My home state – Karnataka. Karnataka cuisine – be it Jowari Rotti – Ennegayi, Akki Rotti,Gasgase 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.
Today’s dish is from Malnad (or malenaadu – the hilly regions) region (the Northwestern and
some parts of central Karnataka),consisting of Shimoga, Chickamaglur, and other districts. For those who
have their roots in Karnataka, they would recall that thisregion has inspired many poets like Kuvempu et all to compose many
masterpieces. A lipsmacking thambli along with rice is this Menthye Thambli
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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.
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| 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
Shivamogga, 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)
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| 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 foundhere. 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.
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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) –
1 cup packed - Fresh/ frozen coconut – ½ cup
- Urad dal – 1 tsp (optional)
- Green / red chillies – 3 or 4 ( I used the latter) – (if you use green chillies, you would get a greenish raita. Both are acceptable)
- Salt – to taste
- Cumin seeds – ½ tsp
- Coriander seeds – 1/2 tsp (opt.)
- Yoghurt – 1 cup (sub with plant based for vegan version)
- Tempering : Oil, mustard seeds, red chilli,
asafoetida (simply skip asafoetida for GF) - Oil – 1 tsp
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Method:
- 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). - Grind all ingredients except tempering and yoghurt.
- Mix the paste in whisked yoghurt. Check for salt
and spices. - Make a tempering with mustard seeds, red chillies
and asafoetida. - Pour onto the raita and serve immediately.
- It can be had with hot rice or upma or even rava idli.
Updating this post of 2014 as part of #Foodies_RedoingOldPostGroup where we revisit old posts with new pictures and text.
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14 Comments
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Sooriya
December 17, 2014 at 5:01 am ·Reply
Nice to know!!! Looks yum!
Delectable Flavours
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Unknown
December 17, 2014 at 6:51 am ·Reply
wow it is karukuparavali leaves in tamil isn't it ? very very healthy tambli , My anuty makes bhaji with them 🙂
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Srivalli
December 17, 2014 at 8:22 am ·Reply
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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cookingwithsapana
December 17, 2014 at 9:11 am ·Reply
Sounds very interesting pachadi. Good one from your native state..
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Varada's Kitchen
December 17, 2014 at 11:21 pm ·Reply
Lovely color and very interesting recipe.
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Priya Suresh
December 19, 2014 at 5:50 pm ·Reply
I miss this leaves here, a medicinal value rich leaves na.. Tambli looks excellent and enjoyed reading this beautiful post..
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Sneha's Recipe
December 20, 2014 at 5:03 pm ·Reply
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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Harini R
December 22, 2014 at 11:52 pm ·Reply
I know this is a medicinal plant but never used it for cooking! Very interesting!
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vaishali sabnani
January 1, 2015 at 9:26 am ·Reply
Interesting ..haven't heard of these before ..the raita must be tasting delicious.
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Mayuri Patel
October 7, 2020 at 9:00 pm ·Reply
The only time I've used ajwain leaves is to make bhajia or to chew on them when I've had a tummy ache. Doddapatre Tambli is an interesting recipe and definitely sounds more palatable than chewing the raw leaves. With yogurt and coconut its a winner with me.
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Archana
October 10, 2020 at 3:19 pm ·Reply
Sounds interestingly delicious. I hardly know Karnataka cuisine n enjoyed reading your intro as well as the recipe. Tambli I have heard of never eaten. Sounds awesome.
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jayashree
October 11, 2020 at 12:26 pm ·Reply
I have ajwain leaf plant at home and often make this at home. Love it. In fact, it's only today I had made it.
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mildly indian
October 12, 2020 at 5:15 am ·Reply
Dodapatre thambuli looks delicious. We used to have a huge plant in Bengaluru and pakodas and tambli seemed to be the norm. Now t is hard to find these leaves here.
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cookwithrenu
October 14, 2020 at 12:35 pm ·Reply
We had this ajwain leaves plant at my mom's place, and we just use to pluck and eat it or made pakodas with it. Never tried something likes this. This looks refreshing and yummy.
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