5 from 6 votes
Karpooravalli / Omavalli Chutney | Ajwain Leaves Chutney
Karpooravalli / Omavalli Chutney | Ajwain Leaves Chutney
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

A delicious chutney made with a very aromatic herb, Karpooravalli / Omavalli / Ajwain leaves also known as the Mexican mint or Cuban Oregano.

Course: Side Dish
Cuisine: Indian, South Indian
Keyword: ajwain leaves, chutney, chutney for idli and dosai, herb, karpooravalli, mexican mint, omavalli, Spanish oregano
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
  1. Pick the Omavalli leaves from the plant and remove any thick stems in them. Clean the leaves and keep it aside.
  2. 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.
  3. Now add the cleaned Ajwain leaves to the pan and fry it low flame until the leaves wilt a little bit (about 5 minutes).
  4. Add the grated coconut and the tamarind piece and give it a quick stir. Turn off the flame and let the mixture cool down.
  5. Grind the chutney using just enough water and required salt.
  6. 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.
  7. Serve with idli or dosai!