To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well. Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour.�Add red chillies and karpooravalli leaves and saute well until the leaves shrink. Allow it to cool.Then transfer everything to a mixie jar and add salt, asafoetida, dessicated coconut and tamarind to it along with little water. Grind it finely or coarsely as per your preference.Heat a teaspoon of oil in the same pan and add mustard seeds. After they splutter switch off the flame and add to the ground chutney and mix well.Serve�Karpooravalli Chutney Recipe as a condiment along with a South Indian meal of�Steamed rice,�Tamil Nadu Style Arachuvitta Rasam Recipe,�Urulaikizhangu Podi Poriyal Recipe�and�Elai Vadam Recipe.