"Sambharbali Paan" (Oregano leaves) chutney

I am told that this chutney is quite common and known to the local people of Mangalore, Udupi & coastal areas of Karnataka. However, I was not aware of this chutney until my sister-in-law gave this recipe to me (sometime back) when she saw the "Sambharbali" plant in my balcony garden and ever since I have been preparing this simple,delicious and healthy chutney.

Generally, when my stock of coriander leaves (in the fridge) get exhausted, I pluck a few sambharbali Paan (oregano leaves) from my (balcony) garden and prepare this chutney as all the other ingredients necessary are generally available at home at any given time.

Ingredients:

Sambharbali paan (oregano leaves)	8-10 medium size leaves
Jeera (cumin)	2 tsps
Coconut gratings	¾ cup
Green chillies	2 or as per taste
Tamarind	a marble sized lump
Ghee (clarified butter)	1 tsp
Salt	As per taste

Method:

1. Wash the sambharbali paan (oregano leaves) thoroughly with water and pat dry them with a kitchen towel.
2. Heat ghee in a pan. Add to it jeera and the sambharbali paan. Fry it on a low flame till jeera has turned light brown and the sambharbali leaves have wilted. Remove from the flame and allow it to cool..
3. Grind all the ingredients (coconut gratings, fried and cooled jeera and sambharbalipaan, green chilies, tamarind, and salt) to a fine paste.

A variation: This chutney also tastes good when mixed with ½ a cup of curds (yoghurt) and can be served as raita.

                     

Note:

This chutney goes well with idli, dosas, or chapattis or pakodas and can be used  as a sandwich spread too.