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.