Indian Herbs Chutney/Thogayal

Jayasri Ravi — Mon, 23 Apr 2012 12:05:00 +0000

Lo! here is an other Thogayal recipe, This can be also used with Chapatis, add an other 1/4 cup water to loosen it a bit and goes very well with plain idlis and Dosas.
I always end up with lot of coriander stalk, so i keep using them in lot of different dishes so I don't have to bin them. This is one such recipe which I made use of the stalks.

INDIAN HERBS CHUTNEY
INGREDIENTS:
2 stalks of Curry leaves
1/2 cup Mint leaves (around 4 to 5 stalks)
A bunch of coriander stalks
1 fistful Tuvar Dal
1 fistful of Channa dal
1 fistful of urad Dal
1 fistful of grated fresh coconut
5 Red Chilies
4 Guntur Chilies
1 tsp of Pepper Corns
2 Tamarind Flakes
1and 1/4 tsp Salt
1 tsp Oil

METHOD:
In a pan heat oil and add all the dry ingredients (channa dal, Tuvar dal, pepper corns, chilies, Urad dal, tamarind flakes)
In a cup of water, cook all the stalks until they become soft in a low flame, Drain water if there is any left do not throw away the water, drain the water and keep aside, which can be used while grinding for chutney/thogayal.
Once they all change colour and add curry leaves and fry them too, they wilt away but see that they don't change colour, Take them out and keep aside to cool down.
Next fry Mint leaves and take them out and keep aside, until they wilt without changing colour.
Once everything is ready, Grind the dry ingredients into a coarse powder,
Now to this add all the herbs and grind them into a coarse paste.
If you want to eat it with rice, just keep the grinded mixture as you see in the photo that is like a thogayal and season it and serve it with a tsp of oil or ghee.
If you want to use it in any other way, add water and make it into chutney consistency and enjoy.

This is my 5th day submission for BM# 15 for Group 1
Check out all my other blogging friends for the rest of delicious recipes....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Indian Herbs Chutney/Thogayal appeared first on My Veg Fare.

Doddapatre Thambuli ( Coleaus Aromaticus ), Yogurt based curry

Jayasri Ravi — Tue, 28 Apr 2009 10:09:00 +0000

You must be wondering, why have I clicked these photos and put them in my blog, well this photo I clicked from my sister's garden in Pune, India. will update when I make them......

This is called in different names in different Languages:

Doddapatre Soppu in Kannada

Karpuravalli in Tamil

Patharchur in Hindi

Pannikkurukku in Malyalam

Pan ova in Marati

Pashanabedi in Sanskrit
Check out this website for more information:

These Leaves have very high medicinal value and is very good for health, it is good for the digestion, using it once a week is really good for our stomach. When my kids were very small that is around 3 to 4 month old,

old, my sister-in-law's mum used to make a kashaya with few more ingredients, This kashaya we used to give our children a fortnight once, cleanses the body of any stomach ailments.

This has a cooling effect, so using it in summer is more common
It also helps in sore throat, common cold*.
It also helps in constipation and acidity problems**
This is said to help in skin ailments and skin related problems.

My sis-in-law has a daughter who is just 11 days elder to my twins !!, so they grew up as triplets and it was fun and hard work when they grew up, now our little monkeys are 12 year olds !!, God ! how the time passes by.

I was telling you about we giving kashaya to our kids so the 5 Ingredients I used to give was -

Doddapatre Leaves (Coleaus Aromaticus) - 3 to 4 leaves
Beetle leaves (vethalai / viladele) - 1 leaf
Ginger ( 1/2 inch )
Garlic ( 1 pod )
Thulasi ( Indian Basil ) - 10 Leaves

Method:

Take a Girdle/Pan/Tawa put it on the stove in a low flame, wash the leaves ( Beetle leaves, Thulasi, Doddapatre ) dry them and toast them on the Tawa lightly it slightly changes colour, take them out immediately, Roast Garlic directly on stove, with rest of the ingredients grind them out using pestle and mortar or in an Indian mixie into paste.
Boil this paste with 1 cup of water, reducing it to 1/2 cup, Filter the juice and add 2 to 3 tbsp of Honey and make the kids drink it through Olale ( a kind of silver or Indian cutlery used to give medicine in olden days ) or you can use spoon or any other method.

These little green leaves are nice to eat, just like that !!, My daughter used to pluck leaves wash them and just eat it, you can also eat it with a little pinch of salt and pepper on them, They are not only good for health, but has a wonderful taste too !!.

Well, Taste depends upon individual taste buds, we like it in our home, maybe you might also like it when you try them.

Thambuli (Yogurt based sauce ) can be made with many different vegetables and leaves and in different ways but this one is called Doddapatre Thambuli. I do not have a photo to show how the recipe looks like as I was not able to make one then !!, I have brought a stick of this and have put it in my garden here in UK hoping I will grow one like this soon in this summer !!, I have to wait, watch, care & water to get it set and going. Well, time only can tell me !!, But, I couldn't resist, to wait until I cook this recipe so here I am passing this recipe that I adore so much, I thought it must be known to everybody and to who are new to this try this out......, Of course most of my blogger friends must have already posted a recipe about this, But few of my very own friends and relatives who look into my blog will definitely go through the recipe I believe. I do not know the English name for this but the Botanical name to this plant is Coleus Aromaticus is all I know. Here is recipe for this Thambuli, You can also make different other dishes from this, let me start with this now.

First of all I would like to say that this dish I learnt from my aunt Shantha chitti very long back when I was in my school days, One day when I had been to her house she served this with hot rice, eating it, I just loved it immediately, and my passion for cooking was always ready to question her about how and what she made it with, That's it she took me to her garden showed me the plant, she even made me eat one of the leaves and gave me a cutting of the plant, so I could grow in my home and Thambuli whenever I want!! . We still have a big shrub of that plant in my mom's house !!.

DODDAPATRE THAMBULI:

INGREDIENTS:

1 cup of Doddappatre leaves ( 10 - 12 Medium sized Leaves )

1/4 tsp of pepper corns

1/4 tsp of cumin seeds

1 tbsp of fresh grated coconut

2 cups of Yogurt (curds)

METHOD:

Wash all the leaves well, then roast them in a wok or tawa, so the raw smell disappears,

I do not roast them too much because I feel the medicinal value of it may be completely lost. So It depends on how you like it, This has to roasted just like you do with your mint leaves.Then with all the other ingredients grind Doddapatre into a smooth paste, Then add Yogurt (Plain curds) and salt according to your tasteThen heat a tsp of oil and mustard seeds and season itServe it with hot rice and even with chapati it goes very well.

Now when I am writing this I feel like eating it , I am drooling over it now, I envy people who have this grown in their houses could always enjoy making this. I too have a small shrub in my garden in Bangalore. well, I am hoping I could grow one here too!!

Some more Tips on cooking this:

You can substitute with green chillies, instead of pepper corns

But if you are using it for some reason like for common cold or indigestion for medicinal use then do not using green chillies, Coconut and Yogurt.

If using for Indigestion use pepper corn, cumin and yogurt

If using for common cold dry roast pepper corn, cumin and Doddapatre leaves then grind into a smooth paste, add it to milk and honey and drink it warm / hot gives such a relief.

If you don't like the taste too much, add more fresh coconut I have used only 1 tbsp you can use around 1/4 cup and grind.

You can also make Bajjis - in this Dip each leaf in the Gram Flour Batter chilli powder and salt, and fry them in oil, and enjoy.

Updated: The Photo I have updated is what I made when I grew it here in UK, now again I lost it as the weather became cold :(, I have tried bringing it many times but in vain.

This is such an easy Herb to grown, just take a thick stalk and plant it, it grows tremendously.

The post Doddapatre Thambuli ( Coleaus Aromaticus ), Yogurt based curry appeared first on My Veg Fare.

peppercorns Archives - My Veg Fare

Indian Herbs Chutney/Thogayal

Doddapatre Thambuli ( Coleaus Aromaticus ), Yogurt based curry