Learn how to make Omavalli chutney| Karpooravalli chutney , the recipe with full video and step by step pictures must try chutney recipe makes a perfect side dish for idli dosa.
We were discussing the health benefits of omavalli leaves | oregano leaves in our friend’s chat group. Many of them didn’t know about this Omavalli | karpooravalli leaf. We usually use this to treat the common cold by making kashayam. I have posted Omavalli rasam recipe in Jeyashri’s kitchen with full video. In our discussion, one friend told, that she makes chutney using Omavalli leaves. I got super excited and asked her for the recipe. It sounded so simple so i tried it at home the same day using homegrown organic Karpooravalli leaves. A must try chutney recipe and a very different one too.
We usually make chutney with onion, tomato, coriander leaves, curry leaves, and mint leaves. This chutney is a nice twist from the usual ones. As the omavalli leaves are generally stronger in taste i was a bit skeptical to add 20 leaves for this chutney. But to my surprise, it was super delicious and no one in the home could make out that the chutney is made using Omavalli| Karpooravalli leaves.
Check out our full collection of Chutney recipes.
Omavalli leaves chutney
Omavalli Chutney
Ingredients
- 20 Omavalli leaves
- 2 Red chilli
- 1 Green chili
- ¼ cup Coconut
- 2 tblsp Urad dal
- 2 pinches Asafoetida
- Tamarind a small gooseberry sized
- 6 tsp Oil
- ½ tsp Mustard seeds
- ½ tsp urad dal
- Salt as needed
Instructions
- Method:
- In a pan add 3 tsp oil and add 2 tblsp urad dal, 2 red chili, 1 green chili and asafoetida.
- Add a Small gooseberry sized tamarind.
- Saute till the dal turns golden brown.
- Now add in the omavalli leaves | oregano leaves.
- Cook till they shrink.
- Switch off the flame.
- Transfer the mixture to a mixie jar and add ¼ cup coconut and salt.
- Cool and grind into fine paste
- Add water to adjust the consistency of the chutney.
- Temper mustard and urad dal in 3 tsp oil.
- Add to chutney.
- Serve with idli or dosa.
Video
Notes
- You can add few curry leaves while adding the omavalli leaves.
- 20 leaves will not overpower the chutney, so you can add it without hesitation.
- Urad dal can be replaced with chana dal or peanuts.
- In a pan add 3 tsp oil and add 2 tblsp urad dal, 2 red chilies, 1 green chili, and asafoetida.
- Add a small gooseberry sized tamarind.
- Saute till the dal turns golden brown.
- Now add in the omavalli leaves | oregano leaves.
- Cook till the leaves shrink.
- Switch off the flame.
- Transfer the mixture to a mixie jar and add ¼ cup coconut and salt.
- Cool and grind into a fine paste
- Add water to adjust the consistency of the chutney.
- Temper mustard and urad dal in 3 tsp oil.
- Add to the chutney.
- You can add few curry leaves while adding the omavalli leaves
- 20 leaves will not overpower the chutney, so you can add it without hesitation.
- Urad dal can be replaced with chana dal or peanuts.
