Myself & my son are having a gala time this summer. We both sleep late at night & get up around noon everyday :) Some people might find it odd, but for me..., it is bliss. We skip our breakfast & I cook something very quick. One of these days, I made this doddapatre chutney to go with rice.
I'm lucky that I could get these leaves here too. When my friend moved back to India, she gave her plant to me :) This bajji or chutney will not take more than 5 minutes of your time & yet tastes so delicious. If you have frozen coconut, it could be done in 5 minutes!!
You can read about the medicinal values of these leaves here.
Preparation Time: 5 mins
Cooking Time: 2-3 mins
Serves: 3-4 people
Ingredients:
Doddapatre leaves: Around 15 nos, washed & roughly chopped
Grated fresh coconut: 3/4th cup
Green chillies: 2-3 nos
Plain Yogurt: 3 tbsp
Cumin seeds: 1/2 tsp
Oil: 1 tsp
Salt: As needed
Water: Around 3 tbsp, adjust according to your needs.
Method:
Heat oil in a small saute pan. When oil is hot, add in the cumin seeds. When seeds turn golden brown, add the green chillies & the roughly chopped doddapatre leaves. Saute till the leaves wilt. (Might take about a minute or two).
Remove the leaves from the heat & allow it to cool.
Add the coconut, salt, cooled leaves along with the chilli & the cumins seeds to the food processor jar. Add couple of tablespoons of water, yogurt & blend well to a slightly coarse paste. Add little more water if needed.
Scoop it out & serve it with hot rice & fritters.
Notes:
I'm lucky that I could get these leaves here too. When my friend moved back to India, she gave her plant to me :) This bajji or chutney will not take more than 5 minutes of your time & yet tastes so delicious. If you have frozen coconut, it could be done in 5 minutes!!
You can read about the medicinal values of these leaves here.
Preparation Time: 5 mins
Cooking Time: 2-3 mins
Serves: 3-4 people
Ingredients:
Doddapatre leaves: Around 15 nos, washed & roughly chopped
Grated fresh coconut: 3/4th cup
Green chillies: 2-3 nos
Plain Yogurt: 3 tbsp
Cumin seeds: 1/2 tsp
Oil: 1 tsp
Salt: As needed
Water: Around 3 tbsp, adjust according to your needs.
Method:
Heat oil in a small saute pan. When oil is hot, add in the cumin seeds. When seeds turn golden brown, add the green chillies & the roughly chopped doddapatre leaves. Saute till the leaves wilt. (Might take about a minute or two).
Remove the leaves from the heat & allow it to cool.
Add the coconut, salt, cooled leaves along with the chilli & the cumins seeds to the food processor jar. Add couple of tablespoons of water, yogurt & blend well to a slightly coarse paste. Add little more water if needed.
Scoop it out & serve it with hot rice & fritters.
- If you prefer, you could add additional seasoning (with some curry leaves & mustard seeds).
- We prefer our chutney thick & not very spicy. So, I have added less chillies.
Never cooked with this leaves, interesting dish,completely new for me.
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