March 8, 2018

Karpuravalli Leaves & Mango Chutney / Chutney Recipe - 33 / #100chutneys

Karpuravalli leaves / Ajwain leaves / Oregano leaves are popularly known for its medicinal uses and can be eaten raw without cooking. It helps in reducing nasal congestion and sore throats. Apart from this, it helps in digestion too. Chewing few leaves is the best home remedy when we get cold or cough. But the challenge is to make the small ones to eat these leaves. So I always try to include extra ingredient along with these leaves to reduce the strong flavour. In this recipe, I have included Raw mango, coconut and chana dal to balance the strong flavour of Karpuravalli leaves and it worked so well. This chutney can be served with plain rice or Idly or Dosa. Tadka is optional and adjust the quantity of red chilli according to family's preferences.

Ingredients :

1 1/2 Tsp Oil 
15 - 20 Karpuravalli leaves 
1/2 Cup Raw Mango, Finely chopped 
3 Tbsp Coconut, grated 
1 Tbsp Chana dal / Kadalai parupu
1/4 Tsp Cumin seeds / Jeera seeds
3 Dry red chillies ( Adjust according to taste bud ) 
Salt to taste 

Method :

Heat oil in a pan and add chana dal.

Fry until the dal changes its colour.

Now add cumin seeds followed by coconut and dry red chillies.

Saute it for a minute and add the remaining ingredients ( Mango and Karpuravalli leaves ).

Saute it for another couple of minutes and remove from the flame.

Cool and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to bowl and serve.

Serving Options :

Serve with Rice, Idly or Dosa.

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