Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi)
A vegetarian Indian recipe with indian borage (doddapatre) - cleaned and washed, curd (dahi / yogurt), cumin seeds (jeera). Ready in 30 min, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the Doddapatre Tambuli, first thoroughly wash the doddapatre leaves and wipe them dry between kitchen towels
- 2
Then place a kadai on the heat
- 3
Heat a tablespoon of ghee in it, and add the doddapatre leaves to the ghee
tablespoons ghee(2) - 4
Sauce them gently on a medium heat until they change colour and sweat
- 5
continue to saute until all the water they release has evaporated
- 6
The leaves will change colour and reduce to half the quantity
- 7
Take them out of the kadai and transfer them into a mixer and set the jar aside
- 8
In the same kadai, dry roast jeera and black pepper corns till the jeera turns dark in colour and aromatic
whole black peppercorns(1/2 teaspoon) - 9
Add these roasted spices also into the mixer jar
- 10
Add coconut, salt to the mixer too and grind it using half the quantity of yogurt, until it is a smooth paste
dessicated coconut(1/4 cup)salt - to taste - 11
Transfer the paste into a serving bowl
- 12
Top it up with the remaining yogurt and whisk until it is smoothly combined
- 13
Place a tadka ladle on the heat and melt some ghee in it
tablespoons ghee(2) - 14
When the ghee is warm, add the cumin seeds, allow them crackle, and pour the tempering over the tambuli
cumin seeds (jeera)(1 tablespoon)tablespoons ghee(2) - 15
Mix well and serve child along with Steamed Rice
Rate this recipe
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Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi)
A vegetarian Indian recipe with indian borage (doddapatre) - cleaned and washed, curd (dahi / yogurt), cumin seeds (jeera). Ready in 30 min, serves 2.
Curated byAarav Mehta🇮🇳
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Directions
15 steps- 1
To begin making the Doddapatre Tambuli, first thoroughly wash the doddapatre leaves and wipe them dry between kitchen towels
- 2
Then place a kadai on the heat
- 3
Heat a tablespoon of ghee in it, and add the doddapatre leaves to the ghee
tablespoons ghee(2) - 4
Sauce them gently on a medium heat until they change colour and sweat
- 5
continue to saute until all the water they release has evaporated
- 6
The leaves will change colour and reduce to half the quantity
- 7
Take them out of the kadai and transfer them into a mixer and set the jar aside
- 8
In the same kadai, dry roast jeera and black pepper corns till the jeera turns dark in colour and aromatic
whole black peppercorns(1/2 teaspoon) - 9
Add these roasted spices also into the mixer jar
- 10
Add coconut, salt to the mixer too and grind it using half the quantity of yogurt, until it is a smooth paste
dessicated coconut(1/4 cup)salt - to taste - 11
Transfer the paste into a serving bowl
- 12
Top it up with the remaining yogurt and whisk until it is smoothly combined
- 13
Place a tadka ladle on the heat and melt some ghee in it
tablespoons ghee(2) - 14
When the ghee is warm, add the cumin seeds, allow them crackle, and pour the tempering over the tambuli
cumin seeds (jeera)(1 tablespoon)tablespoons ghee(2) - 15
Mix well and serve child along with Steamed Rice
Rate this recipe
