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.