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.
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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.
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