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Doddapatre well known as Ajwain ke patte or Pattarchur in Hindi, Karpuravalli in Tamil, Vamu aaku in telugu, Pan ova in Marathi or Cuban Oregano. This leaves has many medicinal values specially It is used in treating common cold and cure phlegm in children. Tambli is a traditional Karnataka dish normally made with leafy vegetables or with vegetables and curd also some time with out curd. Since My theme for this week is Cooking with curds I made Doddapatre Tambli with curd. Let's check the recipe...
INGREDIENTS:--
Doddapatre ---- 10 leaves ( Cuban Oregano/ Vamu aku)
Curd --- 1 cup
Black pepper corns --- 10
Dalia --- 1 tab sp ( roasted gram/ vadacha kadalai/ veyinchina senagapappu)
Cumin seeds --- 1 tea sp
Grated coconut --- 1/4 cup
Salt to taste
Turmeric powder --- 1/4 tea sp
Oil --- 2 tab sp
Mustard seeds --- 1/2 te asp
Cumin seeds --- 1/2 tea sp
Asafoetida --- 1/4 tea sp
Dry red chillies --- 2 broken
My Doddapatre(vamu aaku) Plant
METHOD:---
1. Wash the leaves well and pat dry them on a kitchen towel.
2. Dry roast the leaves in a pan till they wilt this will take just one or two minutes, remove and set a side.
3. In the same pan dry roast dalia, pepper corns, cumin seeds till nice aroma comes out, remove them in to a plate and let it cool for a while.
4. Now grind roasted dalia, pepper and cumin seeds in to a powder then add wilted leaves, coconut, salt to taste, turmeric powder, grind all this ingredients in to fine paste with little water.
5. Now Now take curd (curd should be little sour) in to a bowl and whisk well to make it smooth. Then add ground paste mix well to combine every thing and adjust the seasoning.
6. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, Asafoetida, broken red chillies fry for a while and add this to tambli.
Mix well and serve with hot steamed rice and pappad.
This is my second post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here
INGREDIENTS:--Doddapatre ---- 10 leaves ( Cuban Oregano/ Vamu aku)
Curd --- 1 cup
Black pepper corns --- 10
Dalia --- 1 tab sp ( roasted gram/ vadacha kadalai/ veyinchina senagapappu)
Cumin seeds --- 1 tea sp
Grated coconut --- 1/4 cup
Salt to taste
Turmeric powder --- 1/4 tea sp
Oil --- 2 tab sp
Mustard seeds --- 1/2 te asp
Cumin seeds --- 1/2 tea sp
Asafoetida --- 1/4 tea sp
Dry red chillies --- 2 broken
METHOD:---
1. Wash the leaves well and pat dry them on a kitchen towel.
2. Dry roast the leaves in a pan till they wilt this will take just one or two minutes, remove and set a side.
3. In the same pan dry roast dalia, pepper corns, cumin seeds till nice aroma comes out, remove them in to a plate and let it cool for a while.
4. Now grind roasted dalia, pepper and cumin seeds in to a powder then add wilted leaves, coconut, salt to taste, turmeric powder, grind all this ingredients in to fine paste with little water.
5. Now Now take curd (curd should be little sour) in to a bowl and whisk well to make it smooth. Then add ground paste mix well to combine every thing and adjust the seasoning.
6. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, Asafoetida, broken red chillies fry for a while and add this to tambli.
Mix well and serve with hot steamed rice and pappad.
This is my second post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here
10 comments:
Mom makes kashyam with this karupuravalli whenever we have cold, seriously am missing those leaves here, tambli looks fabulous.
New to me looks tasty and healthy!
Do participate in my event
@Fast!Fresh!Simple
Hats off to you Padma, such a treasure of a recipe, so healthy.
Chinnappudu ma oorlo undedhi vaamu aaku..been quite a while seeing the vaamaaku..love this!
What an interesting dish. It's totally new to me. Looks awesome.
I have never heard about these leaves, neither have I seen them...whatever ...the dish looks inviting .something absolutely new for me.
Look inviting and tasty
I always remember having kasahayam made with karpuravalli leaves. i love the smell and flavor of it. making a recipe with it is awesome!
I dint know we can use these leaves in cooking. Very interesting dish and a must try one
the leaves look so pretty and what an interesting recipe
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