Sambarpalli Panna Kadhi (Sambar balli/ Ajwain/ Vonvo/ Doddapatre Leaves Saar).

"Sambarpalli Panna Kadhi (Sambar balli/ Ajwain/ Vonvo/ Doddapatre Leaves Saar)" … sambarpalli is known by several names throughout the nation, like sambar balli/ doddapatre/ ajwain/ Karpooravalli/ Oregano/ Indian Borage/ Ova/ Vonvo/ thymol seeds/ bishop's weed/ carom seeds etc. these small seeds are loaded with health benefits specially for the digestive system … here is an delicious-healthy garlic seasoned kadhi (saar) prepared out of the leaves of the same … tastes awesome served with rice .... Yummilicious ....

** Almost every Indian home has a Sambarpalli/ Ajwain plant in their home or at least in the kitchen window grills specially if they have young children at home. If not leaves at least everybody stores the ajwain seeds in their kitchen as they are used in preparation of many dishes. Both the leaves and the seeds know as carom seeds are good for the digestive system and in case of cold, cough or fever etc.

** I have a small pot in my kitchen window grill with a small plant that gives some leaves and I love adding them to chutney etc. I will not run into more details about the same as all of you are aware of it or you can read about it in the net as well. But do add this on into your diets at times if you have access to it or do plant the same if you are able to. You will never regret adding them or planting them for sure.

** The recipe credit goes to Anuradha Mudalgiri Kamath … Thanks Anuakka, we loved it, sure to prepare this many times. 

** Here is my recipe for "Sambarpalli Panna Kadhi (Sambar balli/ Ajwain/ Vonvo/ Doddapatre Leaves Saar)" .... a delicious kadhi seasoned with garlic that tastes delicious when served with rice or as an appetizer … 

** Wash and chop into small pieces about 20 sambar balli/ ajwain leaves and keep them ready aside. You add in a little bit less too, but I love the color it gives and the awesome aroma of the same.

** Heat 1 tsp of homemade ghee/ toop in a thick bottomed kadai,  add 1 tsp jeera (cumin seeds), 1 tsp black pepper corns (kali miri/ mire), 8-10 green chillies (tarni mirsanga/ hari mirchi) cut to pieces and fry for a few minutes. Now add 2-3 tblsp freshly grated coconut (soyi/ nariyal) and fry for a few minutes. 

** Remove and grind it in a mixer grinder along with a marble sized tamarind (chinchama/ imly) piece, the chopped sambar balli pieces and grind to a very fine paste with minimum water. Remove and add it into a vessel along with enough water to bring to a thick kadhi/ saar consistency. Add salt (namak/ meeta) to taste and bring to a good boil and then allow it to simmer while you prepare for the tempering.

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1 tsp of ghee/ toop in a small pan, add in 6-8 garlic (losun/ lehsun) crushed with a heavy weight. Fry till its turns slightly brownish in color and then pour it over the simmering kadhi/ saar. Remove from fire and keep it aside covered for sometime for the flavors to seep in.

** "Sambarpalli Panna Kadhi (Sambar balli/ Ajwain/ Vonvo/ Doddapatre Leaves Saar)"  is done and ready to be served. Serve this hot with rice or as an appetizer. But it taste great with rice or moong-dal khichidi. Do try this delicious-healthy kadhi/ saar and enjoy the health benefits with your family and friends. Do give me a feedback on how the dish turned out, you can mail me or write in a comment.

** Note : The same can be prepared as Tambuli, just leave out tamarind while grinding the masala and add in 1/2 cup of beaten curds (dahi/ yogurt), do not heat it, just season it, that's it and the tambuli is ready to be served with rice.

** You can use the search option for "Kadhi or Saar" where you will get many more combinations of the same prepared using different kinds of ingredients. Do try out various types of dishes to relish with yummy side dishes that are also included in the Blog. Just use the labels on the right side of the blog for various types of dishes. Enjoy the dishes with your family and friends and do give me a feedback if possible.