Doddapatre Thambuli (Spicy Yogurt with Coleus)

Cold, cough, sore throat, congestion, indigestion…oho!....then no more procrastination! Off to our gardens, let’s pluck them…and be back soon….Doddapatre leaves, fresh from my garden…those succulent, strong scented (has the aroma of oregano but a bit more pungent), thick, roundish, spongy, green foliage with toothed edges from an evergreen shrub that grows and spreads so easily even in gentle weather.

Pluck a leaf or two, boil them in hot water and sip the decoction (kashaya) when you feel sick especially with common cold or abdominal ailments. Wanna add a drop of honey and lime for that zing thing….yes please!

Even as I am chatting with you….

Mangala’s Potluck is ready to serve you Doddapatre Thambuli fresh from its kitchen. Thambuli, a simple yogurt and fresh coconut based preparation, cool dish ideal for hot summers, so healthy n tasty, so lovingly prepared and sweetly served by moms, yet so easily turned down by kids, only to realise later in life….”Well, it’s our turn now to be turned down by our kids”!!! 

Dish Type:  South Indian Side Dish

Time required:  10 min

Serves:  4 persons

Ingredients                 

For sautéing:

Ghee                            ½ tsp
Cumin seeds                ½ tsp

Pepper corns               ½ tsp (5 to 6 nos.)

Doddapatre leaves      12 nos.

For grinding:

All the above sautéed ingredients

Salt to taste                      ½ tsp

Fresh grated coconut       1 tbsp

Jaggery                            1 tsp (optional)

Curd                                1 cup

For seasoning:

Ghee                            ½ tsp

Mustard seeds              ½ tsp

Urad dal                      ½ tsp

Curry leaves                4 to 6 nos.

Green chilli                   1 no.

Red chilli                      1 no. (split to half or a tad smaller, optional)

Directions:

Wash doddapatre leaves thoroughly in salt water. Drain out the water and keep the leaves aside. Wash curry leaves also and keep aside.

Grate fresh coconut and keep aside.

Heat ghee in a skillet. Add cumin seeds and pepper corns. When jeera turns brown, add washed doddapatre leaves. Sauté them on low flame for 3 to 4 min. till you see the leaves wilting, watering and changing colour. Switch off the flame and transfer the contents to a plate. Let it cool.

Now added grated fresh coconut and salt to this plate. Grind them in a mixie jar using minimum amount of water to a paste consistency. Transfer the contents to a bowl and now add fresh curd / buttermilk and blend them well with a spoon. It’s time to do seasoning….

Heat ghee in a small skillet. Add mustard seeds, urad dal, green chilli (slit), red chilli and curry leaves (in that order). Fry for five seconds. Switch off the flame. Pour this seasoning on to the bowl.

Doddapatre Thambuli is now ready. Serve it cool with hot steaming rice, pickle and papad.

Tete a Tete:

Leaves can even be chopped to smaller size before sautéing.

You can use pepper corns / green chillies or a combination of both for the spicy taste.

Asafoetida is not required for Doddapatre Thambuli

Doddapatre leaves can be just chewed after a mild n gentle wash along with a pinch of pepper n salt. Good for cough n sore throat. Great stuff gifted by Mother Nature! 
Doddapatre is also used for making Bhajji, Pathrode. 
Grind few leaves of Doddapatre along with Thulasi (Basil), Hibiscus leaves, Curry leaves and soaked methi seeds and use it as a pack for conditioning your hair.

Coleus Aromaticus, Plectranthus Amboinicus, Cuban Oregano, Country Borage, French Thyme, Spanish Thyme, Mexican Thyme, Mother of Herbs, Saviara Sambara, Sambrani soppu, Sambara balli, Karpooravalli, Pattharchur and Ajwain are a few other terms used to describe Doddapatre leaves.

Recipe contributed by Smt. Mankali, a septauagenarian lady and an expert cook from Idagunji Taluk, Karnataka State.

Other recipes contributed by Smt. Mankali
Beetroot Gojju (Sauce)

Brahmi leaves Yogurt Sauce (Ondelaga Thambuli)

Cucumber Dosa

Banana Fritters / Yeridevu

Other Curd Recipes in this blog:
Ondelaga Thambuli (Spicy Yogurt with Brahmi leaves)
Hasi Majjige Huli (Veg Sambar using Yogurt)

                        

Tamarind Rice (Puliyogare / Hulianna)

Hey, come come, let’s review “Lunch Box”. Ondu nimisha (just a minute) )….you mean I meant that 2013 Bollywallah box? Oho….so sorry. We Archies (as we Architecture classmates fondly call ourselves) are boasting about the Bygone Box of our Ancient Architectural Class(ic) Era of 1981 !!

It’s not for nothing that we Archies often recall those historic lunch times during our college days. At the first tong of lunch bell, we hungry Archietots would run and quickly sit encircled on the lush green lawns of our campus courtyard. Amidst the many lunch boxes that quickly hovered in the centre for everyone to taste a spoonful of the others, there was “That One Box” which all of us would cast eyes on, pretty much like the most wanted winning card, one waits to grab in a game of cards. And the moment it landed, lo! the circle would suddenly morph itself into one long serpentine, yes a queue literally! to taste that much awaited dish in the dabba, so much so that often it’s “owner” Arati had to return home hungry. Realising her weeping daughter’s pitiable plight, Aunty started sending 2 dabbas, one for her dear daughter and another for us. 

After all, weren’t we too equal dearies of Aunty? We would promptly empty the dabba she used to send for us and as a kind gesture to thank Aunty, (not Arati :)) we would leave a few morsels for Arati (our return gift! J) hoping they can serve as tissues to wipe her tears!

This spicy, tangy , tasty dish commonly called as Hulianna derives its taste chiefly from “Tamarind” a major ingredient, yet not without its interplay with a whole lot of other spices. Sum of these spices equals a rich and complex flavour.

Famous as “prasadam” in temples and at home during festive occasions, Hulianna is the first dish that comes to our mind as a comfy takeaway during travel times or a quick recipe to fill early morning lunch boxes.  Gojju that is used to mix with rice for making this super dish can be prepared and stored in fridge for months!

Right below is a Perrfffect  Recipe of that much awaited dish - HULIANNA 

Dish Type:  South Indian Vegetarian Rice Variety

Time required:  45 min (approx.)

Serves:  6 to 8 persons

Ingredients

To prepare Tamarind paste (wet):

Tamarind - 1/2 kg

Jaggery - 300 gm approx.  (powdered)

Oil - 1 cup (say 150 ml)

Salt to taste

Soak tamarind in just enough water (to cover tamarind) for an hour or so. Squeeze (and sieve if required) to extract thick paste.  Add jaggery, oil and salt. Boil for 20-30 min until thick and water evaporates.

To prepare Dry powder -1:

Red chillies                       1/2 kg (byadagi variety)

Corriander seeds             1/2 kg

Methi seeds                     100 gm

Jeera                               150 gm 

Mustard seeds                 100 gm

Black pepper                     50 gm

Roast chillies and pepper separately in a little oil (1 tbsp approx. )  Dry roast all other ingredients separately. Grind all to a smooth powder.  Add this powder to tamarind-jaggery paste.  

To prepare Dry powders-2:

Sesame                              150gm

Khuskhus                           100 gm

Black pepper                       50 gm

Dry roast sesame and khuskhus separately and grind to powder.  Roast pepper in a little oil and grind to powder. 

Other ingredients:

Dry copra                           1 no. (grated and powdered)

Asafoetida                          1 tsp

Turmeric                             1 tsp

Curry leaves                       1 bunch

Add dry powders-2 and all other ingredients to tamarind-jaggery paste and mix well.  Store this paste / gojju in an air tight ceramic or glass container.  

To prepare Hulianna:

Cook 1 cup (250 gms approx.) raw rice using 2 cups of water. When the pressure is reduced completely, remove cooked rice from the cooker and spread it on a plate. Let it cool. Now add salt as per your taste (2 tsps approx.) and 1 to 2 tbspns (approx.) tamarind paste to the cooked rice (quantity of paste to be used depends on your taste).  Mix well.

Its time now to prepare seasoning….Heat 3 tbsp oil and add 1 tsp of black mustard seeds.  When they splutter add 1 tbsp of peanuts and fry for a couple of minutes.  Add a pinch of asafoetida, 4 or 5 dry red chillies and a sprig of curry leaves.  Add this seasoning to rice mixture.  Mix well.

Hulianna is ready! Dear readers, It’s your turn now to enjoy!!

Tete – a – Tete

Tamarind is a powerful laxative for chronic constipation. How ironic that it is considered equally effective in treating chronic diarrhea too! Thiamine, a vital part of the vitamin family that helps improve nerve function is largely present in tamarind. 

A pod of tamarind when chewed can help overcome nausea and morning sickness.

Tamarind pulp can be used to lighten skin tone and brighten brassware.

Tamarind is known as “Imli” in Hindi, “Amli” in Gujarati, “Hunase” in Kannada, “Chintapandu” in Telugu, the list goes on…..!

Hulianna is also known by other terms like “Puliyogare”, “Gojjina Chitranna”, Huli Chitranna, Hunase Huli Chitranna and Tamarind Rice

Recipe contributed by by Smt. Pramila, Aunty of us - Archies and mother of my dear friend Arati
Rangaswamy. 

To read my poem penned for Arati, click link In search of an Archie

Cucumber Dosa (using Mangaluru Southekaayi)

Feeling thirsty or hungry….oh both is it?…so sorry, don’t get angry! Why not have this….yeah it’s not a broth….but something that you can almost swallow down that shallow pipe called oh…eeh…yess got it…oesophagus!” Ha…now I see you smiling. For, with this dish, you can “grind” your water and eat it too! While the water is grinding, let me share my poem in praise of “Mangalore Southekaayi” – click  Hu hoo, Cu Coo, Cucumber

Read down for Recipe - Cucumber Dosa

Dish type: South Indian Breakfast Dish

Soaking time:  5 to 6 hours

Grinding time: 10 to 15 min

Yield: 10 nos. approx.

Ingredients   (for preparing batter)               

Rice                             250 gms

Methi seeds                1 tsp

Raw grated coconut    ¼  fresh coconut

Cucumber                   250 gms (measure after chopping it fine)

Salt                              1 tsp approx.

Directions

Soak rice and methi seeds together for about 5 to 6 hours with just enough water required to soak. Drain the water after soaking time is over. Save this water in case more water is needed for batter later.

Wash Cucumber (Mangaluru variety), peel the skin and chop cucumber fine. Grate raw coconut.

Grind the soaked n drained rice and methi seeds along with fine chopped cucumber, raw grated coconut and salt in grinder or mixie. Stir the batter at intervals.

The batter keeps sticking to the sides of the grinder/mixie. Keep clearing the sides off the batter by pushing the batter towards the centre.

Let the grinding continue till the texture of batter becomes smooth with a flowing, buttermilk like consistency. To test the consistency, dip a spoon in the batter. If the spoon has a thick coating of the batter, then more water has to be added. If required, use the drained water that you saved earlier. Transfer it to a vessel.

Cucumber Dosa Batter is now ready. This batter doesn’t need fermenting and can be used immediately.

To prepare dosa….

Heat a greased tawa (preferably iron) on high flame. Sprinkle few drops of water on the hot tawa. It should sizzle. Now reduce the flame to low.

Mix the batter thoroughly with a ladle. Do this for every dosa. Pour a ladleful of batter on the tawa in circular fashion starting from the outer sides of tawa towards the centre.  Actually, the batter flows by itself towards the centre. Fill big holes if any with the batter. Let tiny holes remain. No need to add oil, unlike many other types of dosas.

Cover it with a lid. Turn the flame to medium and cook the dosa for a few seconds. Cucumber Dosa cooks quite fast and doesn’t turn brown. So, make sure dosa is not overcooked expecting it to turn brown. When the top layer appears no longer raw and looks cooked, lift the sides by sliding a flat spatula from beneath. No need to flip the dosa to cook the other side. Fold the dosa into half and again into half to form a triangle. Place it on a platter of size bigger than the size of the dosa you prepared. Wipe the tawa clean, before making the next dosa.

When you continue to prepare more Cucumber Dosas, place them away from each other, since they tend to stick to each other when hot. Once cool, they can be placed one above the other in a covered bowl and served warm later. A fully cooked Cucumber Dosa will have a rich white colour.  

Serve it steaming hot or cool, with coconut chutney, peanut chutney, ginger chutney, sambar, pickle, onion tomato curry or jaggery-coconut mix.

Tete-a-Tete

Cucumber dosa batter can be refrigerated. Before using, thaw it to room temperature. Also you will see a layer of water on top and the batter settled below. Discard this layer of water and add fresh water (it should be at room temperature). Mix thoroughly and if required, do add a pinch of salt.

Ideally, Cucumber Dosa boasts of a rich white complexion.

Cucumber is known as “Southekaayi” in Kannada, “Dosakaayi” in Telugu, “Vellari” in Tamil, “Kheera” in Hindi

Recipe Courtesy: Smt. Mankali, a septuagenarian lady from Idagunji Taluk and an expert cook.

Other Recipes contributed by Smt. Mankali:
Beetroot Gojju (Sauce)
Brahmi leaves Yogurt Sauce (Ondelaga Thambuli)
Banana Fritters / Yeridevu
Spicy Yogurt with Coleus (Doddapatre Thambuli)


Also view:
Akki Thari Upma (Broken Rice Upma)
Black Grapes Gojju
Heralekaayi Gojju (Citron Lime Sauce)
Recipes viewed here are a part of  "Mangala's Potluck" section in this blog 

7 Cups Barfi (Type 2)

How about a race (not the rat kind please) to bring a smile on Lord Ganesha’s face?

Wel….come, come Gowris, Shivas and Subbus, join the race. Hey Subbus what are you waiting for? Oh yeah…I know. So sorry Subbus, this time no kadubus ‘coz Lord G has wished for His Selfie with Barfi….hee hee .

Ready, steady, 1.2..3…4….5…..6……go for this miniathon that’s sweetly different…just 7 laps long! Chase those cups… all same size, 7 of them. 1 of besan, 2 of sugar, 3 of ….. Oomph! Off you zoomed to the finish line in no time!! Tip yourself to a delicious dessert you duly deserve!

A dessert that tempts you to devour, yet sweet signals sent from its bits simply say “Taste me… just a bite and I shall see you savour me bits by bit by wee bit”. 7 ingredients coming together to submerge in a syrup prepared “with no strings (I mean consistencies) attached” and lo! watch those diamonds emerge flat on a plate, glittering. Oh my….I see you scaling up to seventh heaven already!  

Dish Type:  South Indian Dessert

Time:  10 min(preparation) + 30 min (cooking) + 60 min (cooling)

Yield:  16 pcs (approx.)

Ingredients – Option 1

Besan / Gram flour          1 cup

*Chiroti Rava                  1 cup (Semolina fine quality)

Sugar                              2 cups

Ghee                               1 cup

Milk                                1 cup

Raw Coconut                  1 cup (grated)

Cardamom                      2 pcs.

*Cashewnuts                   few nos. cut to fine pieces (for adding aroma) 

Directions

Keep all the ingredients ready in cups, all of same size.

Start by preparing sugar syrup. For this add sugar to milk and boil till sugar melts. Keep stirring frequently. Else milk can “break”. While this is boiling….

Dry fry chiroti rava in a kadai. Keep it aside. Fry besan along with ½ cup ghee. Make sure besan does not turn brown. When you smell the scent of the fried flour, add raw, fresh grated coconut, dry fried rava and continue frying for about 5 min. Add rest of the ghee left in the cup. Keep stirring for 5 more min. By now sugar syrup will be ready. Add this to the kadai and mix the contents well. Ensure no lumps are formed at any point of time. Continue stirring till ghee oozes out and starts flowing on the sides of the kadai. Keep mixing….oh can’t mix any more? Well, that’s a good sign to transfer contents from pan to plate! Before you do it, keep a clean, flat plate or tray ready. Grease it by smearing ghee uniformly all over including the sides.

Pour the contents in the kadai on to the greased plate. Spread the mixture evenly on the plate. Slowly and gently flatten and smoothen the top surface with a spatula. After a minute or two, using a sharp knife, mark lines to divide them. Mark either diagonally into diamonds or straight to from squares or rectangles. When it is warm, run the knife deep over the marked lines to slit them to pieces. Let it stand uncovered till it reaches room temperature (takes about an hour). Remove the pieces carefully and stack them on a plate. 7 cups barfi is now ready. Serve them rightaway.

Store them in an air tight container. Store in fridge if it is used next day or later.

Tete a tete

Chiroti rava (fine quality semolina) is optional. If you don’t use, then use2 cups of besan.

Wheat flour and/ or refined flour may also be used in addition to besan. In that case proportion will be ½ cup besan and ½ cup flour

While stirring, every time make sure spatula reaches right down to the bottom of the kadai and all round the sides for uniform frying.

Texture of the mixture is perfect when it appears smooth and shiny sans any bubbles.

Cashewnuts can be powdered and added towards the end while frying.

Cup of any size can be used. Make sure the same cup is used for measure. No. of pieces vary accordingly. I used cup size that holds 100 gms and treated my family to atleast 16 diamonds!

Shelf life if stored in fridge is around 5 days.

Also view:
Gulipaavate (Quick version)
Banana Fritters (Yeridevu / Suttevu)
Red Rice Laddoos
Mixed Veg Tikki
Bun Gulkand Sandwich

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Rasam Powder

A splendid blend of spices that is so simple to prepare, once you discover the power of this powder, you will never wish to pick a packet from those super stores!

This delightfully aromatic spice powder - “Rasam Powder” -  is the basic ingredient used in making “Rasam” a delicious South Indian vegetarian stew made with or without dal and eaten with hot, steamed rice or simply sipped like any other soup. However, sans this powder, can there be no rasam? Wait n watch for my future posts to find out the magical answers. Right now I’m busy cooking some “Rare Rasam Recipes” just so I can serve them to you soon!

Dish type: Spice Powder

Time required: 45 min

Yield: 3000 gms 

Ingredients

Red chillies                  125 gms (Byadagi variety) 

Red chillies                   125 gms (Guntur variety)

Coriander seeds          1000 gms

Jeera                            500 gms

Methi seeds                 500 gms

Mustard seeds             250 gms

Pepper corns               250 gms

Curry leaves               1 big bunch

Turmeric pwd             2 tsps

Asafoetida                  Crystal (1 small gooseberry size)

Directions

Dry fry each of the ingredients separately in a kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Tete - a – Tete

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of rasam, approx. 2 tbsps of rasam powder is required.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Recipe Contributor: Smt. Lalithamma Ramamurthy, nonagenarian lady and an expert cook.

Other recipes contributed by Smt. Lalithamma Ramamurthy include:
Menthyada Hittu (Fenugreek Powder)

Sambar Powder
Vangibath Powder
Greens Chutney (Pulgura)
Citron Lime Sauce (Heralekayi Gojju)
Hasi Majjige Huli (Sambar variety using yogurt)

Also view:
Pepper Rasam Powder
Miligayi Powder (Spice Powder for Idli/Dosa)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Vangibath Powder

A highly versatile spice powder that is so tasty, a key contributor to a variety of rice delicacies “Vangi Bath Powder” is used not only for preparing Vangi Bath or Eggplant Rice (popular in Karnataka, South India as Badanekayi Bath) but also for “Capsicum Rice” “Mixed Veg Rice” and when used in vegetable curries, We The Chefs, rechristen it as “Palyada Pudi”. ( Palya in kannada means curry and pudi means powder)

Dish type: Spice powder

Time required: 10 mts

Quantity: 100 gms

Ingredients

Bengal gram dhal             4 tsps

Urad dhal                        2 tsps (optional)

Methi seeds                     1 tsp

Cinnamon                        1” piece

Clove                              1 or 2 nos.

Red chillies                      50 gms

Dry coconut grated         100 gms

Asafoetida                      A pinch

Directions

Roast all the above ingredients (except dry grated coconut) separately. Transfer each of them to a plate. Let them cool thoroughly.

Powder them coarsely. While grinding, add dry grated coconut. Consume the powder while it is fresh.

Tete - a - Tete

While preparing any masala powder, It is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

For this powder, since dry grated coconut is used raw, it is better to prepare only as much quantity as you require at a time. If storing the powder for future use, take out only the quantity of powder required at a time and grind it with proportionate quantity of dry grated coconut.

Recipe Contributor: Smt. Lalithamma Ramamurthy, a nonagenarian lady and an expert cook.

Other recipes contributed by Smt. Lalithamma include:
Menthyada Hittu (Fenugreek Powder)

Rasam Powder

Sambar Powder

Greens Chutney (Pulgura)

Citron Lime Sauce (Heralekayi Gojju)

Hasi Majjige Huli (Sambar variety using yogurt)

Also view in this blog:

Miligayi Powder (Spice Powder fpr Idli/Dosa)
Pepper Rasam Powder

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Sambar Powder

This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required! Recipe Contributor Smt. Lalithamma Ramamurthy’s take: Prepare the required quantity fresh when needed!!

Dish type: Spice Powder

Time required: 30 min

Yield: 1500 gms (approx.)

Ingredients

Bengal gram dhal       250 gms

Coriander                  1000 gms

Methi seeds                1 tsp

Red chillies                 200 gms (use both varieties – Byadagi and Guntur in equal measure)

Cinnamon                   4 pieces (each piece – one finger length)

Turmeric                     2 tsps

Curry leaves               1 bunch

Directions

Dry fry each of the ingredients separately in a thick iron  kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Tete a Tete

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required.

For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.

Alternatively raw grated coconut can be used for grinding with this powder while making sambar.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Other recipes contributed by Smt. Lalithamma Ramamurthy:

Menthyada Hittu (Fenugreek Powder)
Rasam Powder
Vangibath Powder
Greens Chutney (Pulgura)
Citron Lime Sauce (Heralekayi Gojju)
Hasi Majjige Huli (Sambar variety using yogurt)

Also view in this blog:
Pepper Rasam Powder
Menthyada Hittu (Spice Powder for Idli/Dosa)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog