Sambarballi Chutney / Panikoorka Chutney (Karpooravalli Chutney)

Indian Borage (Panikoorka) also known as Sambarballi / Karpuravalli is an ayurvedic herb. The leaves are useful for curing cold, cough, congestion and fever in children and adults. Sambarballi Chutney / Panikoorka chutney / Karpooravalli Chutney is a coconut based side dish made with the leaves of Indian Borage and is served with idli, dosa, rice etc.

The following ingredients are needed to prepare Sambarballi Chutney /Panikoorka Chutney / Karpooravalli Chutney.

Ingredients:-

Sambarballi leaves. - 6
Green Chilly.           -1
Shallots.                   - 4
Grated Coconut.       -1/4 cup 
Cumin seeds.            -1/2tsp
Curd.                         - 3/4 cup
Ghee.                        -1tsp 
Salt.                          - to taste

For Seasoning:-

Coconut oil.     -1tsp
Urad dal.          -1/2tsp
Mustard seeds. -1/2tsp
Dry Red chilly. -1 (broken into halves)
Curry leaves.     -1spring

Instructions:-

Pluck the tender leaves of Sambarballi / Panikoorka / Karpooravalli. Clean and wash the tender leaves and keep aside.

Heat 1tsp Ghee in a pan and add the leaves and fry well till the leaves wilt and become soft and allow it to cool.

Method:-

Grind the fried Sambarballi leaves along with Green chilly, Shallots, grated Coconut, Cumin seeds, Salt and Curd to a fine paste.

Transfer the ground chutney to a serving bowl.

Heat Coconut oil in a pan for seasoning. Add Urad dal and saute well.

Splutter Mustard seeds and saute well. 

Add broken dry Red chilly bits and Curry leaves. Saute well and fry in oil for a minute and switch off the flame. 

Pour the above seasoning into the Chutney in the serving bowl.

A tasty Sambarballi Chutney / Panikoorka Chutney / Karpooravalli Chutney is ready to serve with Idli, Dosa, Rice etc.