Dodda Patre Tambuli + Paratha

Dodda Patre or Sambara balli  Tambuli is a very healthy side dish and we can have them with rice, chapati or even pooris. (Use it like Raitha) I just took a step ahead and tried mixing tambuli with wheat flour and some coriander leaves. Then turned that mixture into Paratha.

Tambuli is a gravy dish prepared using butter milk or curd and mild fried spices. We can use almost all kinds of edible leaves and some veggies too. Leaves also will be cooked or fried with spices and ground with butter milk. Since Tambuli contain a lots of good qualities it is served in the beginning and eaten with rice. Tambuli or Tampina Huli as the name it self says Tambuli coos down the body and keeps you healthy. It is one of the favourate dish done in day today life in South Karnataka. (Dakshina Kannada).

Plectranthus amboinicus or coleus amboinicus is a tender fleshy perennial plant (Dodda Patre in Kannda language) and it is with an oregano like flavour. In India it is called " country borage". The herb is used as a substitute for oreganao in the food trade and food labelled " oregano - flavoured " may contain this herb. These leaves have also had many traditional medicinal uses, especially for the treatment of cough, sore throats and nasal congestion. It is also used as medicine to treat malaria fever, astama bronchitis, skin allergy, wounds.

Here is a recipe of Dodda Patre Tambuli and Dodda Patre Parotha .

Tambuli

Ingredients :
Dodda Patre Leaves : 10 to 15 or more
Curd (Yogurt) : 1 Cup
Jeera : 1 Tea spoon
Black Peppar : 5 to 6 Pods
Green or Red chilly : 1
Ingh : a pinch
Coconut : Fresh and Grated : 1 Table spoon..
Salt : to taste
Ghee : 1 Tea spoon
Curry leaves: 5 to 6

Method :

1. Wash dodda patre leaves and  green chilly and keep it aside.

2. Keep a pan on the pan and heat. Put  1/2 spoon ghee.

3. Put jeera, ingh, pepper pods and fry in ghee.
4. Add green chilly and dodda patre leaves and fry until it turns soft. ( Dodda Patre leaves changes its colour).

5. Add coconut and put of the gas. Let the fried mixture cool. Add salt to the mixutre.

6.Now grind the fried mixture with using little curd till soft. ( You can use plain water too).
7. Remove the ground mixture to a  bowl and add curd or butter milk and mix it well.
8.  Keep a small pan on the fire. Add remaining ghee.
9. Add jeera and fry for 10 seconds. Add a pinch of ingh and curry leaves to it.

10. Add this mixture to Tambuli and serve with rice.

Note :

Make sure you use fresh ghee or the smell spoils Tambuli Aroma. You can add butter milk instead of curd or put little water to the curd content and dilute it.
Time : 15 Minutes
Servings : 4

Dodda Patre Tambuli Paratha

Things Needed :

Ready Tambuli : 1 Cup or little more
Wheat flour : 2 Cups
Coriander leaves :  1/2 Cup ( 1/2 of a bundle )
Salt : to taste
Chilly Powder : 1/2 Tea spoon
Jeera : 1 Tea spoon
Oil : 1/2 Cup

Method :

1. Wash and cut coriander leaves into small.
2. Put wheat flour in a big bowl. Add jeera, salt, cut coriander leaves and red chilly powder.

3. Add tambul mixture and prepare soft dough. ( do not add any oil or ghee).

4. Kneed the dough well and divide the into small portion of ball size.

5. Take a portion and  roll as chapati.

6. Keep a tava on the fire and cook on medium flame.
7. Sprinkle little (1/2 spoon ) of oil on the top and turn the chapati to the other side.
8. Cook the other side for 10 seconds and remove from the tava.

9. Repeat the same with remaining dough and prepare parathas.

10. Serve with the curry you prepared  and a cup of curd with Hot Dodda Patre Parathas.

Note :

No need to add any oil or ghee. You can add more oil while cooking parathas. Fresh tambuli must be used to get the good parathas. You can use any kind of tambuli for preparing these parathas.
Time  : 30 Minutes
Servings : 3

Hummus

Hummus is a kind of spread and it is prepared with boiled chickpeas, sesame seeds, garlic and olive oil normally.

Hummus is an Arabic word meaning "chickpeas" and the complete name of the prepared spread in Arabic is hummus which means "chickpeas with tahini". Hummus is also spelt as hummous, hommos, hommus and hoummos.

Lets read some Nutritional information of Hummus.  
Hummus is high in iron and vitamin C and also has significant amount of folate and vitamin B6. The chickpeas are a good source of protein and dietary fiber and tahini consists mostly of sesame seeds which are an excellent source of the amino acid which is useful for the growth especially in children. Hummus carries good amount of monounsaturated fat. Hummus is useful in vegetarian and vegan diets.
Here is a recipe of Hummus and we can have this with carrots and bread and even chapatis, pita bread or falafel. You can also Hummus to Salads. 

Things Needed:

Boiled Chic Peas : 1 Cup
Sesame seeds : 1 Table spon
Olive Oil : 1 Table spoon
Ginger : 1/2 Tea spoon
Green chilly : 1
Salt : to taste
Lemon juice : 1/2 rind

Method : 

1. Wash and soak chic peas over night or 6 to 8 hours and cook till soft or pressure cook for 10 to 15 minutes. Leave it for cooling.

2. Dry roast sesame seeds till the raw smell disappear and leave it for cooling. Dry roast green chilly separately.

3. Wash and remove the outer cover of ginger and grate and keep it aside. Squeeze out the juice from lemon and keep it aside.
4. Now grind cooked chickpeas, roasted sesame seeds, green chilly, ginger and salt using little water till smooth.

5. Remove from the mixi and put it in a bowl.

6. Add olive oil, lemon juice and mix the mixture nicely.

7. Serve with raw carrots, bread slices or even chapatis.

 

Note :

You must cook chick pea till soft to get the good result. Adding green chilly is optional. You can add  3 to 4 raw garlic pods while grinding. ( I have not used garlic). You can also use little more oil if you wish to.I have used green chilly instead of jalapeno. ( optional).

Time : 30 Minutes (soaking the chickpea time 6 to 8 hours or over night)
Serves : 5 to 6