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Karpooravalli / Omavalli Chutney | Ajwain Leaves Chutney
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5 from 7 votes

Karpooravalli / Omavalli Chutney | Ajwain Leaves Chutney

A delicious chutney made with a very aromatic herb, Karpooravalli / Omavalli / Ajwain leaves also known as the Mexican mint or Cuban Oregano.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4 Servings


  • Karpooravalli leaves / Ajwain leaves - 20 leaves
  • Coconut - 1/2 cup grated
  • Ullutham Paruppu / Urad dal - 2 TBSP
  • Red chilies - 2
  • Green chilies - 2
  • Tamarind piece - a tiny piece a marble size
  • Oil - 1 tsp
  • Salt - to taste

To temper the chutney -

  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Ullutham Paruppu / Urad dal - 1 tsp
  • Asafetida - 1/4 tsp
  • Curry leaves - few


  • Pick the Omavalli leaves from the plant and remove any thick stems in them. Clean the leaves and keep it aside.
  • In a pan, heat 1 tsp of oil and add the ullutham paruppu / urad dal, red chilies and green chilies. Fry them until the lentls turn slightly brown.
  • Now add the cleaned Ajwain leaves to the pan and fry it low flame until the leaves wilt a little bit (about 5 minutes).
  • Add the grated coconut and the tamarind piece and give it a quick stir. Turn off the flame and let the mixture cool down.
  • Grind the chutney using just enough water and required salt.
  • Heat a small pan and heat 1 more teaspoon of oil. Add the tempering ingredients and let it fry. Add the tempering to the chutney and mix well.
  • Serve with idli or dosai!