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
Ingredients
For sautéing:
Ghee ½ tsp
Cumin seeds 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.
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)
Other Curd Recipes in this blog:
Ondelaga Thambuli (Spicy Yogurt with Brahmi leaves)
Hasi Majjige Huli (Veg Sambar using Yogurt)
