### TranslatedIngredients: 10 Indian borage (Doddapatre),1/2 cup Fresh coconut,10 grams Tamarind - (small lemon size),2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),1/3 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),Salt - to taste,2 teaspoons Sunflower Oil ### PrepTimeInMins: 5 ### CookTimeInMins: 10 ### TotalTimeInMins: 15 ### Servings: 3 ### Cuisine: Tamil Nadu ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well. Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour. Add red chillies and karpooravalli leaves and saute well until the leaves shrink. Allow it to cool.Then transfer everything to a mixie jar and add salt, asafoetida, dessicated coconut and tamarind to it along with little water. Grind it finely or coarsely as per your preference.Heat a teaspoon of oil in the same pan and add mustard seeds. After they splutter switch off the flame and add to the ground chutney and mix well.Serve Karpooravalli Chutney Recipe as a condiment along with a South Indian meal of Steamed rice, Tamil Nadu Style Arachuvitta Rasam Recipe, Urulaikizhangu Podi Poriyal Recipe and Elai Vadam Recipe.