Karisalankanni Leaves Recipe – Authentic Tamil Nadu Greens with Pepper & Garlic

Last Updated on 4 months by Neha Deshmukh

Karisalankanni Leaves Recipe – Authentic Tamil Nadu Greens with Pepper & Garlic

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Karisalankanni Poriyal. It’s a vibrant, flavorful dish from Tamil Nadu, and honestly, it’s a taste of home for me. I remember my grandmother making this during the monsoon season, and the aroma would fill the entire house. It’s a little different, a little unique, and absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Karisalankanni leaves recipe isn’t just about a unique flavor; it’s about experiencing a piece of South Indian culinary heritage. It’s surprisingly easy to make, packed with nutrients, and offers a wonderful balance of spicy, sour, and savory. Plus, it’s a fantastic way to incorporate more greens into your diet!

Ingredients

Here’s what you’ll need to make this authentic Karisalankanni Poriyal:

• 1 cup Karisalankanni leaves
• 1 red chilli (adjust to your spice preference)
• 8-10 pepper corns
• Berry size tamarind
• 3-4 garlic cloves
• Salt to taste
• Water as needed
• 1 tbsp cooking oil

Ingredient Notes

Let’s talk about these ingredients for a moment. A few little tips can make all the difference!

Karisalankanni Leaves: A Unique South Indian Green

Karisalankanni leaves (also known as Mukkurattai Keerai) have a slightly bitter, earthy flavor that’s really special. They’re known for their medicinal properties too! You can usually find them at Indian grocery stores, especially those specializing in South Indian produce.

Tamarind: The Sour Element & Regional Variations

Tamarind is key to that signature tangy flavor. I prefer using a small piece of fresh tamarind, but you can use tamarind paste if that’s what you have on hand – about 1 teaspoon should do the trick. Different families have different preferences for the level of sourness, so adjust to your liking!

Pepper Corns: Freshly Crushed for Aroma

Don’t even think about using pre-ground pepper! Freshly crushed peppercorns make a world of difference. The aroma is incredible, and it adds a lovely warmth to the dish.

Garlic: Enhancing the Flavor Profile

Garlic adds a beautiful depth of flavor. I like to use 3-4 cloves, but feel free to add more if you’re a garlic lover like me!

Oil: Choosing the Right Oil for Authentic Taste

Traditionally, this dish is made with sesame oil or groundnut oil. These oils lend a lovely nutty flavor. However, you can use any cooking oil you prefer – sunflower or vegetable oil will work just fine.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make Karisalankanni Poriyal:

1. First, remove the Karisalankanni leaves from the stems and give them a really good wash. We want to make sure they’re nice and clean.
2. Heat the oil in a pan over medium heat. Add the red chilli and sauté the Karisalankanni leaves until they start to wilt. Adding a pinch of salt at this stage helps them cook down faster.
3. Now, it’s time to grind! Add the sautéed leaves, red chilli, tamarind, and a splash of water to a blender or food processor. Grind it all up into a smooth paste.
4. Next, coarsely crush the peppercorns and garlic cloves using a mortar and pestle. Don’t overdo it – we want some texture!
5. Add the crushed pepper-garlic mixture to the ground Karisalankanni paste. Use the pulse mode on your blender to combine everything well, but don’t over-blend.
6. Finally, serve immediately with steamed rice and a dollop of ghee. Trust me, it’s heavenly!

Expert Tips

Want to take your Karisalankanni Poriyal to the next level? Here are a few tips I’ve learned over the years:

Achieving the Right Consistency

The paste shouldn’t be too runny or too thick. Add water gradually while grinding to get the perfect consistency – it should be easily spreadable.

Preparing Karisalankanni Leaves Effectively

Make sure the leaves are completely dry after washing. This helps them sauté properly and prevents the dish from becoming watery.

Balancing Spice Levels

This recipe has a gentle heat, but you can easily adjust it. Add more red chillies for a spicier kick, or remove the seeds from the chilli for a milder flavor.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use half a red chilli or remove the seeds.
• Medium: Use one red chilli.
• Hot: Use two or more red chillies, or add a pinch of cayenne pepper.

Serving Karisalankanni with Different Grains

While traditionally served with rice, Karisalankanni Poriyal also pairs beautifully with ragi (finger millet) or kodo millet.

Festival Adaptations (If Applicable – Pongal/Tamil New Year)

This dish is often made during Pongal and Tamil New Year as part of a larger festive meal. It’s considered an auspicious dish, bringing good luck and prosperity.

Serving Suggestions

A simple serving of steamed rice with a generous spoonful of ghee and Karisalankanni Poriyal is perfection. You can also serve it with a side of rasam or curd to complete the meal.

Storage Instructions

Karisalankanni paste is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The color might darken slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

What are Karisalankanni leaves and where can I find them?

Karisalankanni leaves are a unique South Indian green known for their medicinal properties and slightly bitter taste. You can find them at Indian grocery stores, especially those specializing in South Indian produce.

Can I use dried tamarind instead of fresh?

Yes, you can! Use about 1 teaspoon of tamarind paste. Soak a small piece of dried tamarind in warm water for about 15-20 minutes, then extract the pulp and use that.

Is it possible to make this recipe without garlic?

Absolutely! While garlic adds a lovely flavor, you can omit it if you prefer. The dish will still be delicious.

What is the best way to serve Karisalankanni poriyal?

Serve it hot with steamed rice and a dollop of ghee. It’s a classic combination!

How long does Karisalankanni paste stay fresh?

Karisalankanni paste is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.