Chutney is a side dish which is prepared using coconut and it can be eaten with almost all main dishes. It can be a spicy spread on bread sandwich or even in chapati rolls. Indians do love chutney. Chutneys can be prepared in many ways using different vegetables/ vegetable peels, dals and many other ingredients.
Here I have used Dooda Patre/ Ajwan leaves, coconut and some spices to prepare this chutney. These Dodda Patre leaves contain loads of medicinal values and used in cooking also. Dodda Patre leaves have a beautiful aroma and goes well with Indian dishes.
Dodda patre is also called as Ajwain leaves because it gives the aroma of ajwain. Dodda Patre is also known as Pathar chur in Marati, Pani Kukkaraka (since it helps in chasing fever (jvara) in Malayalam and Karpooravalli in Tamil. In Hindi it is called Pan Ova (Ajwain) and in Telugu it is known as Vamu Akku. Dodda Patre is also known as Indian Oregano and Indian Borage/ Cuban oregano and Mexican Mint.
Let us see some benefits of Using Dodda Patre/Ajwain leavs in our diet:
The leaves are used in many traditional medicines. They are good for treating coughs, sore throats and nasal congestion. They are also good for infections, malaria fever, flu, chronic astama, hiccup, bronchitis and epilepsy. These leaves improve the health of our skin, detoxify the body and helps to relieve stress and anxiety. It is good for digestion. They are very good for respiratory problems and helps to boost immune in the body and prevent bacteria or other infections. It contain Vitamin C and Vitamin A. The acid (ascorbic acid) found in the herb helps to immune system and to be strong. Vitamin A content helps to improve vision health. It also helps to reduce the stress in the eyes. It contain organic compounds and minerals. The herbal tea prepared from this leaves are good for people who suffer from high anxiety, chronic stress and it helps to get good rest, relaxation and good sleep. It is also good for people suffer from irritable bowel syndrome and stomach upsets.
Caution : Please note that Pregnant and breast feeding mothers do not use the herb. (The chemical content in the leaf may lead to some alergy.
Dodda Patre - Channa dal Chutney can be served as one of the side dish. It goes well with almost all main dishes like rice, chapati, any type of roti or parata, dosa, idli and even palau.
Lets see the recipe now. It is easy and simple and healthy to eat.
Coconut : 1 Bowl
Channa Dal : 2 to 3 Tablespoons
Red Chilly ( byadagi) : 6 to 8
Tamarind : A marble size
Curry leaves : 1 Handful
Ingh /Asfoetida : a little
Salt : to taste
Water : as required
Oil : 2 Teaspoons
Mustard seasoning with curry leaves and ingh : 1/2 tea spoon mustard seeds, 5 to 6 curry leaves and little ingh
2. Grate or cut coconut and keep it aside.
3. Keep a pan on the fire and heat. Put 1 Teaspoon of oil, Add channa dal and fry nicely till it turns golden brown.
4. Add red chilly, curry leaves and ingh. Now add washed " Dodda Patre " leaves and fry til they turn soft. (on the low flame).
5. Let the fried ingredients get cool.
6. Grind coconut, tamarind (check to know there is no seed) and the fried ingredients nicely till they turn soft (2 to 3 minutes).
7. Add required salt and churn once or twice. Remove from the mixi jar. (Do not add much water to grind).
8. Shift the chutney to a serving dish and add mustard seasoning.
9. Serve with the main dish you have prepared.
Time : 10 minutes
Serves : 4 to 5.
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| READY TO SERVE DODDA PATRE - CHANNA DAL CHUTNEY |
Here I have used Dooda Patre/ Ajwan leaves, coconut and some spices to prepare this chutney. These Dodda Patre leaves contain loads of medicinal values and used in cooking also. Dodda Patre leaves have a beautiful aroma and goes well with Indian dishes.
Dodda patre is also called as Ajwain leaves because it gives the aroma of ajwain. Dodda Patre is also known as Pathar chur in Marati, Pani Kukkaraka (since it helps in chasing fever (jvara) in Malayalam and Karpooravalli in Tamil. In Hindi it is called Pan Ova (Ajwain) and in Telugu it is known as Vamu Akku. Dodda Patre is also known as Indian Oregano and Indian Borage/ Cuban oregano and Mexican Mint.
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| DODDA PATRE PLANT IN BIRTHI MANE GARDEN |
The leaves are used in many traditional medicines. They are good for treating coughs, sore throats and nasal congestion. They are also good for infections, malaria fever, flu, chronic astama, hiccup, bronchitis and epilepsy. These leaves improve the health of our skin, detoxify the body and helps to relieve stress and anxiety. It is good for digestion. They are very good for respiratory problems and helps to boost immune in the body and prevent bacteria or other infections. It contain Vitamin C and Vitamin A. The acid (ascorbic acid) found in the herb helps to immune system and to be strong. Vitamin A content helps to improve vision health. It also helps to reduce the stress in the eyes. It contain organic compounds and minerals. The herbal tea prepared from this leaves are good for people who suffer from high anxiety, chronic stress and it helps to get good rest, relaxation and good sleep. It is also good for people suffer from irritable bowel syndrome and stomach upsets.
Caution : Please note that Pregnant and breast feeding mothers do not use the herb. (The chemical content in the leaf may lead to some alergy.
Dodda Patre - Channa dal Chutney can be served as one of the side dish. It goes well with almost all main dishes like rice, chapati, any type of roti or parata, dosa, idli and even palau.
Lets see the recipe now. It is easy and simple and healthy to eat.
Things Needed :
Dodda Patre/ Sambara Balli Leaves : 1 Bowl or more than two handfulCoconut : 1 Bowl
Channa Dal : 2 to 3 Tablespoons
Red Chilly ( byadagi) : 6 to 8
Tamarind : A marble size
Curry leaves : 1 Handful
Ingh /Asfoetida : a little
Salt : to taste
Water : as required
Oil : 2 Teaspoons
Mustard seasoning with curry leaves and ingh : 1/2 tea spoon mustard seeds, 5 to 6 curry leaves and little ingh
Method :
1. Wash the leaves nicely and slowly, keep it aside.2. Grate or cut coconut and keep it aside.
3. Keep a pan on the fire and heat. Put 1 Teaspoon of oil, Add channa dal and fry nicely till it turns golden brown.
4. Add red chilly, curry leaves and ingh. Now add washed " Dodda Patre " leaves and fry til they turn soft. (on the low flame).
6. Grind coconut, tamarind (check to know there is no seed) and the fried ingredients nicely till they turn soft (2 to 3 minutes).
7. Add required salt and churn once or twice. Remove from the mixi jar. (Do not add much water to grind).
8. Shift the chutney to a serving dish and add mustard seasoning.
9. Serve with the main dish you have prepared.
Note :
Do not add much water while grinding. (It turns watery and will not taste good). Adding more/less chilly is optional. You can add a red chilly to the seasoning. It gives good aroma and adds to the taste. Using byadagi chilly gives good colour to the chutney and adds taste to the chutney. Fry the ingredients on low flame. Adding onions and garlic to the chutney is optional. (You can grind onions and add garlic while frying mustard seeds for seasoning. Adding cut onions on the top of the chutney (just before serving ) adds to the taste. (I did not use any onion here in this recipe).Time : 10 minutes
Serves : 4 to 5.
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