DODDA PATHRE THAMBULI

THAMBULI

DODDA PATHRE PLANT IN MY GARDEN

Thambuli is a side dish prepared out of curds and it simple to prepare. Some call it thambli. Thambuli has derived from Kannada word “Thampu” which means cold. It is very soothing and very tasty dish. Thambuli is prepared with greens, vegetables or even with spices such as coriander, pepper, ginger, fenugreek seeds and cumin seeds. Thambuli is prepared with ground Black gram dhal paste also. Dodda pathre thambuli is very tasty preparation which I am going to explain here.

DODDAPATHRE

Ingredients

Doddapathre leaves 2 fists full.

Pepper: 1½ teaspoon

Cumin seeds: 1½ teaspoon

Fresh coconut gratings: 4 table spoons

Curry leaves: 2 sprigs

Salt: to taste

Ghee: 2 teaspoons

For seasoning

Mustard: 1 tea spoon

Cumin seed: 1 teaspoon

Red chillies: 2, broken into pieces

Asafoetida: one pinch

Method

Wash doddapathre leaves and pat them dry. Cut them in to small pieces.

Heat 1 teaspoon of ghee in a pan and roast cumin seeds and pepper till they are aromatic. Add doddapathre and fry. Plenty of water is released.

 Fry till all the water gets evaporated and leaves change in colour. Allow to cool. Transfer these in to mixer jar, add coconut gratings and ½ cup of curds and grind it to a smooth paste. Add remaining curds and salt to taste give one turn. Transfer the paste in to a serving dish.

Heat one spoon of ghee in a pan. Add mustard seeds, cumin seeds red chilli pieces and asafoetida. Allow them to crackle. Add curry leaves and fry for a few seconds. Add the seasoning to the dish and serve with steaming rice.