Karpuravalli/Doddapatre/Ajwain Leaves Thogayal ( Chutney )

          Ever since I made Tambli/ Raitha with Ajwain Leaves/Karpuravalli/Doddapatre, I wanted to try out something else with it, I made the Moru/Buttermilk with it, which was extremely refreshing and then I made this Thogayal/Chutney. I just added a few other ingredients that we usually add for making a chutney to the ajwain leaves, the thogayal turned out to be really good. The thogayal is not only very tasty but very healthy also ( I am not going to repeat the medicinal values of this herb, the web has more than enough information ). We had it, mixed with some white rice along with a teaspoon of sesame oil or ghee and it was very delicious..

Need To Have

• Ajwain Leaves - 20, medium sized, torn into pieces
• Urad Dal/Husked Black Gram - 1 tablespoon
• Dried Red Chilly - 1
• Grated Coconut - 2 tablespoon
• Tamarind - small grape size
• Asafoetida- 1/8 teaspoon
• Salt to taste

Method

          Heat about 1/4 teaspoon of oil, roast the urad dal and red chilly, remove and keep. To the same pan, add another 1/2 teaspoon of oil, add the ajwain leaves and saute till the leaves wilt and there is no moisture in the pan, add the asafoetida, mix for a few seconds and remove.

          Cool the leaves and grind it along with roasted urad dal, chilly, coconut, tamarind, salt and a little water, Remove and serve it with some hot rice and ghee/sesame oil.

Note
The chillies that I have are very hot, add more chillies according to your spice level.
Soak the tamarind in a little hot water ( about 2 tablespoons ) and add it while grinding along with the water, the tamarind becomes soft and it's easier to grind.
You can serve this same chutney for idlis and dosas too, add a little more water to get a pouring consistency. Heat some oil, add 1/4 teaspoon mustard seeds, 1 tablespoon urad dal, when it starts spluttering, add 5 curry leaves, mix and add it to the chutney and serve.