Doddapatre Tambli | Simple Side Dish Recipe

When I was looking for side dishes to go with the Capsicum rice, I found this recipe in Padma Rehka’s Plantain Leaf
. I was over joyed and I will tell you the reason in a while.So
immediately I made this dish and it was a great side for the delicious
main.

Tambli is a dish is from the Western coastal
regions of Karnataka.. A simple buttermilk dish that is both cooling and
refreshing.This is a dish that can be put together in a jiffy. It can
be served as such or with rice.

There are many types of Tambli .It can be made with curry leaves, gooseberries, ash gourd, onion, pumpkin leaves etc.

This dish is for Blogging Marathon #52, Week 3, with the theme – BM pairs, where I am paired with Padma Rekha of Plantain Leaf.

We
have this plant in the backyard and it has grown to a huge bush!!
Omavalli / Karpooravalli / Vamu aaku/Ajwain ke patte/ country borage/
indian borage,Indian mint are some of the common names for Doddapatre
whose botanical name is Plectranthus amboinicus.

I gladly used up a few leaves from this plant and enjoyed the flavorful tambli.

I used:
Adapted from – Plantain leaf

Doddapatre / omavalli leaves- a few[ I just used a few.If you like a strongly flavored tambli increase accordingly]
Thick yogurt- 1 cup
Pottukadalai /Dalia – 1 tablespoon
Peppercorns-1/2 teaspoon
Grated coconut-1/4 cup
Cumin seeds- 1/2 teaspoon
Turmeric powder- a large pinch
Salt to taste

For the seasoning:

Oil- 1 teaspoon
Mustard seeds- 1/2 teaspoon
Asafoetida- a small pinch
Red chili- 1 ,broken

Heat
a pan and saute the leaves till they wilt. Remove onto a plate. Roast
cumin seeds, pepper corns, dalia till the dal turns brown.Once done
transfer to the plate along with the leaves. When it cools down grind to
a fine paste along with coconut.Add water to grind but don’t make it
too watery.