Ajwain Leaves Chutney | Karpooravalli Chutney | Omavalli Chutney | Mexican Mint Chutney | Side Dish for Idli Dosa

 

STEP BY STEP AJWAIN LEAVES CHUTNEY

INGREDIENTS:

Ajwain leaves    - 25 - 30

Coriander seeds - 1 tbsp 

Channa dal        - 1 tbsp 

Urad dal            - 1 tbsp 

Onion                - 1 big

Tomato              - 2

Tamarind           - Gooseberry size

Salt                   - to taste

Water                - as requried

Oil                     - as requried

TO TEMPER:

Oil                    - 1 tbsp 

Mustard seeds   - 1/4 tsp 

Urad dal            - 1 tsp

Curry leaves      - few

HOW TO MAKE:

Wash ajwain leaves keep aside. Heat a tbsp of oil and roast coriander seeds, channa dal, urad dal, red chillies along with tamarind.  

Roast them until golden brown.  Remove form the pan and cool down completely. 

Same kadai add another tbsp of oil, add chopped onion and tomatoes.  Saute until translucent.  

When onion and tomato translucent add washed ajwain leaves. Saute and do not let the ajwain change in color.  Approximately cook for 2 minutes and turn off the stove.  Cool down completely. 

Grind together into fine paste by adding needed water.  Transfer to the serving bowl.  Heat oil in a saute pan splutter mustared seeds, add urad dal and curry leaves.  

Temper on the chuteny, mix well and serve with Idli, Dosa, Pongal and other South Indian tiffin items.  Goes well with hot rice too.

TIPS:

Green chilli can be added instead red chilli.  

Adding onion and tomato is optional.  If you want to make thogayal or a solid chutney onion and tomato can be skipped. 

Garlic can be added for more flavour.  

Asafoetida can be added in tadka. 

Ajwain itself has more flavor hence I did not add garlic.