Dodda Patre (Sambara balli ) - Channa Dal Chutney

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.

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.

DODDA PATRE PLANT IN BIRTHI MANE GARDEN

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.

Things Needed : 

Dodda Patre/ Sambara Balli Leaves : 1 Bowl or more than two handful
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

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).

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.

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.

Chapati Upma ( Fry).

You might be wondering about the dish " Chapati Upma". It is a simple left over chapati upma. This dish is very simple and easy to prepare. Our friend Rajashree Sudhir used to tell about chapati upma that they do mostly when the chapti becomes more than the requirement and loads of chapatis remains in the chapati box, She used say that they just prepare this chapati upma and serve it. I felt thats a great idea to use left over chapatis, instead of eating again the same chapatis.

I have cut chapati into strips. I have used simple seasoning with mustard, urid dal and red chilly. Red chilly adds a flavour to Chapati Upma. We normally use one or two red chilly in the seasoning. As I said earlier it adds a good taste to the dish.
Let us see the benefits of eating chilly in our diet.
Chilli peppers are one of the very popular spices for their medicinal and health benefiting properties. Chilli has a strong spicy taste that comes from the active alkloid compounds called capsaicin. It has anti bacterial, anti diabetic properties. It helps to reduce LDL cholesterol level in obese individuals. Chilly has a good source of Vitamin C and anti oxidant and anti inflammatory properties.It contain Vitamin A and help to protect the body. Chilli contain good amount of minerals like potassium, manganese, iron and magnesium. They are good source of B complex group of Vitamins.
Chapati Upma is very easy to prepare and not much of ingredients required. You can have it for breakfast or as snack.
Lets see the recipe now:

Ingredients :

Chapatis : 5 to 6
Oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Urid dal : 12 Teaspoon
Red chilly : 2
Curry leaves : 8 to 10 leaves
Coconut : 1/2 Cup
Jaggery : 1 Tablespoon
Salt : a little
Coriander leaves : 2 Tablespoons

Method :

1. Cut chapatis in to small pieces.

2. Wash and cut curry leaves and coriander leaves into small.
3. Grate coconut and keep it aside.
4. Keep a pan on the fire and put oil . Put mustard seeds, urid dal and let the mustard splutter.

5. Add red chilly (cut it according to your wish) and fry. Add curry leaves and mix it  well.
6. Add cut chapati pieces and mix it well. Sprinkle a few drops of water,add jaggery and salt.
7. Let it cook on low flame for a minute. Mix it well and add grated coconut and  Mix it nicely .
8. Add grated coconut and mix it well again.  Add coriander leaves and shift the Chapati Upma to a serving dish.

9 .Serve with a cup of curd and some fruits aside.

Note : 

You can add cooked vegetables to " Chapati Upma ". You can also add peas, Field beans etc (cook it and then add). Adding little more spice s like garam masala is optional. Adding onions and garlic is also optional. You can also add green chilly instead of red chilly. Adding coconut is also optional. Adding a spoon of ghee adds to the taste. Sprinkle very little water. (It helps the chapati to be soft). You can also add ground nuts while seasoning mustard seeds.
Time : 10 minutes
Serves : 2 to 3.