DODDPATRE TAMBULI AND CHUTNEY ARE WONDERFUL ACCOMPANIMENTS TO OUR NORMAL LUNCH OR DINNER.
DODDPATRE CAROM OR AJWAINE LEAVES are the same.
It can be served instead of pickles. TAMBULI is the name of the dish which looks like RAITA.
DODDPATRE OR CAROM LEAVES are consumed due to their medicinal properties.
I would like to inform you about some of its benefits; FOR COUGHS, SORE THROATS, ASTHMA, CONVULSIONS, FEVER, EPILEPSY, INSECT bites, SKIN allergies, WOUNDS, AND DIARRHOEA.
Because of these properties of leaves, it is advisable to include them in our meals.
It is very easy to make DODDPATRE TAMBULI.
You have to roast the dry spices and the leaves with a little ghee, cool them, grind them to a paste, and mix them with thick curds.
It is ready to relish.
Nowadays, almost everyone who grows a kitchen garden tries to grow this plant.
This grows very well with the least effort and care.
Ingredients needed to make DODDPATRE TAMBULI
Table of Contents
- Doddpatre or Ajwaine leaves-10-12 in numbers
- Yogurt or Curds-3/4 cup
- Fresh coconut-1/2 cup
- Cumin seeds-1 teaspoon
- Black pepper corns-12-15 in numbers
- Table salt-1/2 teaspoon
- For garnishing:
- Ghee-1 teaspoon
- Mustard-3/4 teaspoon
- Red chilly-1 number
- Curry leaves-6-8 in numbers
PREPARATIONS NEEDED for making Doddpatre Tambuli
- Select fresh Doddpatre leaves and chop roughly.
- Grate the fresh coconut.
- Beat the curds to get a uniform consistency.
METHOD OF PREPARING DODDPATRE TAMBULI
Take a frying pan and heat on a low flame.
- Put a little ghee in the pan and roast the Cumin seeds and peppercorns. Remove it on a plate.
- Now in the same pan roast the cut DODDPATRE LEAVES, till it changes color and becomes soft.
- Remove on a plate to cool.
- Again put some Ghee in the pan and when it is hot put mustard seeds.
- Allow to splutter and then add one red chilly (broken).
- Add Curry leaves also to the pan and put off the flame.
GRINDING THE TAMBULI
- Now take a Grinding jar and put all the Ingredients ie; Roasted Cumin and Peppercorn, Freshly grated Coconut, roasted Carom leaves, and Salt.
- Blend them to a paste and mix it in a bowl with beaten curds.
- Garnish on top, which we had already made.
DODDPATRE TAMBULI IS READY TO BE SERVED AS AN ACCOMPANIMENT TO YOUR LUNCH OR DINNER
Note: As the dish is made with curds, it is better to keep it in the refrigerator to avoid sourness.
DODDPATRE CHUTNEY
YES, DODDPATRE CHUTNEY, is also one of the best chutney which can be preserved for about a week if water is not added while making chutney. This chutney can be relished with Dosa, Vada, Pakoda, sandwiches, etc. It can also be taken with HOT PLAIN RICE WITH LITTLE GHEE.
Let us see what all we need to make this tasty green DODDPATRE CHUTNEY.
INGREDIENTS
- Doddpatre leaves-18-20 in numbers
- Dry coconut (khopra)-1/2 cup grated.
- Tamarind pulp-1 tea spoon (extract)
- Jaggery-1 piece (t teaspoon powder)
- Table salt-1/2 teaspoon
- Green chilies-2 numbers.
- GARNISHING-OIL+MUSTARD SEEDS.
method of making Doddpatre chutney
- Take a frying pan and roast the roughly cut Doddpatre leaves, till it is soft and changes color.
- Remove it from a plate and cool.
- Meanwhile, make garnishing.
- Take a teaspoon of Oil or Ghee in a small fry pan and heat.
- When hot put mustard seeds and as soon as it crackles put off the flame.
- Blend the chutney in a mixer grinder jar to a paste, adding Roasted leaves, Dry Coconut, Green chilies, salt, Jaggery, and Tamarind pulp.
- Add the garnishing on top.
DODDPATRE CHUTNEY IS READY
SERVE WITH BREAKFAST DISHES OR LUNCH OR DINNER AS YOU WISH SUITS ALL
Note; Do not use water for grinding chutney, especially if you want to use it for a long time
LINK TO OTHER CHUTNEYS:-https://padmas-navaruchi.in/2023/01/how-to-make-raw-tomato-chutney/
Leave a Reply