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doddapatre saru | sambar balli rasam

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Doddapatre saru/rasam is healthy and beneficial when you have a cold, cough, body ache with fever . Activates the taste buds after having fever/cold.
Doddapatre (cuban oregano, Spanish thyme, Orégano Brujo (Puerto Rico), Indian Borage) is a very useful medicinal plant. These leaves are used for treating cough, cold, sore throat, and nasal congestion. It is also very useful in balancing the pitta vikruti (imbalance) in our body.

Try this doddapatre tambuli recipe as well

Ingredients for making doddapatre saru:

  • handful of doddapatre leaves
  • 1/2 tsp ghee or coconut oil
  • 6 pepper
  • 1/2 tsp jeera/cumin seeds
  • 1/8 tsp turmeric powder
  • 1 green chili
  • marble size tamarind soaked in water
  • 1 to 2 tbsp jaggery
  • 1 tsp rock salt or salt to taste
  • 1/4 tsp jeera powder
  • 1/4 tsp pepper powder
  • around 2.5 cups of water

for seasoning:

  • 3/4 tsp oil or ghee
  • 1/4 tsp mustard seeds
  • 1/2 tsp jeera/cumin seeds
  • 1 red chilli broken into pieces

Method:

  1. Heat the ghee in pan on medium low heat, once hot add pepper, jeera, fry it for few seconds and then add the leaves
  2. Fry it until the leaves are cooked well and the raw smell disappears
  3. turn off the heat after it is cooked.
  4. Grind the cooked leaves along with 1/4 cup water to a fine paste.
  5. Transfer this to a pan and add enough water, slit the green chilli and add it to the saru. Add salt, jaggery and tamarind extract. Mix it well and let it boil on medium heat

Seasoning:

  1. Heat the ghee/oil in a ladle, once hot add mustard seeds, after it pops add jeera, red chilies fry it for a few seconds add pepper powder and jeera powder, stir it, turn off the heat and add the seasoning to the rasam.
  2. Mix it and you can drink this rasam or serve this with rice as well.
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