Sambarpalli Chutney is a delicious accompaniment to South Indian rice breads such as idli, dosa, neer dosa, pundi (rice dumplings) and the like. I have a little kitchen garden where I grow some herbs and the sambarpalli plant (Indian Borage/Cuban Oregano/Mexican Mint) thrives even during the hottest time of the desert summer. I have had this plant for over 3 years now and it has grown so beautifully that I have shared cuttings of this plant to family & friends. The Indian Borage has a host of health benefits like overall health of your skin to defending you from colds. It is also beneficial in easing arthritic pain, stress & anxiety. It is a plant that is sturdy to withstand extreme heat and requires low maintenance, something that we must all plant in our homes.
Sometime a couple of months ago I decided to make use of these leaves in a proper way. One of my reader friends Aunty Reena shared the recipe from her friend Renny and it sounded really good. I immediately set to work and served the chutney along with rice rava idli (recipe coming up). The taste was awesome and I sincerely thank Ms. Renny for sharing her beautiful recipe with us 🙂
What I love about chutneys is that you can experiment with them and the addition of herbs to your regular coconut chutney is never a bad idea. Roasting of the sambarpalli leaves is essential as they have a strong aroma & taste and lightly roasting them will make them more palatable without reducing their nutritive value. However, if you wish to add them directly you may do so.
If you like this chutney you may also like
Sambarpalli Chutney ~ Indian Borage/Cuban Oregano Chutney
- 18-20 big Sambarpalli/Indian Borage leaves
- 1/2 teaspoon cumin seeds jeera
- 1 cup grated coconut
- 1/2 a marble size ball of tamarind
- 1 green chilli adjust to taste
- 1 inch piece of ginger
For the seasoning:
- 1/2 teaspoon mustard seeds
- 1 sprig 6-7 leaves curry leaves
- 2 teaspoons coconut oil or any other oil
- Wash the leaves well and pat them dry. Heat a skillet and dry roast the cumin lightly for a few seconds and remove it
- Next, roast the leaves till they wilt. Remove and allow to cool
- Transfer all the ingredients to a grinder and add 1-2 tablespoons of water and grind to a semi-coarse consistency. Remove the chutney into a serving bowl.
- For the seasoning, heat the coconut oil and toss in the mustard seeds. When they stop spluttering, add the curry leaves and reduce the heat. Let them sizzle for a few seconds before pouring this seasoning over the chutney
- Serve immediately with any South Indian rice bread like idli, dosa, appams, neer dosa, pundi (dumplings) or with plain white rice and curry.
The nutritional values are only indicative.