Doddapatre(SambraNi Soppina) Chutney

Ingredients:
1 cup of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
Pinch of Turmeric powder
Salt to taste
Small grape sized Tamarind
2 Red Chillies
3/4 cup grated Coconut
1 tsp Mustard seeds
1/4 tsp Cumin seeds
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1 tsp Ghee
1.5 tsp Oil

Recipe:

Clean the doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add chopped doddapatre leaves, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature. Put 1/2 tsp oil, red chillies in a pan and fry them in medium flame until it gives nice aroma.

Grind grated coconut, fried red chillies, tamarind, salt into smooth paste by adding sufficient amount of water. Add cooked doddapatre leaves and grind them together for about 1 min.

Put 1 tsp oil, mustard seeds, cumin seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.

Potato(Aloogadde) Murku

Ingredients:
3 cups White Rice (Preferred: Sona Masuri)
3 medium sized Potatoes
4 - 5 Red Chillies
1/2 tsp Asafoetida powder
3/4 cup Black Gram seeds
1 cup Dalia Split
2 cups Rice flour
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
5 - 6 tsp Butter
Salt to taste
Oil

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with red chillies, asafoetida powder, salt into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil.

Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Wash the potatoes, cook the potatoes in pressure cooker by adding required amount of water. (2-3 whistles) Once the pressure goes off, remove the outer cover and grind it into smooth paste by adding little amount of water as shown in the picture below.

Add butter, cumin seeds, sesame seeds, ground potato paste to the vessel containing rice batter and mix them well. Add powdered black gram seeds, dalia split, rice flour and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil. Fry it in medium flame until it turns golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.