Katlooravalli Leaves Curry
Lunch • India
How to Make Katlooravalli Leaves Curry (Traditional & Healthy Version)
Katlooravalli Leaves Curry is a treasured South Indian vegetarian dish known for its earthy flavor, nutritional value, and cultural significance. Katlooravalli, also known as Karpooravalli or Doddapatre in Kannada and Ajwain leaves in Hindi, is a medicinal herb found in many Indian households and home gardens. This curry is especially popular in Tamil Nadu and Karnataka, where it’s cherished for its aromatic taste and age-old Ayurvedic benefits, especially during monsoons and winter when immunity needs a boost. The combination of fresh Katlooravalli leaves with spices and coconut creates a delicious, light, and comforting curry that’s perfect for lunch with steaming hot rice or phulka. This recipe stands out for its wholesome ingredients and minimal use of oil, making it a health-conscious choice for calorie trackers and families alike. Traditionally, it is often prepared during festivals like Pongal or for special occasions when a nourishing, home-style meal is desired. Its unique flavor profile and simplicity make it a staple in many South Indian kitchens, and it is an excellent way to incorporate nutrient-rich greens into your everyday diet.
Ingredients(for 1 medium bowl (approx. 200 ml))
- 1 cup Katlooravalli leaves (Ajwain leaves) (finely chopped; also known as Doddapatre)
- 1 medium Onion (finely chopped)
- 1 small Tomato (chopped)
- 1/4 cup Fresh grated coconut (optional for garnish) - optional
- 1/4 cup Moong dal (split yellow gram) (washed)
- 1-2 Green chillies (slit)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Mustard seeds (rai)
- 1/2 tsp Cumin seeds (jeera)
- 6-8 Curry leaves (kadi patta)
- a pinch Asafoetida (hing)
- 1 tsp Oil (preferably cold-pressed coconut or groundnut oil)
- to taste Salt
- 2 cups Water (as needed)
Instructions
- 1
Rinse the Katlooravalli leaves thoroughly and chop them finely. Also, wash the moong dal and keep aside.
5 minutes
Use tender leaves for milder flavor and better texture.
- 2
Heat oil in a kadhai or deep pan on medium flame. Add mustard seeds and let them splutter, followed by cumin seeds, curry leaves, and a pinch of hing.
3 minutes
Add hing just after the mustard seeds to enhance aroma.
- 3
Add chopped onion and sauté until translucent. Stir in green chillies and cook for another minute.
3 minutes
Keep flame medium to avoid burning the onions.
- 4
Add chopped tomatoes and a pinch of salt. Cook until tomatoes turn soft and mushy.
3 minutes
Cover pan for faster cooking and to retain the flavors.
Why This Dish is Healthy
Katlooravalli Leaves Curry is a healthy vegetarian recipe ideal for calorie-conscious individuals. The dish uses fresh greens, minimal oil, and protein-rich dal, making it suitable for weight management and balanced nutrition. The leaves support respiratory health and digestion, while the spices aid metabolism. It’s a naturally gluten-free and vegan-adaptable recipe, free from artificial additives.
Katlooravalli leaves are rich in antioxidants, vitamin C, and essential oils known for their anti-inflammatory and immune-boosting properties. Moong dal provides plant-based protein, while tomatoes and onions add fiber, vitamins A and C. The minimal use of oil and inclusion of coconut (good fats) make this curry heart-healthy and easy to digest. This dish is low in calories, moderate in carbs, and supplies important minerals like iron and potassium.
Pro Tips
- 💡Use only tender, fresh Katlooravalli leaves for the best flavor.
- 💡Simmer the curry on low heat for a rich, blended taste.
- 💡Add coconut only at the end to retain its fresh aroma and nutrients.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the curry thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
