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Saturday, October 4, 2014

Doddapatre(SambraNi Soppina) Chutney

1 cup of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
Pinch of Turmeric powder
Salt to taste
Small grape sized Tamarind
2 Red Chillies
3/4 cup grated Coconut
1 tsp Mustard seeds
1/4 tsp Cumin seeds
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1 tsp Ghee
1.5 tsp Oil

Clean the doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add chopped doddapatre leaves, 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 1/2 tsp oil, red chillies in a pan and fry them in medium flame until it gives nice aroma.

Grind grated coconut, fried red chillies, tamarind, salt into smooth paste by adding sufficient amount of water. Add cooked doddapatre leaves and grind them together for about 1 min.

Put 1 tsp oil, mustard seeds, cumin seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.