Karpooravalli Thuvaiyal:(Tamizhar Style)

Coleus aromaticus is the Botanical name of ‘Karpooravalli’. This plant has a leathery and fleshy succulant leaves. Which has distinct aroma. Its a mint family. Its called ‘Oregano’ in English. Maybe its ‘Indian Oregano’ coz its differant from the mediternean one.The leaves are used in making fritters/bajji and chutney varieties.

Ingredients And Method:

For Green Paste:

Karpooravalli leaves 1-2 bowls
Mint leaves 1 cup
Coriander leaves 1 cup
Curry leaves 1/2 cup
Ginger 3 inches
Garlic 8 cloves
Tamarind paste 3 spoons
Salt
Few spoons of oil.

Fry all the above said in little oil and wet grind them to thick paste. Maybe using limited water while wet grinding.

For Masala Paste:

Coriander seeds 1/2 cup
Dry red chilies 10
Urad dal 1/2 cup
Coconut 1/2 grated
Oil few spoons

Fry these in oil for few minutes or until fragrant. Wet grind in a blender using very limited water.

For Seasoning:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Dry red chilies 3
Sesame oil few spoons

Fry these in oil until they pop and splutter well.

Method:

In a pan heat oil and add the green paste and fry till its raw smell leaves.
Maybe the raw green color turns to brownish color with good aroma.

Now add the masala too and fry till it blends with the above paste. Fry till fragrant and without any excess moisture.

Remove from stove. Run the seasoning over this.

Serve them with plain steam cooked rice. Run a few spoons of ghee to the rice.