“Sambharbalipaanaache” (Oregano leaves) dry chutney

Just returned last week from our annual trip to Katapadi, our village in Udupi district for the “Ratha-Utsav” (Teru), festival. I had a wonderful time and have come back rejuvenated with some new, easy and healthy recipes!

This dry chutney which I learnt recently is very easy to prepare, tasty too and does not require grinding.This resembles the famous Maharashtrian dish called "Jhunkaa".

You can also try out my other dishes from this "Sambharbalipaan", a wonderful medicinal herb  - “Tomato and Oregano Omlette” and yet another “Sambharbali paanaa” (wet) chutney".
I could manage only a few pictures this time as my camera indicated that batteries are empty.

 

Ingredients:

Oregano leaves (chopped)	About 15
Onion (chopped)	1 medium
Channa dal (split gram)	1 tsp
Udad dal (split black gram)	1 tsp
Methi (fenugreek) seeds	½ tsp
Jeera (cumin)	½ tsp
Haldi (turmeric powder)	½ tsp
Tamarind pulp	1 tsp
Jaggery (powdered)	1 tsp
Sambhar powder	2 tsps
Besan (gram flour)	2 tsps
Coconut gratings (optional)	1-2 tbsps
Oil	3 tsps
Salt	As per taste

Method:

1. Wash the oregano leaves and then chop them finely and keep aside.
2. Mix the gram flour with a little water (see that no lumps are formed) in a bowl and keep it aside.
3. Heat the oil in a pan (preferably non-stick).
4. To it add the channa dal, Udad dal, Methi, Jeera, and fry it for a while till the dals turn slightly brown. Next add chopped onions and turmeric powder. Saute it till the onions turn translucent.
5. Now add the chopped oregano leaves and continue stir frying it for only 2-3 minutes  while keeping the flame on medium.
6. Next add the tamarind pulp, powdered jaggery, grated coconut, sambhar powder and salt. Give it a good stir.
7. Finally add the gram flour mixed with water and mix well for a minute or two and switch off the burner.

 "sambharbali paan" (oregano leaves) chopped

 Dry ingredients being stir-fried

Preparation time : 10 minutes

Cooking time      : 15 mins.

Serves                  :  2

Note:

• This dry chutney can be used as a side-dish too.
• It also goes well with chapattis or as a filling in sandwiches.