Friday 16 October 2015

Karpooravalli Thuvaiyal Recipe/Country Borage Thuvaiyal Recipe/Karpooravalli Thuvaiyal with step by step photos

Karpooravallli(Tamil) otherwise is called as  Country Borage plant. It has lots of medicinal benefits. The karpooravalli leaves are used for treating common cold, cough, sore throats, nasal congestion, indigestion, rheumatism and so on. The leaves of karpooravalli plant are quite fleshy and very aromatic. These leaves are very good source of vitamins and minerals. Karpooravalli plants are easy to grow and maintain. Cut a small piece of the plant from where it is available and plant it in soil with ample amount of water. It will grow and spread faster. I have karpooravalli plant in my balcony and I have made different recipes with it. For now I will share with you all a simple and aromatic Karpooravalli Thuvaiyal. Do check out other delectable chutney and thuvaiyal varieties here.

Here’s how to make Karpooravalli Thuvaiyal with step by step photos…

Other Chutney & Thogaiyal varieties that might be of your interest...

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karpooravalli Leaves
Urad Dal
¼ cup
Coriander Seeds/Dhaniya
1 tbsp
Dry Red Chillies
Cumin Seeds/Jeeragam
¾ tsp
Black Pepper/Milagu
1 tsp
One small amala size ball
As needed
2 tsp

For Tempering
1 tsp
Mustard Seeds
¼ tsp
Cumin Seeds
¼ tsp
Split Urad dal/Ullutam Paruppu
½ tsp
Curry Leaves/Karivepillai
One small pinch
Preparation Time: 5-7 minutes                          Recipe Category: Side Dish
Cooking Time: 10-12 minutes                             Recipe Cuisine: Tamil Nadu, India
Author: Priya Anandakumar


Karpooravalli Plant in my balcony.

Wash the karpooravalli leaves thoroughly with water and remove the excess stem.

Heat 1 tsp of oil in the same kadai and roast the urad dal until it turns to golden brown colour and transfer it to a plate.

In the same kadai/pan, add coriander seeds, black pepper corns, cumin seeds, dry red chillies and saute until they turn to light brown colour and nice aroma fills the room. Switch off the stove and transfer it to a plate.

Heat 1 tsp of oil in kadai and saute the karpooravalli leaves for about a minute and transfer it to a plate.

After everything cools down add it to the mixer along with tamarind and grind it to a paste and transfer it to a bowl.

Heat oil in a kadai for tempering, splutter mustard seeds, add cumin seeds, urad dal, asafoetida, curry leaves and sauté for few seconds and add it to the thuvaiyal.

Delicious and healthy chutney is ready to be enjoyed. Serve it with idlis, dosas or any other tiffin items.

After adding the tempering to the thuvaiyal, you can cook it on low flame till it attins thick thuvaiyal texture. But in the above steps I have not cooked it further.

Adjust the spice & salt level according to your families taste.

Thank you all for visiting my space, please come back again for more simple and healthy chutney/thuvaiyal varieties from your kitchen.

If you find this post really interesting, it will be really nice of you if you can share it with you facebook friends or twitter friends or pin it or google + circle today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Have a great day & Enjoy.

Until then I am signing off…


  1. Healthy and yummy thuvaiyal..... :)

  2. Super delicious thuvayal priya..

  3. இது நான் இதுவரைக் கேள்விப்படாத துவையலாக உள்ளது. விறுவிறுப்பான காரசாரமான அதன் இலைகளை மட்டும் நான் பறித்து சாப்பிட்டுள்ளேன். பகிர்வுக்கு நன்றிகள்.

    1. இதை நாங்கள் ஓமவல்லி இலை என்றுதான் சொல்வது உண்டு. நல்ல ஜீரண சக்தியைக் கொடுக்கக்கூடியது.

  4. Wonderful recipe. Will try. Also your tip about how the pant grows in water is very valuable. I will try


Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar