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.
Jeera ½ tsp
Green chilly 1 optional
Curds ½ cup
Sugar one pinch
Salt to taste
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.
Allow to cool.
Grind fried leaves, salt, sugar and little water into fine paste.
Add curds to the paste.
In a pan put ½ tsp ghee and add mustard seeds to splutter.
Add the tempered seeds to tambuli and mix.
Now tambuli is ready to serve.
You can have tambuli with hot cooked rice with ghee.
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.