Karpooravalli / Ajwain Leaves Thuvaiyal

4 Nov 2011








Karpooravalli Leaves Thuvaiyal:




Karpooravalli – Indian Borage ( Ajwain leaves )   also known as Oregano is a medicinal herb. My MIL used to prepare thuvaiyal with this fresh leaves & I simply love it.  The Ajwain leaves are fleshy, succulent and hairy with distinct aroma. 











We have a Karpooravalli plant in our terrace garden and so it is very handy to use the leaves often.  We can also prepare bajji / fritters or fresh chutneys  with this leaves.


In this cold and wintery season, its common all of us catching cold, sneezing, coughing and soar throat. This thuvaiyal is an ideal remedy for cold & cough. 

Also, It adds a tasty sensation,  as side dish with Idly, dosa or with any meal. 






Lets see some of the nutrition facts of this fresh juicy leaves...











  • It gives relief from indigestion, cold & cough.
  • Increases absorption of nutrients.
  • Prevents gas formation
  • Increases the efficiency of our body system.
  • Helps to eliminate toxins from body and promotes perspiration.
  • Helps strengthening uterus and the intestines.
  • It also possesses muscle-relaxant action, bactericidal and fungicidal properties.
 

 
Here goes the easy, healthy & quick recipe to prepare the healthy thuvaiyal..




Ingredients:


  • Karpooravalli / Ajwain leaves                  - 10 to 15
  • Oil                                                        - 3 tbsp
  • Urad dal                                                - ¼ cup
  • Coriander seeds                                    - 1 tbsp
  • Cumin                                                   - ¾ tsp
  • Red chilly                                              - 3 to 4
  • Ginger                                                  - small piece
  • Garlic                                                    - 2 to 3 pods
  • Tamarind paste                                     - 1 tbsp
  • Jaggery powdered                                - 2 tbsp
  • Hing                                                     - a pinch
  • Mustard                                                - ¼ tsp
  • Salt to taste






Method:



  1. Wash the fresh Ajwain leaves in water.
  2. Heat oil in a fry pan
  3. Roast urad dal to golden and reserve.
  4. Add Ajwain leaves and sauté for a minute, keep it aside.
  5. Add coriander seeds, cumin, red chilly, ginger, garlic , tamarind paste, jaggery and salt.
  6. Stir until it attains brownish color with good aroma.
  7. Turn off flame . Allow to cool.
  8. In a  mixer, grind roasted urad dal first.
  9. Then add step 6 ingredients and grind to coarse mixture.
  10. Add sauted Ajwain leaves and little water and grind to thick paste.
  11. Heat oil in a pan.
  12. Season with hing, mustard and cumin.
  13. Add the coarse paste and mix well.
  14. Cover and let it cook on low flame till it attains thick thuvaiyal texture.










  1. Serve it with Idly, Dosa or  curd rice  & it can be stored for more days..!














55 Yummy Comments:

Wat a recipe.Healthy and flavor-filled Chutney Dear.Luv it.

Suja said...

Nice chutney,never tried this before..flavorful..

Reshmi Mahesh said...

New to me...chutney looks yummy..

Sravs said...

Very new to me !! looks delicious !!

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Archana said...

New to me. Only have had bhajias from this one.Thanks
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana.

Archana said...

New to me. Only have had bhajias from this one.Thanks
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana.

Turmericnspice said...

nice recipe !!! my recipe is slightly diff: its mixed with yogurt :

http://turmericnspice.blogspot.com/2010/11/thambhuli-ajwain-leaves-in-yogurt.html

check it out !!!!

New to me, but I bet it's good :)

Aarthi said...

YUM YUM.Totally awesome...Thanks for the recipe dear.will try soon..

My Blog
http://yummytummy-aarthi.blogspot.com/

Sumee said...

I can almost smell those Karpooravalli.. Nice chutney

Sneige said...

I've never tried anything like his before! Very interesting and healthy!
Thanks for sharing and thanks for commenting on my blog!

Saji said...

Very good for stomach digestion. Nice recipe

Uma said...

My paati made something like this but I dunno the recipe. really you are great. Bringing all our old age healthy recipes to the entire world.

Tina said...

Healthy and flavourful chutney..

Mary said...

It's so nice to learn about these herbal remedies. I did not know this before reading your post. I hope you have a great day. Blessings...Mary

Good info on Ajwain leaves. Sure the thuvayal has lot of nutritious benefits :)

soujanya said...

looks good...good info...
thanks for sharing...

It does look good. Is it bitter to taste? I know you added jaggery and tamarind paste but still wondering.

Karpooravalli is so good for digestion and this is such a lovely recipe. My mom usually makes thayir pachidi out of these leaves but thuvaiyal is such a wonderful idea.

San said...

Chutney with ajwain leaves is such a creative thought which could heal digestion issues. Thanks for the recipe jay.

yummychunklet said...

Sounds delicious, Jay!

Neha said...

It sounds yummy...

ANU said...

wow awesome and healthy recipe dear....love it!


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Stefania said...

i love oregano!! Nice dish Jay

Charlie Louie said...

Looks great. Good to know how medicinal these leaves are.

grace said...

this leafy green has quite a bit going for it!

Lisa said...

Great info! Thanks for sharing :)

Jay said...

Thank you all for visiting my space. your feedback encourages me a lot..:)
have a lovely weekend with your family..!

Jay said...

Hy Balvinder (Neetu), this thuvaiyal doesnt taste bitter. It tastes good and appetizing. The leaf itself will be tasty, to eat raw, without cooking just like tulsi leaf..!

divya said...

omg...looks so yummy...mouth watering chutney..

inag said...

Jay...this sounds wonderful! I have never heard of Karpooravalli/Ajwain leaves...I love all the amazing health benefits they have to offer. I am still on the "hunt" where I live to find Urad dal. What is Jaggery?

Shirley said...

I had no idea it was called oregano! We also enjoy the bhajis and add the leaves for a raw chutney with other leaves. Thanks for the info!

Kaveri said...

A very new and interesting recipe...Perfect for a time like this when all are suffering from cold and cough

very healthy chutney...perfect for my cold..should prepare them when I go to Pollachi tis wkend

Radhika said...

Perfect for this weather. Love the fact that you grow this in your own terrace Jay.

aipi said...

Full of all the goodness ~ nice innovative recipe!
USMasala

Sheoh Yan said...

Everything green is good. This looks like those people on top of Laksa.

Umm Mymoonah said...

Perfect for this season, thank you for sharing it dear.

Dzoli said...

What a great way to prepare oregano.Thank you also for all the information about it;))

Swati Sapna said...

I didnt know oregano is ajwain leaves!! Very interesting chutney... wondering if i can drop some ajwain seeds in a pot to grow oregano?!

Jay said...

Its my pleasure to see you here...thanks for coming..:)

What's Baking?? said...

I do have this oregano plant growing in my garden and they are so easy to care as it grows in abundance and the leaves are big and thick. I use this in my roastings and also will boil the leaves with some sugar whenever my children are down with cough.

Eliotseats said...

This is a new herb I will add to the garden.

CAS said...

I didn't know all the wonderfulness of the Oregano plant. I'm not familiar with a lot of the ingredients you use and have never cooked Indian food before, but maybe I'll learn something. Thank you for following my blog & for your nice comments. I am now following yours.
CAS

easyfoodsmith said...

Wow! This sounds so interesting and so healthy!! Great post!

Srimathi said...

Just started to grow this plant in the back yard. I use it mostly to make my cold and cough syrups, but it is interesting to see a thuvaiyal out of it. Will it that in mind when I get enough leaves.

PAPS said...

I love oregano in general. So I am sure this tastes great.
www.thoughtsofpaps.com

Nisha said...

Wow , i had this as show plant at home but never new it is edible. Bookmarked :)

A lovely post!!! ;) And a very apart recipe too!

anthony stemke said...

looks like a tasty herbal concoction. I suppose you can stir some into a bowl of rice? Not sure how to eat it, maybe on toast.
Thank You for sharing this.

revathi said...

Jay, the thuvaiyal looks awesome.. just like my granny's preparation... Bring out more such lovely recipes..:)
Reva

Nitha said...

New to me.. Looks delicious.

Jayasri Ravi said...

This is my favourite, I love these leaves, I brought it 4 times with to plant here but never survived the cold everytime I bring it dies :(, the oregano we get here is different is different it has a bit longer leaf and the Indian ones are small and thick and I love them.., I make a lot of recipes out of the Indian ones, they are so nice, you can just wash and eat it just like that.., that chutney is making me want the shrub :(, lovely chutney dear.., beautiful click too

Kari said...

This looks great! I'd never heard of Karpooravalli leaves. I like your summary of their nutritional benefits - it sounds like they've handy to have around :)

Rashmi said...

Wow i didnt knoe that Oregano was Ajwain :-p....thanks for sharing it here. Will start using in my cooking too!

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