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)
Course Side Dish
Cuisine Mangalorean
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
18-20big Sambarpalli/Indian Borage leaves
1/2teaspooncumin seedsjeera
1cupgrated coconut
1/2a marble size ball of tamarind
1green chilliadjust to taste
1inchpiece of ginger
For the seasoning:
1/2teaspoonmustard seeds
1sprig6-7 leaves curry leaves
2teaspoonscoconut oilor 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.