thuvaiyal.
Delicious
and healthy chutney is ready to be enjoyed. Serve it with idlis, dosas or any
other tiffin items.
Suggestions:
After
adding the tempering to the thuvaiyal, you can cook it on low flame till it
attins thick thuvaiyal texture. But in the above steps I have not cooked it further.
Adjust
the spice & salt level according to your families taste.
Thank
you all for visiting my space, please come back again for more simple and
healthy chutney/thuvaiyal varieties from your kitchen.
Other Keerai Recipes that might be of your interest
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Have a
great day & Enjoy.
Until
then I am signing off…
Healthy and yummy thuvaiyal..... :)
ReplyDeleteSuper delicious thuvayal priya..
ReplyDeleteஇது நான் இதுவரைக் கேள்விப்படாத துவையலாக உள்ளது. விறுவிறுப்பான காரசாரமான அதன் இலைகளை மட்டும் நான் பறித்து சாப்பிட்டுள்ளேன். பகிர்வுக்கு நன்றிகள்.
ReplyDeleteஇதை நாங்கள் ஓமவல்லி இலை என்றுதான் சொல்வது உண்டு. நல்ல ஜீரண சக்தியைக் கொடுக்கக்கூடியது.
DeleteWonderful recipe. Will try. Also your tip about how the pant grows in water is very valuable. I will try
ReplyDelete