DoddiPatre or Sambara balli is a herb plant. The leaves of this plant has many medicinal values, like when you have cold or throat pain , you can just eat one or two leaves with little salt inside it. It purifies the blood too. This perticular dish is a side dish and usually served in the beginning of the lunch goes very well with rice.
Sambara balli Leaves: 15 to 20
Butter Milk : 2 cups.
Salt : required.
Ghee : 1 Tea spoon.
Jeera ( Cumin seeds ) : 1/2 Tea spoon.
Pepper Seeds : 5 to 6.
Ingh( Asofetodia) : a pinch.
Red Chilly : 1
Coconut : 1 Table spoon
Wash and keep the leaves aside. Now keep a pan on the fire. Put ghee and heat a bit. Add jeera and pepper seeds, and red chilly and fry for 20 seconds. Add the sambara balli leaves and fry nicely till the colour change or till its little soft. Add ingh to it and remove the mixture from the pan. Leave it for cooling.
Now grind the fried mixture with fresh coconut and little butter milk nicely . Put the ground mixture in a small bowl. Add salt and remained butter milk or curd. Mix thoroughly and make it more liquidly. Serve this dish in the beginning of the lunch. You can also add little fried jeera and curry leaves just before serving .
Note : Fry the leaves on low flame till soft. You can also avoid coconut if you do not like it. But coconut will give a bind to the ingredients and taste better.