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.
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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
Place a pan with coconut oil over medium heat. When it is hot, add cumin seeds and let them splutter.
Add the chopped ajwain leaves. Sauté for a few minutes until the leaves wilt.
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.
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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📖 Recipe
Doddapatre Tambuli (Ajwain Leaf Recipe)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 12 ajwain leaves - chopped
- 1 cup coconut - grated
- 1 strand curry leaves
- 3 green chilies
- 1 tablespoon lemon juice
- 1 teaspoon cumin seeds
- 1 cup water
- 1 teaspoon mustard seeds
- 1 red chli - halved
- 2 teaspoon coconut oil
Instructions
- Place a pan with coconut oil over medium heat.2 teaspoon coconut oil
- When it is hot, add cumin seeds and let them splutter.1 teaspoon cumin seeds
- Add the chopped ajwain leaves. Sauté for a few minutes until the leaves wilt.12 ajwain leaves
- Remove from heat and let it cool down.
- Once cooled, grind all the ingredients with little water to form a smooth paste.1 cup coconut, 3 green chilies, 1 cup water
- Add more water (½ cup), salt to taste, and lemon juice for a tangy flavor.1 tablespoon lemon juice
- Prepare tempering: Heat 1 teaspoon 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.1 strand curry leaves, 1 teaspoon mustard seeds, 1 red chli
Notes
- 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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