This is the second post for the year and I couldn't have been more shameful :) The new house, and the distance to the new office is eating up my time like never before.
Just a few days ago someone asked me why is there a prolonged silence on Slurpy Platter! I said,'the kitchen is active on the weekdays and hyperactive over the weekends with guests pouring in like the rain in Chennai and Bangalore. Where is the time to shoot and write about the new stuff that I try?'. :)
We have been hosting a lot of people of late and any delicacy that I try has only been going into the digestive tracks of people :)
It finally triggered me to write this post because of my colleague and my friends who live in the US who vehemently said they will not accept whatsapp or verbal explanation of this recipe!
And so here we go. I discovered this recipe myself when I was making Tambuli one afternoon. I thought it would
be great to give it a face lift with a rice and gathered my thoughts about the ingredients that would go well with it.
I instantly tried and it was super delicious. Reviews and feedback from the husband's office, my family & friends and my colleagues was more than just positive and appreciative!
Soon I sent this as an entry to a blogging contest and won the 2nd prize! So how can an award winning recipe not go into this space of mine that I identify most with?
I always made this recipe when I was pressed for time, for lunch box, for a quick weeknight meal or a lazy Sunday brunch too! So I'm sure you would love to try it as well. Go ahead.. try and let me know how it turned out for you!
 |
About Doddapatre Herb
- Doddapatre is also known as Indian thyme/ Indian borage has thick fleshy leaves with a coarse texture.
- You can find doddapatre leaves in most Indian household especially in Karnataka. It is used as a 'Mane Maddu' (meaning- common home grown medicine in Kannada). It is widely used for making tambuli, chutney and also as a cough and cold relief.
- Doddapatre has several health benefits and is extremely good for skin allergies and cough.
- In fact a concoction made of doddapatre with honey is an instant relief for dry and wet cough.
- It also instantly relieves skin irritations and itchiness.
- If you do not have doddapatre at home you can get them at your nearest garden store/ nursery. Trust me, it is helpful any day to have a dodapatre plant at home as it grows rapidly and can be used as a medicinal herb anytime you want.
- It requires minimal care and maintenance. You can water them once in two days during winter and once a day during summer. Here you go... Doddapatre Soppina Chitranna.
Serves: 2
Shelf life: 1 day
Shelf life: 1 day
Ingredients
Cooked rice
|
1.5 cups
|
Oil
|
2tbsp + 1 tsp
|
To roast and grind to a paste
Doddapatre Leaves (big)
|
8-10
|
Jeera/ Cumin
|
¾ tsp
|
Channa Dal
|
1 tsp
|
Urad Dal
|
1 tsp
|
Dessicated coconut ( kobbari), chopped
|
½ cup
|
Whole dried Chillies (Byadagi & Guntur)
|
3:3
|
For Tempering
Mustard
|
1tsp
|
Channa & Urad Dal
|
1 tsp (mixed)
|
Hing
|
a generous pinch
|
Groundnuts
|
1 tbsb
|
Curry leaves
|
1 sprig
|
Salt
|
as needed
|
Directions
1. In a wide bottomed vessel (kadai) heat a tsp of oil and add the urad dal, channa dal, jeera and roast them on
medium flame until they turn golden. Transfer it to a mixer jar( blending/pulsing jar or food processor).
2. Now add the red chillies and roast them on low flame until the pungent smell is slightly reduced ( for about
1- 2 minutes). Add the dessicated coconut and fry for a minute until the aroma comes. Cool and add this to the
mixie along with other ingredients.
3. Wash the doddapatre leaves and pull them apart( you don't have to chop them, they cut easily) and put it in
the same kadai and fry for a minute or so until the leaves wilt. Transfer this to the mixie jar as well.
4. Now grind all the ingredients to a smooth paste using little water.
5. Heat oil in a wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing. Fry till it turns golden again and the groundnuts are done ( the skin will start to peel).
6. Now add the ground paste and fry for a minute. Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated.
Note:
4. Now grind all the ingredients to a smooth paste using little water.
5. Heat oil in a wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing. Fry till it turns golden again and the groundnuts are done ( the skin will start to peel).
6. Now add the ground paste and fry for a minute. Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated.
- You can make the paste and store it for about 4-5 days in the refrigerator. Definitely a saviour for your quick lunch box or weeknight dinner if you are pressed for time.
- You can also substitute rice with broken wheat, red rice or foxtail millet if you do not prefer white rice.
- You can use the paste as a chutney for dosa and idly as well. Make sure you don't add the groundnuts when you temper if you are using it as a chutney. Or perhaps grind the peanuts along with the other ingredients if you prefer a nutty taste.