In this episode of Active Cooking, Divya shares with us the recipe for Doddapathre Chutney.
Divya works as a personal assistant for the director of BMRC, situated in Shantinagar. “I have a one-year-old son and my husband is a businessman. I like experimenting while cooking and very often, you would find me trying to make a completely new dish.” Divya has also been featured on shows for various TV channels like Udaya TV.
• Doddapathre leaves
• Grated coconut
• Green chillies
First, take a frying pan and roast the leaves using no oil. Fry till the raw taste is gone and then take the pan off the stove.
Put the fried leaves into a mixer jar along with the coconut, a small bit of tamarind, the green chillies, salt and the jaggery. Grind with a little water. Make sure that all the ingredients are mixed well and then pour it into a bowl.
Take a pan and add one or two teaspoons of oil into it. Once the oil is heated, add mustard seeds and some hing into it. Once the seeds have crackled, take it off the stove and pour it directly on to the chutney as garnish it.
According to Divya, this chutney tastes the best when served with dosas and akki roti. Bon Appetit!
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