Dhoddpatre Thambuli

Thambuli is a type of raita. You can have this with plain hot rice. Dhoddpatre is a kannada word for a special green leaf vegetable. Its very good for health and it is used in aayurvedic medicine. This leaf also can be home grown. There are only a few types of veggies that can be used specially for this dish. This special green leaves (Dhoddpatre) can be used only in this type of dish. I do not know of any other dish which is made using this veggie.

In English it is called Coleus Amboinicus (acc to http://en.wikipedia.org/wiki/Plectranthus_amboinicus)




Ingredients
  • Dhoddpatre leaves - 4 or 6
  • Molag / Menasu /Black Pepper - 6
  • Jeera / Cumin seeds - 1/2 tsp
  • Grated Coconut - 4 tsp
  • Curds / Yogurt - 1 or 2 cups
Method
  • Wash the leaves.
  • Roast the leaves. Do not roast too much just for 2 minutes so that raw smells goes
  • Roast jeera, pepper
  • Grind the roasted leaves and spices along with coconut and little bit of water make into a smooth paste
  • Add curds and salt to taste
  • Serve with hot rice


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Avarekaalu Dose / Dosa

Avarekaalu Dose / Dosa

This is one of the tastiest dosa and also my favorite. Avare kaalu is a kannada word in english hyacinth beans, Surti Papdi in hindi. This beans comes in the winter season in karnataka, india. In US, i have always bought this from the frozen section. Almost in every home in karnataka this bean is used to make some tasty dishes (Upma, Idli, Dosa, Sambar etc.,). I have choosen dosa for this bean. Enjoy and do try.




Ingredients

  • Avarekaalu / Hyacinth beans /Surti Papdi - 2 cups
  • Raw Rice - 2 cups
  • Udhina bele /Black gram / Urad Dal - 1 cup
  • Grated coconut - 1/2 cup
  • Green chillies - 1 
  • Coriander leaves - 1 tsp (optional)
  • Salt to taste
  • Water
Method
  • Soak rice, dal for 5 hrs and grind along with coconut, chillies and coriander make a smooth batter ( add water, but batter should be medium thick) . Close the lid and keep it for ferment
  • Take a pressure cooker, boiled avarekaalu / hyacinth beans add 1/2 cup of water and salt to taste
  • Remove avarekaalu to cool down.
  • Add avarekalu to the dosa batter add salt and mix well.
  • Heat tava add oil / ghee
  • Pour the laddle full of batter into circular motion
  • Add oil / ghee in to the dosa. cook till dosa comes into golden brown color
  • Serve hot with chutney, pickle






| Copyright © Malas - Kitchen 2009 | | All rights reserved
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