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Saturday, August 17, 2013

Doddapatre(SaambraaNI) Soppina Tambli

1 bunch of Coleus Aromaticus / Doddapatre / SaambraaNi
1 - 1.5 cups grated Coconut
1 Green Chilly
5 Black Peppers
1 tsp Cumin seeds(1/2 tsp for Grinding + 1/2 tsp for Seasoning)
1 - 1.5 cups Buttermilk
Salt to taste
1 tsp Mustard seeds
1- 2 broken Red Chillies
2 - 3 tsp Ghee


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. Add cumin seeds, black pepper and fry them for about 1 min in medium flame. Add chopped doddapatre leaves, green chilly and fry them for about 5 mins in medium flame.

Grind grated coconut, fried doddapatre leaves,  into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add it to tambli. Mix well before serving. It goes well with rice.