Doddapatre(SaambraaNI) Soppina Rasam

Ingredients:
1 bunch of Coleus Aromaticus / Doddapatre / SaambraaNi
Lemon sized Jaggary
1 Green Chilly
1/2 tsp Pepper Rasam powder
Grape sized Tamarind
Salt to taste
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves

Recipe:

Clean the doddapatre leaves and wash them. Chop them into small pieces as shown in the picture below. Cut green chilly into two pieces.

Put 1-2 tsp ghee in a thick bottomed vessel and heat it. Add chopped doddapatre leaves, green chilly and fry them for about 5 mins in medium flame.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.

Put this fried leaves in a vessel. Add tamarind water, salt, jaggary, pepper rasam powder and sufficient amount water and bring it to boil. Keep the rasam in medium flame for about 3-4 mins.

Put mustard seeds, cumin seeds and 1/2 tsp ghee in a pan. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.

Doddapatre(SaambraaNi) Soppina Chitranna

Ingredients:
4 - 5 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
1 cup White Rice
3 - 4 Green Chillies
1/2 cup grated Raw Mango
2 large Onions
4 - 5 tsp Peanuts / Ground nuts
2 tsp Bengal Gram seeds
1 tsp Black Gram seeds
1.5 tsp Mustard seeds
Big Pinch of Asafoetida powder
1 tsp Turmeric powder
Salt to taste
6 - 8 Curry leaves
1/4 cup grated Coconut
3 - 4 Tbs Oil

Recipe:
Wash the rice, cook and keep it aside.

Wash the Doddapatre leaves and keep them aside.

Separate the leaves from the stem, chop them into small pieces as shown in the picture below.

Cut green chillies into 2 pieces. Chop the onion into long thin pieces as shown in the picture below. Grate the mango and keep it aside.

Put mustard seeds, black gram seeds, peanuts, bengal gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add asafoetida powder, cut green chillies, curry leaves, chopped onion, salt, turmeric powder and fry them for about 3-4 mins in medium flame until onion turns light golden in colour.

Add grated mango, chopped Doddapatre leaves and fry them for about 5-6 mins until its cooked.

Add cooked rice and mix well.

Add grated coconut and mix well. Keep the Chitranna in low flame for about 2-3 mins and serve hot.

Doddapatre(SaambraaNI) Soppina Tambli

Ingredients:
1 bunch of Coleus Aromaticus / Doddapatre / SaambraaNi
1 - 1.5 cups grated Coconut

1 Green Chilly

5 Black Peppers

1 tsp Cumin seeds(1/2 tsp for Grinding + 1/2 tsp for Seasoning)

1 - 1.5 cups Buttermilk

Salt to taste

1 tsp Mustard seeds

1- 2 broken Red Chillies

2 - 3 tsp Ghee

Recipe:

Clean the doddapatre leaves and wash them. Chop them into small pieces as shown in the picture below. Cut green chilly into two pieces.

Put 1-2 tsp ghee in a thick bottomed vessel. Add cumin seeds, black pepper and fry them for about 1 min in medium flame. Add chopped doddapatre leaves, green chilly and fry them for about 5 mins in medium flame.

Grind grated coconut, fried doddapatre leaves,  into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add it to tambli. Mix well before serving. It goes well with rice.

Sabudana(Sabbakki) Payasa

Ingredients:
1.5 cups of Sago Pearls / Sabudana / Sabbakki
1.5 cups Sugar
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 - 2 tsp broken Cashew nuts
1.5 tsp Raisins
3 - 4 Cardamoms
Pinch of Salt (optional)

Recipe:

Put sago pearls in a heavy bottomed vessel and fry them in low/medium flame for about 5-8 mins.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 4-5 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel and bring it to boil. Add sago pearls and cook them well by covering a lid. Add sugar, pinch of salt and bring them to boil.
Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in color.

Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds, fried cashew nuts, raisins and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Mambala(Sun Dried Mango Pulp) Gojju

Ingredients:

2 - 3 inch long piece of Sun dried Mango Pulp / Mambala
1 - 2 large Lemon sized Jaggary
3 - 4 Green Chillies
Salt to taste
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 tsp Oil

Recipe:

Put Mambala in a bowl and add around 2-3 cups of warm/hot water and keep it aside for about 30ms.

Mash it properly or put it in a mixer and grind it for few seconds. Mash the green chillies. Add required amount of jaggary, salt, water and mix them well.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.