September 4, 2019

Karpooravalli/Omavalli Leaf Chutney

     Karpooravalli/Omavalli, after (big) long hunt for this medicinal plant, finally got a stem cutting from a friend and planted this when its exactly an inch height but now its growing like a bush. As I don’t want to cut and throw the extras, asking friends for the recipe and here got this chutney with no strong smell of karpooravalli.


INGREDIENTS:
Karpooravalli Leaf 7 Nos.
Coriander Leaf 1 cup
Coconut Pieces 6 Nos.
Red Chilly 3 Nos.
Urad Dhall 1 spoon
Tomato 1 No.
Ginger 1 1/2 inch
Salt To Taste
Oil 2 spoons

METHOD:
     Heat a spoon of oil in a pan. Add urad dhall, red chilly to your taste, a small piece of ginger. Keep sauteing for 2 minutes. Then add small sized diced tomato and piece of tamarind and saute it for another 2 minutes and now add the washed and cut karpooravalli leaves and i added some coriander leaves too (as it was the first time, was worried about the karpooravalli’s strong smell just to mask it i added coriander leaf), give a quick saute and add some coconut pieces. Switch off the flame, allow it to cool. Grind it and temper it with mustard.

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September 4, 2019

Karpooravalli/Omavalli Leaf Chutney

     Karpooravalli/Omavalli, after (big) long hunt for this medicinal plant, finally got a stem cutting from a friend and planted this when its exactly an inch height but now its growing like a bush. As I don’t want to cut and throw the extras, asking friends for the recipe and here got this chutney with no strong smell of karpooravalli.


INGREDIENTS:
Karpooravalli Leaf 7 Nos.
Coriander Leaf 1 cup
Coconut Pieces 6 Nos.
Red Chilly 3 Nos.
Urad Dhall 1 spoon
Tomato 1 No.
Ginger 1 1/2 inch
Salt To Taste
Oil 2 spoons

METHOD:
     Heat a spoon of oil in a pan. Add urad dhall, red chilly to your taste, a small piece of ginger. Keep sauteing for 2 minutes. Then add small sized diced tomato and piece of tamarind and saute it for another 2 minutes and now add the washed and cut karpooravalli leaves and i added some coriander leaves too (as it was the first time, was worried about the karpooravalli’s strong smell just to mask it i added coriander leaf), give a quick saute and add some coconut pieces. Switch off the flame, allow it to cool. Grind it and temper it with mustard.

No comments: