Sambarpalli leaves are also known as Panikoorka in Malayalam, Doddapatre in Kannada, Ajwain Patta in Hindi and Indian Borage in English. They are very good for digestion and also to cure common cold.
It’s amazing how good music can change your mood completely. This morning as I woke up, checked my YouTube subscriptions and saw that T series has released something called a mixtape which is a combination of two beautiful songs. Today’s was a mix of Tera Chehra and Jaan Meri, both of which are soothing songs, the mixtape sung beautifully by Jubin Nautiyal and Tulsi Kumar. It gave a wonderful start to my day and I loved it so much that I listened to it on repeat. ❤️
So since I am in a pleasant mood, I decided to utilize it to blog a new recipe (Make hay while the sun shines 😀). This chutney might look like a simple recipe but it’s a very special one. Not only does it taste super delicious, is healthy, made from our home grown leaves and importantly learnt from one among my favorite people, Mamta mai. ❤️
Me and her are so similar in many many ways that she calls us as twins with 25 years difference 😂😂. We met each other through food groups, then realized we are related distantly and now we bond just like two long lost siblings and gel along like best friends. 😍 It’s super sweet how she cares for me and her love is very precious for me. ❤️
So when she shared this recipe of Sambarpalli chutney, I had to try it as we have loads of these leaves in our backyard, all thanks to my husband’s gardening skills. For him, plants are his love and passion in midst of his hectic work life, something which makes him very happy. Here is the sambarpalli bush which came in as a small plant but look at how well it has grown. 😍
So, here’s sharing the recipe of this chutney made from homegrown leaves. A very healthy yet delicious chutney. Hope you all try and love it. Happy and healthy cooking! ❤️
Thank you so much Mamta mai for this recipe. ❤️🙏
Recipe Credit : Mrs Mamta Shenoy
About 8 to 10 Sambarpalli leaves
1 tsp Oil
1 tsp Jeera/ Cumin seeds
3 to 4 Green chillies
4 Garlic pods
3/4 Cup Coconut
1 tsp Tamarind paste
Salt to taste
Step by step recipe:
1. Heat oil in a pan and add cumin seeds. Fry for few seconds. Add green chillies and garlic. Fry till garlic turns slightly brown in colour. Add sambarpalli leaves and fry till it wilts.
2. Allow it to cool. Then add it to a mixer jar along with coconut, tamarind and salt.
3. Add little water as needed and grind to a smooth paste. Serve as a rice accompaniment or with idlis or dosas.
* You can another version of chutney with these leaves here – Sambarpalli leaves Chutney . This version is without garlic.
* The leaves I have taken are tender, small ones. If the leaves in your plant are large ones, 5 to 6 will suffice for the amount of coconut mentioned.
* These leaves are very healthy and I use them in two ways apart from making chutney:::
1. I put couple of leaves in a vessel along with water. Heat it and take steam inhalation when even having the slightest of cold symptoms.
2. Heat the leaves in a pan as shown in the first picture. Then when it starts oozing water, remove it and crush it using mortar and pestle. Sieve the juice and mix honey (for kids above one year old) . Give as medicine for kids and adults when suffering from cold or stomach ache. Works very well. Take about 6 to 8 small leaves for one dose.
Hope these home remedies are helpful to you too. These leaves are really magic!
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