Doddapatre as called in Karnataka or karpooravalli in tamil is a rejuvenating herb which rejuvenates your taste buds, when you are just recovering from fever or other sickness like nausea and vomiting.
It has great medicinal values and used when you have allergic rashes, or when you have bad taste in your mouth, when you have allergic rashes, just wash and rub these leaves to the affected area in your body, you can see in minutes rashes disappearing.
you can know more about the herb here.
This herb can be grown in a pot or small patch, where there is enough sunshine and watered regularly and comes handy in your kitchen for tasty healthy food and also as a medicinal herb.
I just love this yogurt based chutney, I just don't need reason to eat this. This is a very aromatic herb, about 20-25 leaves of these herb is washed and pat dried with a towel.
Then in a teaspoon of ghee, a teaspoon of cumin and pepper are fried. Then this herb is added to the cumin pepper and fried until this herb wilts. ground with a little coconut to give body to the chutney.
Then added to yogurt and tempered in ghee with cumin and enjoyed.
If you use it for medicinal value, then mix this chutney with rice and eat it as your first morsel of food, before eating anything else. It is said when had this rice in empty stomach, it balances pitta and kapha in your body.
Anyways, as I love this herb and used to having this right from my childhood in my grandma's kitchen, it is a family favourite. Even now when I am writing this post, my mouth is watering...ha ha such is the effect.
You can also dip these leaves in bajji batter and deep fry like bajjis and savour.
Now coming to the recipe,
Ingredients:
Doddapatre - 20 leaves medium sized washed and pat dried,
Ghee - 1 tablespoon,
Cumin - 1 teaspoon,
Black Pepper Corns - 1 teaspoon,
coconut - 1/2 cup,
Salt,
Yogurt - 1cup.
Tempering:
Ghee - 1 teaspoon,
Cumin - 1 teaspoon.
Method:
In a thick bottomed kadai, heat ghee and add cumin and pepper.
When pepper starts to crackle, add doddapatre leaves and fry until it wilts.
Switch off the flame once the leaves wilts a bit and add coconut and fry for a minute and allow to cool.
Then grind to a smooth paste with enough water.
Let the ground mixture be of a normal thick chutney consistency.
Add yogurt and temper with the ingredients under the tempering table.
Enjoy with hot rice.
It has great medicinal values and used when you have allergic rashes, or when you have bad taste in your mouth, when you have allergic rashes, just wash and rub these leaves to the affected area in your body, you can see in minutes rashes disappearing.
you can know more about the herb here.
This herb can be grown in a pot or small patch, where there is enough sunshine and watered regularly and comes handy in your kitchen for tasty healthy food and also as a medicinal herb.
I just love this yogurt based chutney, I just don't need reason to eat this. This is a very aromatic herb, about 20-25 leaves of these herb is washed and pat dried with a towel.
Then in a teaspoon of ghee, a teaspoon of cumin and pepper are fried. Then this herb is added to the cumin pepper and fried until this herb wilts. ground with a little coconut to give body to the chutney.
Then added to yogurt and tempered in ghee with cumin and enjoyed.
If you use it for medicinal value, then mix this chutney with rice and eat it as your first morsel of food, before eating anything else. It is said when had this rice in empty stomach, it balances pitta and kapha in your body.
Anyways, as I love this herb and used to having this right from my childhood in my grandma's kitchen, it is a family favourite. Even now when I am writing this post, my mouth is watering...ha ha such is the effect.
You can also dip these leaves in bajji batter and deep fry like bajjis and savour.
Now coming to the recipe,
Ingredients:
Doddapatre - 20 leaves medium sized washed and pat dried,
Ghee - 1 tablespoon,
Cumin - 1 teaspoon,
Black Pepper Corns - 1 teaspoon,
coconut - 1/2 cup,
Salt,
Yogurt - 1cup.
Tempering:
Ghee - 1 teaspoon,
Cumin - 1 teaspoon.
Method:
In a thick bottomed kadai, heat ghee and add cumin and pepper.
When pepper starts to crackle, add doddapatre leaves and fry until it wilts.
Switch off the flame once the leaves wilts a bit and add coconut and fry for a minute and allow to cool.
Then grind to a smooth paste with enough water.
Let the ground mixture be of a normal thick chutney consistency.
Add yogurt and temper with the ingredients under the tempering table.
Enjoy with hot rice.
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