How To Make Chutney In Doddapatre | Big Thyme Leaves

Chutney Recipe With Doddapatre | Big Thyme | Ajwain | Karpooravalli | Omvalli | Leaves

Doddapatre, also known as Big Thyme in English, Ajwain leaves in Hindi, Karpooravalli inTamil, Owa in Marathi and Omvalli in Malayalam.

Doddapatre Chutney recipe is a popular healing and nourishing chuntey from Karnataka. The leaves are known to have a lot of medicinal values. It can improve the health of your skin, detoxify the body, defend against colds, ease the pain of arthritis, relieve stress and anxiety, treat certain kinds of cancer, and optimize digestion.

Lets begin with the preparations: 

Preparation Time: 5 Minutes
Cooking Time: 5 Minutes
Total Time: 10 Minutes
Cuisine Type: Indian
Serving: 3
Course Type: Gravy / Side Dish

Ingredients:
Doddapatre / Big Thyme: 1 Bowl of fresh leaves
Coconut: ½ cup, grated  
Green Chilli – 2
Salt – To taste
Tamarind – A tiny piece
Roasted Gram / Bengal Gram Roasted – ¼ Cup

To Temper:
Mustard Seeds – ½ Tsp
Oil – 2 Tbsp
Curry Leaves – As required
Asafoetida – ¼ Tsp
Urad Dal / Black gram (Split) – ½ Tsp 

Method of Preparation: Chutney

Step 1
Wash the leaves and remove thick stem in them and keep it aside.

Step 2
Take a mixie jar and add grated coconut, chilli and roasted gram - ¼ Cup to it.

Step 3
After grinding for a 1-2 minutes then add salt, tamarind leaves and little water to the jar.
Step 4
Grind it finely or coarsely according to your preference.
Step 5
Transfer it to a bowl.

Step 6
Temper Oil to a pan and then add mustard seeds – ½ Tsp, curry leaves – as required and
Asafoetida – ¼ Tsp

Step 7
Add the tempering to the chutney and mix it well.  

Your yummy Chutney is ready to serve for Idli or Dosa!

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