Doddapatre rasam recipe | How to make doddapatre saaru | Ajwain leaf rasam
By Latha on December 16th, 2015
Doddapatre saaru or ajwain leaf rasam recipe explained with step by step pictures. This sweet and sour saaru or rasam recipe prepared using doddapathre or Indian borage leaves. Doddapathre rasam or saaru is a gravy prepared using doddapathre leaves, tomato, tamarind and fresh spices. This is a simple rasam recipe from doddapathre leaves with no dal, no coconut and no rasam powders. Tastes very good with rice or idli. You can also reduce the water and serve it with chapathi.
Doddapatre saaru is very healthy and very simple to prepare. 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 Indian borage 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.
You can find many saaru and sambar recipes on this website, under saaru-sambar recipes section.
Preparation time: 10 min
Cooking time: 15 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 15-20 doddapathre leaves / Indian borage leaves
- 2 medium sized tomato
- 1/2 lemon sized tamarind
- 1/2 lemon sized jaggery
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 red chili
- 1/2 tsp crushed pepper corns
- 1/4 tsp turmeric powder
- 1 green chili
- 4-5 curry leaves
- 2 tsp cooking oil / ghee
- Salt as per your taste.
Instructions for making doddapathre rasam or saaru:
- Wash and chop doddapathre leaves and tomato. Also keep all other ingredients ready.
- Next heat a frying pan. Add in oil, broken red chili, mustard seeds and cumin seeds.
- When the mustard seed splutters add in slit green chili and curry leaves. Followed by add in crushed black pepper and turmeric powder. Saute for few seconds.
- Add chopped tomato and fry until tomatoes are soft.
- Add in finely chopped doddapathre leaves and fry until leaves are soft.
- Add salt, tamarind extract and jaggery. Also add in required water.
- Bring it to roling boil. Serve it with hot rice. By adding less water, you can prepare curry and serve it with chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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