December 17, 2014

Doddapatre Tambli - A Malnad Cuisine.. ದೊಡ್ಡಪತ್ರೆ ತಂಬ್ಳಿ | Easy side dish recipes

My home state – Karnataka. Karnataka cuisine – be it Jowari Rotti – Ennegayi, Akki RottiGasgase Payasaa (poppy seeds kheer), Bisibelebhath, Kharabhath, Obbattu, Puliyogare, Nucchinunde, Kobbari Mitai(Coconut Barfi)– yet it has zillions of dishes yet to be made and savoured. 

This week @ BM47, will present cuisines of Karnataka from three different parts of the state. We start with Malnad (or malenaadu – the hilly regions) region (the Northwestern and some parts of central Karnataka), consisting of Shimoga, Chickmaglur, and other districts. For those who have their roots in Karanataka, they would recall that this region has inspired many poets like Kuvempu et all to compose many masterpieces. 

The climate of this region is wet-temperate and its many flora and fauna provide inspiration both to the common man and poet alike. Malenaadu Sihi Kadubu (sweet dumpling), Tambli (curd based chutney), Hasikobbari etc are hot favourites.Needless to say, the lush greens of this region also provide for excellent coffee (chickmaglur variety) to make homebrewed filter coffee.



Malnad beauty : Pic courtesy bcmtouring.com


 The Malenadu of Karnataka can be culturally (on basis food culture) can be clearly divided as South Malnad comprising Northern Somawarpete in North Kodagu, Sakaleshapura, Mudigere, southern part of chickamagaluru taluk and western part of Belur and Alur taluks in Hassan. Central malnad consisting of chickamagalur, Koppa, malnad region of Shivmoga, and western ghat regions of Uttara Kannada. (source : Wiki)



Top grosser when it comes to rainfall, Agumbe, the Cherrapunji of South India, is quietly ensconced amidst mountain ranges of Sahyadri, the heart of Malnad and quiet flows River Tunga down the mountain ranges. Celebrated Indian novelist R K Narayan's imaginary landscape 'Malgudi' for lakhs, thanks to director Shankar Nag's epic serial 'Malgudi Days', the place is also second highest annual rainfall receiver in India.As diverse as Indian cuisines, Malnad's expertise in cooking is also varied. That a small part in Southern Karnataka has so much to offer in culinary, could be an enigma. But that's how heavily forested Malnad is: A mystery, a riddle (source : here)



Doddapatre / ajwain shrub at my home


So lets see how we can make Doddapatre Tambuli – or ajwain leaves raita (Or called Karpooravalli / Omavalli in Tamil).  Commonly known as Indian Borage, more info on these leaves can be found here. Its used extensively in Stomach ailments as well as in herbal tea preparations for cough and cold.

Tambli / Tambuli is had both as an appetizer as well as served during summers or winters to soothe down the tummy. Its excellent digestive properties is recommended for people of all ages. This is also made with shunti (ginger) or even nellikai (fresh or dried amla / gooseberry). This recipe is also popular in Udupi / Coastal cuisine where local leaves are boraged every week and made regularly at homes. In that region, coconut oil is used for tempering. But rest of the region uses regular oil.



Doddapatre Tambli /  ajwain leaves raita
Cuisine : Karnataka, type : side dish / raita / pachadi
Spice level : medium
Prep time:  10 mins | Cook time : 10 mins | Serves : 2
You would need: 
  • Doddapatre leaves (sweet oregano / ajwain leaves) – ½ cup packed
  • Fresh/ frozen coconut – ½ cup
  • Urad dal - 1 tsp (optional)
  • Green / red chillies – 3 or 4 ( I used the latter)
  • Salt – to taste
  • Cumin seeds – ½ tsp
  • Yoghurt – 1 cup
  • Tempering : Oil, mustard seeds, red chilli, asafetida
  • Oil – 1 tsp

Method:


  1. In a pan, lightly fry washed leaves in a tsp of oil for 2-3 mins till slightly wilted . Switch off the stove and add the grated coconut and sauté for 1 min more. If using red chillies, sauté along with the leaves.(This sautéing is optional, but increases the life of the dish).
  2. Grind all ingredients except tempering and yoghurt.
  3. Mix the paste in whisked yoghurt. Check for salt and spices.
  4. Make a tempering with mustard seeds, red chillies and asafetida.
  5. Pour onto the raita and serve immediately.
  6. It can be had with hot rice or upma or even rava idli. 

9 comments:

  1. Nice to know!!! Looks yum!

    Delectable Flavours

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  2. wow it is karukuparavali leaves in tamil isn't it ? very very healthy tambli , My anuty makes bhaji with them :)

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  3. Kalyani, it was wonderful reading the intro!..looking fwd to the rest of the series..this is a wonderful dish..we had this shrub at home, yet never made such dishes.should try to get it again..

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  4. Sounds very interesting pachadi. Good one from your native state..

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  5. Lovely color and very interesting recipe.

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  6. I miss this leaves here, a medicinal value rich leaves na.. Tambli looks excellent and enjoyed reading this beautiful post..

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  7. I too have a shrub of ajwain but never tried anything beside making ajwain flavored water to cure stomach ailments, cough and cold. Must try this recipe.

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  8. I know this is a medicinal plant but never used it for cooking! Very interesting!

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  9. Interesting ..haven't heard of these before ..the raita must be tasting delicious.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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