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)
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.