Doddapatre-ellu sweet chutney recipe | sambarballi-ellu sweet chutney | Ajwain leaf sesame seeds chutney
By Latha on March 17th, 2016
This doddapathre - ellu (sesame seeds) or ajwain leaf and sesame seeds chutney prepared using doddapatre leaves, ellu (sesame seeds), fried red chili, jaggery, tamarind and coconut. The ellu, sesame seeds and jaggery combination gives an unique taste to this doddapatre chutney. Serve this tasty and healthy chutney with either rice or dosa.
Doddapathre is a well known medicinal plant and is known by different names across the world. Please visit our main post "collection of recipes from doddapathre" for brief introduction, medicinal properties, different names and more recipes from doddapathre leaves or Coleus amboinicus leaves.
We have also posted various other recipes from doddapathre leaves like doddapathre bajji, doddapathre thambuli or raita, doddapathre thambuli, doddapathre onion chutney and doddapathre chutney. Click on the names to read them as well.
Preparation time: 10 min
Cooking time: 15 min
Serves: 3
Ingredients: (measuring cup used = 120ml)
- 15-20 doddapathre leaves / sambar balli leaves
- 2 -4 red chilli
- 1 tsp ellu / sesame seeds / til
- 2 cloves chopped garlic
- small marble sized tamarind
- 1/2 tsp jaggery
- 1 cup grated coconut
- Salt as per your taste.
Ingredients for tempering:
- 1 red chilli
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 2 tsp cooking oil
Instructions for making doddapathre ellu (sesame seeds) chutney:
- Wash, pat dry and chop doddapathre leaves.
- Heat a frying pan. Add in red chilli and sesame seeds. Fry under medium flame.
- Once the sesame seeds are swollen, add in chopped garlic pieces and continue frying.
- Fry until the raw smell of garlic has gone. Then add in chopped doddapathre leaves.
- Fry until the leaves are soft. Switch off the stove.
- Wait until the fried ingredients are cool. Grind it with coconut, salt, jaggery and tamarind.
- Temper it with oil, red chili, mustard seeds and urad dal. Serve it with rice or dosa.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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