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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Sambarpalli Chutney ~ Indian Borage/Cuban Oregano Chutney

November 30, 2017

Sambarpalli Chutney ~ Indian Borage/Cuban Oregano Chutney

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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 🙂

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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

Curry Leaves Chutney

Ridge Gourd Peel Chutney

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Sambarpalli Chutney ~ Indian Borage/Cuban Oregano Chutney

This chutney is not only delicious but also packs a punch into your morning breakfast. It is a healthy accompaniment to idli, dosa, appam, neer dosa or pundi (rice dumplings)
5 from 1 vote
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Course: Side Dish
Cuisine: Mangalorean
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 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

Instructions

  • 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.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Chutneys Dips & Sauces

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Comments

  1. Rumana says

    November 30, 2017 at 11:08 pm

    Refreshing looking chutney..

    Reply
    • Shireen Sequeira says

      December 4, 2017 at 10:09 am

      Thanks Rumana!

      Reply
  2. Rebecca Mahoney says

    October 12, 2018 at 12:46 am

    I’ve grown cuban oregano/ Mexican mint for several years now. I love it! I live in the southern USA. Where can I get curry leaves?

    Reply
    • Shireen Sequeira says

      October 18, 2018 at 8:46 am

      Hi Rebecca,

      You could try at the local Asian store (Indian/Pakistani/Sri Lankan or Bangladeshi) – They would most likely stock the curry leaves

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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