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:
- Wash the sambharbali paan (oregano leaves) thoroughly with water and pat dry them with a kitchen towel.
- 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..
- 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.
