DODDAPATRE TAMBULI-SAMBAR BALLI TAMBULI

Doddapatre Tambuli

Doddapatre Tambuli

Doddapatre (Coleus Aromaticus)

Doddapatre or Sambara balli is a small herb. It is used as home remedy for cold and cough. Slightly heat 2 to 3 leaves and squeeze out the juice. Mix this juice with salt or honey. It can be consumed for 2 to 4 times a day.

It is Karnataka special and one of the traditional recipe of South Canara. Tambuli keeps body cool. Usually tambuli is served as a starter for lunch or dinner. It goes well with hot cooked rice. It helps in digestion. It is also called “pittha hara” in Ayurveda. It is considered also as a side dish along with lunch or dinner.

Ingredients :

Doddapatre                                     20

Jeera                                                  ½ tsp

Pepper                                               3-4

Green chilly                                    1 optional

Ghee                                                   1tsp

Curds                                                ½ cup

Sugar                                                 one pinch

Salt to taste

Method :

Wash doddapatre and dry it.

Take a pan put ½ tsp ghee and keep on low medium flame.

When ghee is hot add jeera, pepper to splutter.

Now add doddapatre, green chilly (optional) to it and fry for 4-5 mins or until water in it dries up.

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Allow to cool.

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Grind fried leaves, salt, sugar and little water into fine paste.

Add curds to the paste.

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In a pan put ½ tsp ghee and add mustard seeds to splutter.

Add the tempered seeds to tambuli and mix.

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Now tambuli is ready to serve.

You can have tambuli with hot cooked rice with ghee.

Tips :

You can add necessary curds to get the right consistency. You can also add grated coconut while frying and grinding. I have not added. I have mentioned green chilly optional, if you do not want you can avoid it.

Shyla Nagesh

http://brahmin.kitchen

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