Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi)

Madhuri Aggarwal

October 7, 2024

18899 Ratings

Time:Prep: 15 M|Cook: 15 M|Total: 30 M

Makes:2 Servings

Meal:Side Dish

Cuisine:Indian

Doddapatre Tambuli Recipe is a popular healing, nourishing cold yoghurt curry from Karnataka. Doddapatre, also known as Big Thyme in English, Ajwain leaves in Hindi, Karpooravalli in Tamil, Owa in Marathi and Pani Koorka in Malayalam - is known to have a lot of medicinal values. It has a very distinct smell and flavour to it, which resembles camphor and is known to improve digestion, relieve chest congestion and have overall good health benefits. It also reduces skin related issues when crushed and the juice applied on sensitive areas. Tambuli is a cold yoghurt curry made by grinding a herb, vegetable or spice with coconut and a handful of spices. Sometimes it is also given a tempering which enhances the flavours. Serve this Doddapatre Tambuli along with hot Steamed Rice and ghee as the first course during a South Indian lunch or dinner.

You can also try some other soothing yoghurt-based dishes like

Ingredients

4 Indian borage (Doddapatre), cleaned and washed

1/2 Curd (Dahi / Yogurt)

1 Cumin seeds (Jeera)

1/2 Whole Black Peppercorns

1/4 Dessicated Coconut

Salt, to taste

2 Ghee

Instructions for Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi)

To begin making the Doddapatre Tambuli, first thoroughly wash the doddapatre leaves and wipe them dry between kitchen towels.

Then place a kadai on the heat. Heat a tablespoon of ghee in it, and add the doddapatre leaves to the ghee. Sauce them gently on a medium heat until they change colour and sweat. continue to saute until all the water they release has evaporated. The leaves will change colour and reduce to half the quantity.

Take them out of the kadai and transfer them into a mixer and set the jar aside.

In the same kadai, dry roast jeera and black pepper corns till the jeera turns dark in colour and aromatic. Add these roasted spices also into the mixer jar.

Add coconut, salt to the mixer too and grind it using half the quantity of yogurt, until it is a smooth paste.

Transfer the paste into a serving bowl. Top it up with the remaining yogurt and whisk until it is smoothly combined.

Place a tadka ladle on the heat and melt some ghee in it. When the ghee is warm, add the cumin seeds, allow them crackle, and pour the tempering over the tambuli.

Mix well and serve child along with Steamed Rice.