If there is ever an hidden gem among recipes, the one I am sharing for this "Doddapatre tambuli" would be the one, Loaded with a ton of medicinal properties, this recipe is a concoction from the remote parts of Karnataka.

A bowl has doddapatre tambuli on the table.

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What is Doddapatre?
Health benefits of Doddapatre
Ingredients
Instructions
Serving suggestions
Variations
Storage
Related recipes
📖 Recipe
Comments

It's prepared with the green leaves of the cuban oregano plant, fresh coconut along with supporting spices.

The supporting spices are typical of any Karnataka cuisine, but what makes this delicious and healthy dish unique is its core ingredients.

I like this dish as a first course paired with plain rice and a side dish of dry curry. Don't let the name mislead you because it goes by different names, such as "Doddapatre tambli" or "Karpooravalli tambuli" but they all refer to the same dish.

I like this dish for its medicinal values as well as the total time it takes to prepare it from scratch.

What is Doddapatre?

Doddapatre, scientifically known as Coleus amboinicus, is a perennial plant that has medicinal and culinary uses.

It is commonly found in tropical regions and is known by various names such as Indian borage, Spanish thyme, and Mexican mint. In India, it is also known as Ajwain leaf or Patharchur.

Health benefits of Doddapatre

Doddapatre is a nutrient-rich herb that has been used in Ayurvedic medicine for centuries.

It has anti-inflammatory, antibacterial, and antiseptic properties. Consuming doddapatre can help improve digestion, relieve respiratory issues such as sore throat, common cough & cold, and to boost immunity.

Be sure to pick healthy and juicy leaves for best results.

Summer time is the best time to enjoy luscious juicy leaves.

Ingredients

Ajwain leaves
Grated fresh coconut
Green chilli
Lemon juice
Cumin seeds

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

A pan has oil and whole spices on the heat.

Place a pan with coconut oil over medium heat. When it is hot, add cumin seeds and let them splutter.

A pan has spices and Indian borage leaves over the heat.

Add the chopped ajwain leaves. Sauté for a few minutes until the leaves wilt.

A blender is filled with coconuts, spices and sauteed Indian borage leaves.

Remove from heat and let it cool down.

Once cooled, grind all the ingredients with little water to form a smooth paste.

Add more water, salt to taste, and lemon juice for a tangy flavor.

A pan has tempering ingredients over the heat.

Prepare tempering: Heat oil in a small pan, add mustard seeds, and let them crackle. Then, add curry leaves and red chili. Fry them for 10-15 seconds and pour the tempering over the tambuli.

Serving suggestions

Doddapatre tambuli tastes best when served chilled on a hot summer day. It can be served as an accompaniment with hot rice, palya, and beet greens dal or enjoyed as a refreshing drink.

It can also be enjoyed as a dip with snacks like idlis, vadas, or pakoras.

Variations

While the basic recipe for doddapatre tambuli remains the same, some variations include adding ginger, garlic, or roasted urad dal to the paste for added flavor.
To make it spicier, more green chilies can be added.
Instead of lemon juice add 1-2 tablespoon vegan sour curd.

Storage

Doddapatre tambuli can be stored in an airtight container in the refrigerator for up to 2 days.

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