Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi)
Dive into the refreshing flavors of South Indian cuisine with this Doddapatre Tambuli, also known as Karpooravalli Thayir Pachadi. This delightful side dish, made with Indian borage leaves, is both nutritious and easy to prepare. Perfectly paired with steamed rice, it offers a unique blend of spices and creamy yogurt, creating a dish that is as delicious as it is healthy.
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 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 3g |
| Carbohydrates | 10g |
| Fat | 8g |
| Fiber | 1g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 2 servings |
Instructions
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Prepare the Doddapatre Leaves: Begin by thoroughly washing the Indian borage leaves. Once washed, gently dry them using kitchen towels to remove excess moisture.
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Sauté the Leaves: Place a kadai (a traditional Indian wok) over medium heat and add 1 tablespoon of ghee. Once the ghee is hot, add the cleaned doddapatre leaves. Sauté gently, allowing the leaves to wilt and change color, which will take about 3-4 minutes. Continue cooking until all the moisture from the leaves has evaporated, and they have reduced in size by half. Remove the sautéed leaves from the kadai and transfer them into a mixing jar.
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Roast the Spices: In the same kadai, dry roast the cumin seeds and whole black peppercorns over medium heat. Roast until the cumin turns dark and becomes aromatic, which should take about 2-3 minutes. Be careful not to burn the spices. Once roasted, add them to the mixing jar with the doddapatre leaves.
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Blend the Mixture: To the mixing jar, add the dessicated coconut, salt to taste, and half of the yogurt. Blend the mixture until it reaches a smooth paste consistency.
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Combine with Yogurt: Transfer the blended paste to a serving bowl. Add the remaining yogurt and whisk it together until the mixture is creamy and well combined.
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Prepare the Tadka (Tempering): In a small tadka ladle or a separate small pan, heat 1 tablespoon of ghee until warm. Add a few cumin seeds and allow them to crackle. Once done, pour this hot tempering over the prepared tambuli.
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Serve: Mix well to incorporate the tempering into the tambuli. This dish is best enjoyed chilled or at room temperature, served alongside steaming bowls of rice.
Tips for Enjoying Doddapatre Tambuli
- Pairing: This tambuli can be a perfect accompaniment to various Indian dishes, such as sambar or rasam, elevating your meal with its refreshing taste.
- Variations: Feel free to add chopped green chilies for a spicy kick or experiment with additional herbs for varied flavors.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to two days. It tastes even better the next day as the flavors meld.
Conclusion
The Doddapatre Tambuli is a simple yet flavorful dish that showcases the vibrant ingredients of Indian cuisine. With its refreshing taste and nutritional benefits, it’s an excellent choice for a light meal or as a side dish to a hearty feast. Enjoy the creamy, herbal goodness of this traditional recipe that will surely impress family and friends alike!
