This is an Indian herb and it has a lot of medicinal properties. It is called as karpooravalli in Tamil and panikoorka in Malayalam. Ajwain is also called as carom or bishop’s weed.
In our hometown, we locally call it as navara pachilai. In most of the houses, people grow this plant and use the leaves as home remedy for cold and cough. Also these leaves are used for making herbal oils.
Here in US, we have this plant and it is an easy grow indoor/outdoor plant. I tried making this chutney from the leaves and it came out well. It is very simple to make and goes well with Idli or Dosa.
- Ajwain leaves ———————– about 8 to 10
- Grated coconut ——————– 3 handful or 3/4 cup
- Split urad dal ———————– 1 tbsp
- Green chilies ———————— 2 to 3
- Cumin seeds ———————— 1/2 tsp
- Ginger ———————————– a small piece
- Cooking oil ————————— 1/2 tsp
- For Seasoning
- Cooking oil ——————— 1 tsp
- Mustard seeds ————— 1/2 tsp
- Dry chilies ———————– 2
- Curry leaves ——————– 2 springs
How To Make
- Heat 1/2 teaspoon of oil in a pan
- Add the split urad dal and wait until it becomes golden brown
- Then add the ajwain leaves, grated coconut, green chilies and cumin seeds
- Stir-fry it for couple of minutes
- Then grind it into a medium paste (while grinding add little water)
- Now do the seasoning with the ingredients given in the list
- Serve with idly or dosa