It’s prepared with the green leaves of the cuban oregano plant, fresh coconut along with supporting spices. I agree to be sent email.
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.
Ingredients
Ajwain leaves Grated fresh coconut Green chilli Lemon juice Cumin seeds
Instructions
Place a pan with coconut oil over medium heat. When it is hot, add cumin seeds and let them splutter. 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. 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. 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.
Storage
Doddapatre tambuli can be stored in an airtight container in the refrigerator for up to 2 days.
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