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Saturday, September 14, 2013

Doddapatre(SaambraaNi) Soppina Raitha

4 - 5 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
2.5 - 3 cups Curd / Yogurt
2 Green Chillies
Pinch of Turmeric powder
Salt to taste
Pinch of Chilly powder
1/4 - 1/2 tsp Chat Masala
Pinch of Asafoetida powder
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Curry leaves
2 tsp Ghee
1 tsp Oil

Clean the Doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below. Cut green chillies into two pieces.

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped Doddapatre leaves, green chillies, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature.

Put cooked Doddapatre leaves, yogurt(If it is sour add required amount of milk), pinch of salt in a bowl and mix well. Sprinkle chat masala and chilly powder as shown in the picture below.

Put musatrd seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and add the seasoning to Raitha. Mix well before serving. It goes well with Rice / Pulav / Chapathis / Paratas, etc.