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DODDAPATRE THAMBLI

Smitha Kalluraya
A yoghurt based Karnataka style side dish made using Ajwain leaf
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine karnataka
Servings 4 serving

Ingredients
 

  • 10 - 12 Dodda Patre / Karpooravalli leaves/ Ajwain leaf
  • 1 tsp Cumin Seeds Jeera
  • 3 - 5 pods Pepper
  • 1 Green Chilly, ( usually they are made less spicy )
  • 1/4 cup grated coconut
  • 1 .5 cups sour curd /buttermilk
  • 1 tsp Ghee
  • to taste Salt

For tempering

  • 1 tsp Ghee
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Jeera
  • 5 to 6 Curry Leaves
  • 1 broken Red Chilli / Curd Chilli, ( optional )

Instructions
 

  • Clean , wash and roughly chop ajwain leaves .
  • In a pan add few drops of ghee and roast jeera,pepper and green chilli.Fry for a minute.
  • Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
  • Remove from the flame and keep aside to cool.
  • Grind leaves -spice mix ,coconut and salt to a very smooth paste in a mixer by adding little water.
  • Pour the mixture to a bowl and add buttermilk / curd .Mix well.Adjust the consistency as required. The consistency should be thin .
  • Heat the remaining ghee in a small pan.Add mustard seeds and jeera ,when it splutters add curry leaves .Pour the tempering on the thambli .
  • Serve doddapatre tambli in room temperature with hot steaming rice or relish as such as a drink.