Kadhai Mushroom Recipe [Video]

Kadhai Mushroom Recipe with step by step video instructions. Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry/semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

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I love Mushrooms. It is the meat for vegetarians with loads of umami in it. There is seriously no other veggie that provides that elusive 5th taste that our beloved MasterChef Australia judges talk about.
Btw, are you watching the 12th season? The back to win series with the new jury? I'm completely hooked on.

What is Kadhai Mushroom?

Kadhai is literal terms is an Indian wok or the little vessel you see in my photos. That is a kadhai. So Kadhai Mushroom just translates literally to mushroom cooked in a wok. But as a dish, it is so much more than just that.

Kadhai Mushroom is a spicy melee of mushrooms, capsicum and onions simmered in a freshly ground masala that is so fragrant and a bit of tomato puree for that tartness and body for the curry.

This is probably one of the only curries where I don't substitute the masala with my Garam Masala. It just doesn't taste the same. The fresh masala adds so much flavor that it is almost a sin to substitute it with any store bough mixed spice powder. So I highly recommend making your own spice blend, just for this, and maybe then using it for myriad other curries. 

Kadhai Mushroom can either be a dry or a semi dry curry or it can be a curry with gravy. Every restaurant serves it differently and so can you.

The details...

Kadhai Mushroom is probably one of the easiest curries to make. To make Kadhai Mushroom, toast the whole spices - coriander seeds, cumin seeds, green cardamom, black cardamom, bay leaf, cloves and pepper. Toasting on low heat makes the spices release their oils and makes them more fragrant. Toast the dry red chillies, if using. This can be substituted with red chilli powder or with paprika without affecting the flavor and there is no need to toast it either. Once everything has cooled, make a quick powder.

Next, saute the mushrooms and keep them aside until later. If you don't have the time to do this, just toss them into the curry later and allow them to cook in the masala.

The onions and capsicum are cut into large chunks. This is meant to be a chunky curry. They are sauteed along with ginger garlic paste until they are cooked slightly. Do not overcook the capsicum, it is meant to retain the crunchiness.

Then the tomato puree, turmeric, salt and masala is added along with desired amount of water and the curry is simmered for a few minutes. The mushrooms are added at the end and given a quick stir.

The kasuri methi or dried fenugreek leaves provide an additional salty bitter fragrance that goes superbly with the curry.

Kadhai Mushroom can be served as a side with roti or naan bread or even with rice.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Kadhai Mushroom Recipe

Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato-based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

Recipe Type:  Curry
Cuisine:            North Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Author:                Anupama

Ingredients:

200gms Mushrooms
1 Capsicum
1 Onion
1 cup Tomato Puree
1 Tbsp crushed Ginger-Garlic
1 Tbsp Coriander Seeds
1 tsp Cumin seeds
3-4 dry Red Chillies or 1-2 tsp Red Chilli Powder
0.5 tsp Black Pepper
2 Green Cardamom
2 Cloves
1 Black Cardamom
2 Bay leaves
0.5 tsp Turmeric Powder
1 Tbsp Kasuri Methi
4 Tbsp Oil
Salt to taste
Water as required

Method:

1. In a kadhai or pan, dry roast the coriander seeds, cumin seeds, green cardamom, black cardamom, 1 bay leaf, cloves, dry red chillies and black pepper for 1-2 minutes until fragrant. Remove from heat and allow to cool. Once cool, grind to a fine powder.
2. Cut the onions into petals and chop the capsicum into large chunks. Halve the mushrooms.
3. In the same kadhai heat 1-2 Tbsp oil and saute the halved mushrooms until cooked. Remove from heat and keep aside.
4. Add the remaining oil and add the onions, crushed ginger garlic and 1 bay leaf and saute until the onions are slightly soft.
5. Add the capsicum and fry until the capsicum is slightly browned.
6. Add the tomato puree, turmeric powder, ground masala, red chilli powder if using, salt and saute on low heat for 2-3 minutes.
7. Add water as desired, and simmer for 4-5 minutes on medium heat.
8. Add the mushroom and mix well.
9. Top with kasuri methi and mix well.
10. Serve hot with roti and rice.

If you liked this, you may also like:

Lahsuni Methi Mushroom

Mushroom Cafreal

Vegetable Jalfrezi

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Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe [Video]

Hagalkai Mavinkai Gojju with step by step video instructions. Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet. 

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I first posted this recipe 5 years ago, in June 2015. I remember my mom was in Bangalore and we had gone vegetable shopping with her. She had gotten very excited looking at the Amtekai or Ambada (Hogplums), that were available in abundance at the vegetable shop. We had already picked up the bittergourd or karela or hagalkai and were thinking of the pairing up with the amtekai, when she felt raw mango would be a better accompaniment. So we picked up raw mangoes and bittergourd and came home and made this Gojju. Since then, I make this curry at least once every summer.

What is a Gojju?

Gojju is a curry from Karnataka that is usually sweet and sour. It has tamarind added for sourness and jaggery for sweetness. It may or may not have a coconut base.

Hagalkai Mavinkai Gojju is made using Bittergourd or Karela, that brings a hint of bitterness to the curry, the raw mangoes bring in the sourness, jaggery is added for sweetness and red chillies for the heat.

The prep...

This Gojju can convert a Karela hater. The way in which the karela is cooked brings down the bitterness to such low levels that it is no more unpleasant. The karela is peeled, cored and then salted and left aside for the bitterness to flow out. This can be done days in advance. The salted karela can be kept in the fridge for almost a week. Remove it out when you are ready to cook. The salted karela is squeezed so that the bitter juices are extracted and then can be discarded. Soaking them in water and then squeezing makes it easier to remove the juices.

The squeezed karela is then boiled until it is cooked, the water is discarded. This step removes the more of that bitterness.

The flavors...

The remaining bitterness is balanced with the sourness of the raw mangoes. If the mangoes are not sour enough on their own, use tamarind juice. As mentioned above, the curry tastes good with any sour fruit like amtekai. So if you have any local sour fruit, you can use that.

Jaggery is added for sweetness. Use sugar if you don't have jaggery.

The Gojju has a base of coconut, rice, and lentils along with the spices. The toasted rice and urad dal help thicken the curry. Coconut further helps in mellowing down the strong flavor of the bittergourd or karela.

Hagalkai Mavinkai Gojju tastes best with rice, but if you make a thicker consistency, it can be enjoyed with roti or chapati too.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe

Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     1 Hour 30 Minutes
Cook time:     45 minutes
Total time:     2 Hours 15 Minutes
Yield:                Serves 3-4

Author:                Anupama

Ingredients:

2 Bitter Gourd (Karela / Hagalkai)
1 Raw Mango
0.5 cup grated Coconut
1 Tbsp Coriander Seeds
1 tsp Rice
1 tsp Urad Dal
3-4 Red Chillies
0.25 Fenugreek Seeds (Methi dana)
0.5 tsp Mustard Seeds
0.5 tsp Turmeric Powder (Haldi)
2-3 Tbsp Jaggery Powder
1 Tbsp Tamarind (Optional)
3-4 tsp Oil
Salt to taste
Water as required

Method:

1. Peel and deseed/core the bittergourd (karela /hagalkai). Cut to 0.5" to 1" pieces.
2. Add the cut bittergourd to a bowl. Add 1 tsp of salt and mix well. Keep aside for 1-2 hour. You can also keep it overnight in a box in the fridge.
3. After 1-2 hour, add 1 cup water to the bittergourd and squeeze them gently. Now take a handful out of the water and squeeze well and keep the bittergourd aside. Continue to squeeze all the bittergourd, this helps in removing the bitter juices. Once all the bittergourd is squeezed, discard the water.
4. Add the bittergourd to a kadhai or pan and water to cover it. Cover and cook until the bittergourd is cooked through. Drain the bittergourd and keep aside. Discard the water.
5. Dice the raw mango into small pieces and add to the same kadhai. Add water and cook until the mango is soft. Drain and save the water.
6. In a dry pan, add the urad dal, rice and fenugreek seeds and toast on low heat until lightly golden. Remove from heat and allow to cool.
7. Add 1 tsp oil to the pan and add the dry red chillies and roast until crisp. Remove from heat and allow to cool.
8. Add the urad dal, rice, fenugreek seeds, red chillies, grated coconut and 0.5 cup of the water in which the mango was cooked to a blender. Blend until smooth.
9. Heat the remaining oil in a kadhai for the tempering and add the mustard seeds.
10. Once the mustard seeds splutter, add the ground masala and fry on low heat for 5-6 minutes.
11. Add the turmeric powder, 1 Tbsp jaggery powder, salt and 0.5 cup water and mix well.
12. Add in the boiled bittergourd and mango.
13. Add salt and jaggery to taste if required. If the curry is not sour enough, soak the tamarind in a little warm water and squeeze out the tamarind juice and add to the curry.
14. Add more water if you want a thinner consistency.
15. Simmer on medium heat for 4-5 minutes.
16. Serve hot with rice or chapati.

If you liked this, you may also like:

Pshingiri | Saasav

Pumpkin Curry

Mavinkai Chitranna

Read more ...

Punjabi Dum Aloo [Video]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato-based gravy.


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Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

• It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the number of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!

• Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep-fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 

• Quick-cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe

Punjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato-based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:

250 gms baby Potatoes 
0.75 cup Onion Paste
1 cup Tomato Puree
2 tsp Ginger Garlic Paste
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
20 Cashew Nuts
4 Tbsp Oil
2 Tbsp Kasuri Methi
2 Tbsp Coriander Leaves
Salt to taste

Water as required

Method:

1. Heat up 1 cup of water and soak the cashew nuts in it for half an hour. Drain and blend into a smooth paste.
2. Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
3. Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy.
4. Peel the baby potatoes if you want, else leave them on. Slice the potatoes into half if required.
5. Heat 2 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
6. Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
7. Add the ginger garlic paste and fry on low heat until it is fragrant.
8. Add in the onion paste and cook on low heat for 8-10 minutes.
9. Add in the tomato paste and cook on low heat for 8-10 minutes or until oil separates.
10. Add in the turmeric powder, red chilli powder and garam masala. Mix well.
11. Add the cashew puree and fry for another 4-5 minutes.
12. Add in water and cashew paste. Add water as per the desired consistency.
13. Add in the potatoes and salt to taste. Mix well.
14. Simmer for 2-3 minutes.
15. Add in kasuri methi and mix well.
16. Remove from heat and add coriander leaves.
17. Serve hot with roti or rice.

If you liked this, you may also like:

Babycorn Masala

Lauki Kofta

Garlic and Herb Roasted Potatoes

Read more ...

Sweet & Sour Mango Curry | Saasav | Pashingiri Recipe [Video]

Pashingiri or Saasav is traditional sweet and sour Mango Curry from the Konkan coast of India made by simmering ripe baby mangoes in a vegan masala made of coconut and spices. This curry is popular in the coastal households during Summer.

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Summer is almost over and the love of my summers is going to go out from markets soon. Until then we are going to honour the king of fruits - Mango. For us, in the tropics, summer isn't all about the Sun, we see the Sun all year round. But summer brings with it the delicious juicy selection of seasonal fruits like the mango, jackfruit, guavas and melons. But it has always been the mango that rules my heart.

If you love Mangoes as much as I do, you may enjoy these other mango recipes:

MAVINKAYI CHITRANNA / RAW MANGO RICE
AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE

Lalbagh in Bangalore has been hosting the annual Mango Mela or Mango Festival for years. Every year farmers from around Bangalore set up their stalls to sell naturally ripened mangoes and organic mangoes. In 2019, it started from 1st June and it is scheduled to be around for 3 weeks. So if you are in the city, do not miss it. They have a wide variety at very competitive prices. We went there on Saturday ago and bought several kilograms of Alphonso, and some of these tiny Sugar Baby or Sakre Gutti. 

I bought the Sugar Baby mangoes only to make this sweet and sour ripe mango curry. You heard it right, ripe mango not raw. The first time I made it I called up several people and collected 5 different recipes, before I decided to make this one given to me by my very close friend from Goa. The Goan version uses Turmeric and Asafoetida, which is optional in the Mangalore version.

There are 2 major variants of this curry - cooked and uncooked. The recipe listed here is the cooked one. The other one, where the coconut masala is not cooked, resembles this Tambuli recipe.

This Mango Curry is best served with rice, but can also be served with bread on the side.

Enjoy the mango season while it lasts!

P.S - This is a repost of a 2015 post. Video instructions are added and the post is altered slightly, but the recipe remains the same.

Video Recipe

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Sweet and Sour Mango Curry | Saasav | Pashingiri

Sweet and Sour Mango curry made with ripe mangoes and fresh coconut. This recipe is famous along the Konkan coast (Western coast of India) and is a popular curry in Summers.

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean/ Goan
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3 Servings

Ingredients:

8 small Ripe Mangoes
1 cup Desiccated Coconut
1 tsp Mustard seeds
2-3 Dry red chillies
2-3 Tbsp Jaggery or Sugar
A marble sized ball Tamarind (Optional)
8-10 Curry leaves
1/2 tsp Turmeric powder / Haldi (Optional)
A pinch Asafoetida / Hing (Optional)
2 tsp Oil
Salt
Water

Method:

1. Wash and peel the mangoes and keep aside
2. Soak the tamarind in half a cup of water and keep aside
3. Dry roast 1/2 tsp of the mustard seeds in a pan on low heat for 1 min. Be careful not to burn it otherwise the curry will turn bitter. 
4. Heat 1 tsp of the oil in the pan, add the red chillies and fry for 30 sec or until the chillies are crisp.
5. Grind the coconut, roasted mustard seeds and red chillies into a coarse paste with a little water. 
6. Heat the remaining oil and add the remaining mustard seeds
7. Once they splutter, add the curry leaves and lower the heat
8. Add the coconut paste, turmeric and asafoetida and mix well. Add 0.5 cup of water and simmer for 6-8 minutes. Turmeric and Asafoetida are used in the Goan version of the curry, while it is optional in the Mangalore version.
9. Slightly mash the mangoes and add to the curry
10. Add water to achieve the desired consistency. Add more if eating with rice and less if with bread.
11. Add salt and jaggery. Do not add all the jaggery at once, taste and add. If the mangoes are very sweet, you may not need much. 
12. Squeeze the tamarind in the water and remove the pulp. Add this sour liquid to the curry. Again, like the jaggery, do not add all the liquid at once, taste and add. If the mangoes are very sour, you may not need it.
13. Cook on low heat for 5 mins.
14. Serve warm with rice or bread.

If you liked this, you may also like:

Tendle Bibbe Upkari

Doddapatre Tambuli

Bittergourd Mango Curry

Read more ...

Maharashtrian Tomato Saar Recipe [Video]

Nothing says Summer like red juicy ripe tomatoes. Use the tomatoes to make this simple vegan curry from India. The Tomato Saar is vegan and gluten free.

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Red juicy tomatoes = Summer, right?

Summer is the best and worst time to be in India. Yeah. Let's go with the bad thing first, it is worst because of the heat. If it weren't for the summer rains in Bangalore, I would probably be swimming in a pool of my own sweat. Ugly visual, scratch that. But the best past about Summer, the best fruits and vegetables. 

If you want to have the sweetest fruits, the juiciest fruits, you have to come to India in Summer and then probably hide yourself in an AC room the entire day. 

Come April, I had a good list of recipes I wanted to cook for Summer and share with you guys. As predicted, I never stuck to that list. I really never do, I don't know why I bother. Instead of making what I had so patiently planned (I even set a Google Calendar reminder, I know, that's deep), I went on cooking with what I found in the market. I think it worked out better this way. At least I have been cooking seasonal to a large extent.

This Tomato Saar is just that, seasonal and delicious. But then you get tomatoes all year round, so what's your excuse to not make this? I assume you have nothing, so read ahead.

The history, I first encountered this Tomato Saar when I was in College. We were working to change the hostel mess menu when someone suggested this, and the cooks (lazy as they were) actually agreed to make this. They made it for the trial menu one weekday lunch and for some reason, while I really enjoyed it, it never did make the cut to the final menu. I tend to blame the cook's stubbornness to change, that led to it being out, because it was so delicious. A term I rarely used on anything that came out of the hostel kitchen.

Ever since, I've made this many times when I want a quick curry that does not require me to boil dal or make some elaborate masala. This Tomato Saar is simple, quick, vegan, healthy, gluten free and foremost, it is tasty. It is tangy and spicy and pairs perfectly with rice or with bread. 

To make the Tomato Saar, boil tomatoes, blend them with coconut, garlic and chillies, boil this puree again and season it. That's literally it! I'm really not giving you any excuses to chicken out, am I?

So wishing you a Happy Summer! May you cook with the best of the season's produce.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Maharashtrian Tomato Saar Recipe

Maharashtrian Tomato Saar is a simple yet flavorful vegan curry made from tomatoes and coconut. The dish is made popularly in the Western state of Maharashtra in India. 

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:

3 large Tomatoes, diced
0.75 cup grated Coconut
2 cloves Garlic
2 Green Chilli, roughly chopped
2 Tbsp Oil
1 tsp Cumin Seeds
Curry leaves
Salt to taste
1 Tbsp Coriander leaves, chopped
Water as required

Method:

1. Boil the roughly diced tomatoes in water until soft.
2. Drain the tomatoes and allow to cool. Keep the water it was boiled in aside, do not throw away.
3. Blend together the tomatoes, coconut, garlic and green chillies along with a little water until smooth.
4. Heat oil in a kadhai and add cumin seeds.
5. Once they brown, add in the curry leaves. 
6. Add in the tomato-coconut paste. Add the water used to cook the tomatoes as required to reach the desired consistency.
7. Add salt and boil for 6-8 minutes. Remove from heat and garnish with coriander leaves.
8. Serve hot with rice or bread.

If you liked this, you may also like:

Misal Pav

Dalma

Black Eyed Peas Curry

Read more ...

Doddapatre Tambuli Recipe [Video]

Doddapatre Tambuli is a traditional summer curry made with coconut and curd from Karnataka. This curry is made with Mexican mint leaves or Ajwain Patta.

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There has never been a better time to make Tambuli or Thambli as now. This summer heat calls for eating something that cools your insides.

Every region in India has a yogurt (curd) based curry that is popularly made in summer. Tambuli is one of those curries in Karnataka. It is very similar to Majjige Huli, but is much simpler and cooler. The main difference is Majjige Huli is boiled, while the Tambuli is not cooked, hence, usually needs to be consumed fresh.

Doddapatre

Doddapatre is known as Big Thyme or Mexican Mint in English, Ajwain Patta in Hindi and Karpooravalli in Tamil. It is a leaf that has a pungent and distinct aroma that is closest to the aroma of bishop's weed or ajwain, although unrelated. Some people equate the aroma to that of oregano or mint. This distinct aroma and taste becomes mild when the leaves are combined with yogurt and coconut to make the Doddapatre Tambuli.

My first interaction with this dish was at a Temple. On the coastal belt of Karnataka, there is a Lord Ganapati temple at Idagunji. When my grandfather frequented the place, one had to walk for miles together to reach it and it was hidden away tucked into a forest. I've seen the temple change from a small village temple to a quite popular one. When I used to visit the temple with my parents, it was still pretty small and the highway gave no indication to the tucked away temple. With no Google maps, one had to know the road before hand or had to ask the village folks for directions. It was here that they served a simple meal for lunch - Rice and Tambuli. It was and has been the only meal at a temple that I have relished.

Tambuli can be made with a variety of greens, but the recipe differs slightly with each green. Some are cooked longer while some are used raw. Doddapatre is mildly sauteed until it turn slightly yellow and wilts, this makes them milder in taste. The browned leaves are ground to a fine paste along with green chilli and fresh coconut. Whisked curd or buttermilk is added along with some salt. Then a tempering of cumin seeds and curry leaves, and Tambuli is ready to be served. Tamuli is not heated again, unlike most other curries. Tambuli is served with steamed rice.

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

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Video Recipe

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Doddapatre Tambuli

Doddapatre Tambuli is a traditional summer curry from Karnataka that is made with coconut, buttermilk or curd and doddapatre leaves, also known as Mexican mint or Ajwain Patta. This cooling curry is served with rice.

Recipe Type:  Main Course
Cuisine:          Karnataka
Prep Time:     5 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:

20-25 Doddapatre Leave, chopped
0.5 cup Fresh Coconut, grated
1.5 cups Curd
1 Green Chilli
1 tsp Cumin seeds
A few Curry leaves
3 tsp Oil
Salt to taste
Water as required

Method:

1. Heat 1 tsp of oil in a pan and add the chopped doddapatre leaves.
2. Saute until the leaves wilt and turn slightly yellow.
3. Remove from heat and cool slightly.
4. Fry until the doddapatre turns slightly yellow.
5. Remove from heat and allow it to cool.
6. Grind it along with coconut, green chilli and a little water to a fine paste
7. Heat oil in the pan and add the cumin seeds. Once they brown, add the curry leaves.
8. Remove the pan from heat and add the blended paste. Mix well.
9. Add in whisked curd or buttermilk. Add salt to taste.
10. Add in more water if it is very thick.
11. Serve it with hot rice

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