Wednesday, March 21, 2012

Doddapatre leaves chutney (Coleus aromaticus)

"Doddapatre" (Coleus Aromaticus) is a herb widely used in Indian cuisine. This herb is versatile--can be used in raitas, chutneys as well as dal vadas (ambode). Additionally, you can make juice from doddapatre leaves which helps in stomach aches and indigestion. Doddapatre leaves (with salt) can help relieve the symptoms of various skin rashes and allergies.

Doddapatre leaves- 15-20 leaves
Red Chili/green chilies- 4-5
Black pepper-4-5 peppercorns
Channa dal- 2 tbsp
Tamarind juice/lemon juice-1 tbsp
Salt to taste
Sugar- 1/2 tsp
Coconut grated- 1 tsp

Oil- 1 tbsp
Urad dal-1 tsp
Red chilli-1-2
Curry leaves-2-3
Hing-a pinch

Dry roast the chana dal until golden brown. Wash the doddapatre leaves, dry them and fry with a drop of oil, roast red chili/green chili, black peppercorns with a drop of oil. Allow it to cool down. Grind Chana dal in the mixer/blender. Add chilies, doddapatre leaves, coconut, tamarind juice, sugar, salt, black peppers and grind with very little water. Add seasoning. Mix well and serve with hot rice and ghee.

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