4 May, 2020
AJWAIN LEAVES/DODDAPATRE CHUTNEY type – 1 …aromatic leaves with medicinal value – VIDEO
A leaf with pungent aroma doddapatre or karpooravalli or sambaru balli call it by any name, which is widely used in southern parts of India, mainly Karnataka. It’s binomial name is Plectranthus amboinicus. Common names in English includes Indian borage, country borage, curban oregano, french thyme etc. These leaves are used for medicinal purpose like fever, cold and cough. I have this plant in my kitchen garden and I often make tambuli (curd based chutney or raita), chutney, chitranna, saaru/rasam and fritters, Whatever you make the whole house will be filled with its nice aroma.
Ingredients : measuring cup used – 250 ml, makes the quantity enough for 6 people approximately
- Doddapatre/ajwain leaves – 10 nos., (big)
- Black pepper corn – 1/2 tsp
- Whole red chilies (byadigi/less hot) – 8 to 10
- Grated fresh coconut – 1&1/4 cup
- Salt (rock salt) – 1 tsp (heaped)
- Water – (if needed to grind) 2 to 3 tbsp
For tempering :
- Oil – 2 tsp
- Mustard seeds – 1/2 tsp
PROCEDURE :
- Wash well the doddapatre leaves
- Dry roast the pepper, red chilies and cut doddapatre leaves until the leaves becomes soft, remove from the heat and let it cool completely
- Now in a mixie jar gather together the roasted mixture, coconut and salt and grind to a semi coarse paste. Use water only if needed.
- Transfer to a bowl, prepare the tempering and pour it on the chutney and use as needed
Some other chutney recipes on my blog – amla chutney , coriander amla chutney , Pudina amla chutney , amla curd chutney , raw mango chutney , sweet chutney , authentic coconut chutney , Pineapple chutney , bengal gram chutney , cabbage chutney , sesame seeds chutney , amla pigeon peas chutney , instant rave idly chutney , chutney chitranna , walnut chutney , fresh green grapes chutney , cucumber peel chutney, ginger/adrak/shunti chutney
Watch the video below