Mudakathan keerai thuvaiyal | How to make balloon vine leaves chutney

Name: Mudakathan keerai Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup Mudakathan keerai (loosely packed); 1 tsp Ghee; 1 twig Curry leaves; 2 tsp Coriander seeds; 1 tsp Cumin; 1 inch Indian ginger (sliced); 15 cloves Indian garlic; 15 Shallots (Chinna vengayam); ½ inch Fresh turmeric (or ¼ tsp turmeric powder ); ½ tsp Black Pepper; ½ tsp Salt (as per taste); 1 Tomato (finely chopped); 1 handful Coriander leaves

5 min read

Mudakathan keerai thuvaiyal recipe with step by step pictures and video on how to make mudakathan keerai chutney.

“Food is medicine” is the basic principle of ayurveda. This mudakathan keerai is one such food; it is best medicine for many joint related issues and good for nurves too.

To know all of its medicinal benefits, I request you to check out my post on health benefits of mudakathan keerai.

Additionally, Making curry or soup with it can be even more tastier than regular curries and healthier always. You can check mudakathan keerai kulambu / curry and mudakathan keerai soup recipe too.

Here I present the method in which we prepare the mudakathan keerai thuvaiyal / chutney. It is really tastier than the regular coriander chutney or simple tomato chutney.

I request you to check out my other herbal food recipes too. Few of them are:

You can check out mudakathan keerai chutney video recipe here.

Tips for making tasty Mudakathan chutney

Preferably use ghee or sesame oil for good taste. The next option is groundnut oil.

Using shallots and Indian garlic for this chutney makes it more tastier. Unless you don’t have access to these 2 ingredients, do not replace them with big onion and Chinese garlic.

Sauteing the shallots until it turns red brings out best the taste of shallots.

Finally, turn off the heat before adding balloon vine leaves and saute the balloon vine leaves and coriander leaves in the heat of kadai itself. If you overcook the leaves in more heat, the leaves nutrients will be lost and tastes bitter too. So, remember to turn off heat before adding leaves.

Mudakathan keerai Chutney

Balloon vine leaves are used to make the chutney / thuvaiyal.

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Prep Time 5

Cook Time 10

Total Time 15

Course Herbal food

Cuisine Indian

Ingredients

1 cup Mudakathan keerai loosely packed
1 tsp Ghee
1 twig Curry leaves
2 tsp Coriander seeds
1 tsp Cumin
1 inch Indian ginger sliced
15 cloves Indian garlic
15 Shallots Chinna vengayam
½ inch Fresh turmeric or ¼ tsp turmeric powder
½ tsp Black Pepper
½ tsp Salt as per taste
1 Tomato finely chopped
1 handful Coriander leaves

Instructions

Add ghee in the kadai and once ghee is hot, add curry leaves.
Add Coriander seeds, cumin seeds, sliced ginger, garlic cloves and sliced turmeric pieces.
Now include shallots, pepper and salt.
Saute all together until onion turns red.
Then tomato pieces and saute until tomatoes are mashed.
Turn of the heat.
Add balloon vine leaves and coriander leaves.
Saute in the heat of kadai without any flame on.
Let it cool for 5 minutes
Grind to coarse paste.
Serve with idly, dosa or rice with some ghee.

Video

Notes

Prefer ghee for this recipe, when not available use sesame oil or groundnut oil.
Secondly, prefer to use indian shallots, ginger and garlic; opt for other options only when these are not available for you.
I have not used green chilli or red chilli for spice as I find ginger, garlic and pepper spice is sufficient. If you like more spicy, you can add red chilli as per your taste, while sauting.
Remember to turn off heat before adding green leaves. This will avoid overcooking of leaves and bitter taste.

Keyword Mudakathan keerai thuvaiyal / chutney