Tag: Indian Borage

In the last post, I shared a recipe for making a chutney out of Dodda Patre leaves. Here is another recipe to make Dodda Patre chutney.

Ingredients

15-20 Dodda Patre leaves washed, pat dried and chopped

1 tbsp Urad Dal

1 tsp Sesame seeds

½ cup grated Coconut

8-10 corns of Pepper

½ tsp Tamarind juice

Salt to taste

2 tsp oil

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili

Method

1. Heat oil. Fry the chopped Dodda Patre leaves till it changes color.
2. Dry roast the urad dal till it turns slightly brown. Set it aside. Repeat this with the Sesame and Pepper corns, one after the other and set aside.
3. Dry roast the coconut for a minute.
4. Grind the fried leaves, the roasted ingredients with the tamarind and salt to a coarse paste with very little water.
5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste and mix well.

Serve with rice, dosa or chapathi. This chutney also serves as a good spread for sandwiches.

Indian Borage (Plectranthus amboinicus) or Mexican Mint is a medicinal plant grown in most parts of Southern India. In Karnataka, it is called as Dodda Patre. Its fleshy leaves have an Oregano like flavor and are used extensively in cooking and for curing various ailments.

Doddapatre is a hardy plant and grows easily in pots. Most people in Southern India have it in their garden considering its health benefits. A detailed account of its health benefits is available at http://www.urbanmali.com/health-benefits-of-indian-borage-doddapatre/

Here is a recipe for a chutney made from the Dodda Patre leaves that is delicious and very easy to make.

Ingredients

15-20 Dodda Patre leaves washed and dried

1 Red Chili

½ tsp Urad Dal

½ tsp Chana Dal

1 tsp oil

½ cup grated Coconut

½ tsp Tamarind juice

Salt to taste

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili

Method

1. Wash and chop the Dodda Patre leaves.
2. Heat oil. Add the urad dal and the Chana dal. Add the Red chili. Fry till the dals turn slightly brown. Remove all the dals and the red chili and set aside.
3. To the same oil, add the chopped Dodda Patre leaves and fry till it wilts and changes color as shown above. Remove and set aside.

   

    

4. Grind the roasted ingredients to a fine paste with the coconut, tamarind and salt.
5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste, mix well and fry for a minute.

Serve with rice, dosa or chapathi. You could also use it as a sandwich spread.