Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi)
Description:
Doddapatre Tambuli, also known as Karpooravalli Thayir Pachadi, is a traditional, cooling, and nutritious yogurt-based curry from Karnataka, India. This dish is made with Doddapatre, which is also known as Indian Borage or Big Thyme. The leaves of this herb are recognized for their strong medicinal properties, resembling the scent of camphor, and have been used for generations in Indian kitchens for their ability to aid digestion, clear chest congestion, and improve overall health. This cold curry is typically enjoyed as a side dish during a South Indian lunch or dinner, and it pairs wonderfully with hot steamed rice and ghee.
This refreshing dish can also work wonders for your skin when used topically as it helps reduce inflammation and treat skin irritations. Doddapatre Tambuli is a nourishing recipe packed with benefits that not only supports digestive health but also enhances your immune system. The harmonious blend of yogurt, coconut, cumin, and black pepper makes this dish a delight to the senses, while the tempering (tadka) brings a burst of flavor that is sure to elevate any meal.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Indian borage (Doddapatre) | 4 cups (cleaned and washed) |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Cumin seeds (Jeera) | 1 tablespoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Dessicated Coconut | 1/4 cup |
| Salt | To taste |
| Ghee | 2 tablespoons |
Preparation Time
15 minutes
Cooking Time
15 minutes
Instructions
-
Prepare the Doddapatre Leaves:
Begin by thoroughly washing the Doddapatre (Indian Borage) leaves. After washing, wipe them dry using kitchen towels to remove excess moisture. -
Sauté the Leaves:
Heat a kadai (wok) over medium heat and add 1 tablespoon of ghee. Once the ghee has melted and is warm, add the washed Doddapatre leaves. Gently sauté the leaves, stirring occasionally, until they begin to change color and release their moisture. Continue to cook until the water evaporates completely, and the leaves shrink to about half their original volume. Once done, remove the leaves from the kadai and set them aside to cool. -
Roast the Spices:
In the same kadai, dry roast cumin seeds (Jeera) and black peppercorns over medium heat. Roast until the cumin seeds turn slightly dark and become aromatic. Be sure to keep an eye on the spices to avoid burning them. -
Grind the Ingredients:
Transfer the sautéed Doddapatre leaves, roasted cumin seeds, black peppercorns, and dessicated coconut into a blender or mixer. Add a pinch of salt to the mixture. Then, add half of the yogurt (curd) and blend everything into a smooth paste. The consistency should be thick and creamy. -
Combine with Yogurt:
Transfer the ground paste into a serving bowl. Add the remaining yogurt to the bowl and whisk until the mixture is smooth and well combined. -
Prepare the Tempering (Tadka):
For the tempering, heat 1 tablespoon of ghee in a small ladle or saucepan over medium heat. Once the ghee is hot, add 1 teaspoon of cumin seeds. Allow them to crackle and pop, releasing their fragrance. This tempering will add a final burst of flavor to the dish. -
Serve:
Pour the hot tempering over the prepared Doddapatre Tambuli. Give everything a final stir to mix the tempering with the yogurt mixture. Serve the tambuli immediately with freshly steamed rice and a dollop of ghee for the perfect South Indian meal.
Nutritional Information (Per Serving)
(Approximate values, may vary based on specific ingredients used)
| Nutrient | Amount |
|---|---|
| Calories | 85 kcal |
| Protein | 3 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 250 mg |
| Potassium | 210 mg |
Tips & Variations
- Adjust Consistency: If you prefer a thinner consistency, feel free to add a little bit of water when grinding the ingredients. This will also help make the tambuli easier to mix with the yogurt.
- Cooling: Tambuli is meant to be served chilled, so you can prepare it ahead of time and store it in the refrigerator for 30 minutes before serving. This will allow the flavors to meld together beautifully.
- Herb Substitution: If you can’t find Doddapatre, you can use fresh thyme or ajwain (carom) leaves, though the flavor will differ slightly.
- Add More Spices: For a spicier kick, add a pinch of green chili or a small amount of ginger while grinding the mixture.
Serving Suggestions:
- Accompaniments: Serve Doddapatre Tambuli as a side dish with a bowl of steamed rice and ghee. It pairs wonderfully with dal (lentils) and any vegetable curries or stir-fries.
- Refreshing Side: This dish is especially refreshing during the hot summer months, as it cools the body and aids digestion.
Why You’ll Love This Recipe:
Doddapatre Tambuli is a wonderful example of Karnataka’s rich culinary tradition, blending healthy ingredients with healing properties. The combination of yogurt, fresh herbs, and aromatic spices makes this dish not only delicious but also beneficial to your overall health. Whether you’re looking to boost your digestion, soothe your stomach, or simply enjoy a cool and light dish, this tambuli is the perfect choice. Enjoy it with your family and friends for a truly nourishing experience!
