Sambarpalli Chutney /Ajwain Leaves/ Doddapatre
Doddapatre chutney is a delicious and healthy South Indian chutney made from doddapatre leaves, also known as Cuban oregano, or Mexican mint. This chutney can be enjoyed with rice, idlis, dosas, or as a side dish.
Doddapatre chutney is a flavorful and medicinal and is popular in either as chutney or as tambuli. The leaves are sautéed with spices like chilies, tamarind, and coconut, then ground into a tangy, paste. Its strong, oregano-like aroma and slightly pungent taste make it both a culinary delight and a home remedy staple.
The benefits of doddapatre chutney go beyond taste—it’s traditionally used to relieve colds, coughs, indigestion, and skin allergies. The leaves are rich in antioxidants, vitamin C, and antimicrobial compounds that support respiratory and digestive health. This plant is known by names: in Hindi, it’s called Ajwain Patta or Sambrani Patta; in English, it goes by Indian Borage, Mexican Mint, or and in Marathi, it’s referred to as Ova Paan or Patta Ajwain.
Here’s a simple and flavorful Doddapatre Chutney recipe using ajwain leaves or karpooravalli :
Ingredients
- 20–25 Doddapatre (Indian Borage) leaves
- ½ cup grated fresh coconut
- 4-5 garlic pods
- 2–3 green chilies (adjust to taste)
- 1 small marble-sized tamarind
- 1 tsp cumin seeds
- ½ tsp black pepper
- Salt to taste
- 1 tsp oil
For tempering :
- 1 tsp ghee or oil
- ¼ tsp mustard seeds
- 1 dry red chili
- A pinch of asafoetida (hing)
- Few curry leaves
Instructions
- Wash and pat dry the Doddapatre leaves.
- Heat 1 tsp oil in a pan. Add cumin seeds, garlic pods and black pepper. Once aromatic, add the Doddapatre leaves and sauté until they wilt and shrink.
- In a blender, add the sautéed leaves, coconut, green chilies, tamarind, and salt. Add a little water and grind to a coarse or smooth paste, depending on your preference.
- Heat ghee or oil, add mustard seeds, red chili, hing, and curry leaves. Let them splutter and pour over the chutney.
Enjoy with hot rice, dosa, idli, or chapati
