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Saturday, August 31, 2013

Doddapatre(SaambraaNI) Soppina Rasam

1 bunch of Coleus Aromaticus / Doddapatre / SaambraaNi
Lemon sized Jaggary
1 Green Chilly
1/2 tsp Pepper Rasam powder
Grape sized Tamarind
Salt to taste
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves


Clean the doddapatre leaves and wash them. Chop them into small pieces as shown in the picture below. Cut green chilly into two pieces.

Put 1-2 tsp ghee in a thick bottomed vessel and heat it. Add chopped doddapatre leaves, green chilly and fry them for about 5 mins in medium flame.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.
Put this fried leaves in a vessel. Add tamarind water, salt, jaggary, pepper rasam powder and sufficient amount water and bring it to boil. Keep the rasam in medium flame for about 3-4 mins.

Put mustard seeds, cumin seeds and 1/2 tsp ghee in a pan. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.

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