Doddapatre Thambuli – ದೊಡ್ಡಪತ್ರೆ ತಂಬುಳಿ

I posted the benefits of using Curd (Yogurt) for Health and Beauty way back in 2012. The post if you haven’t seen it yet is linked below:
Curd (Yogurt) for Health and Beauty

I have one pot where I am growing Doddapatre  – ದೊಡ್ಡಪತ್ರೆ  at home. It is called Cuban Oregano in English. Botanical name is Coleus aromaticus.

As I went back to this post, I saw Ms. Deepa Mahishi had posted a recipe for the same. I followed the same steps and created this. It is just out of this world tasty.


  • 1 tsp Jeera
  • 4-5 black pepper
  • 1-2 green chillies
  • A bunch of Doddapatre  – ದೊಡ್ಡಪತ್ leaves
  • 1 tsp Ghee or oil
  • Yogurt 2-3 cups
  • For seasoning, 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 sprig curry leaves, hing and 1/2 red chili.


  • Wash Doddapatre leaves thoroughly.
  • Fry Jeera, black pepper, green chillies, Doddapatre leaves cut into pieces in 1tbsp of Ghee.
  • Once it cools down, grid it in mixer with yogurt.
  • Make seasoning with Mustard, Urad dal, hing, red chilli and Curry leaves in Ghee or oil.
  • Add it to the Tambuli. You can also substitute Spinach for Doddapatre leaves.

Pictorial Procedure:





So, how should we consume this? I had it as is. No accompaniment. It is just delicious. So, can be had without anything. You can eat it with rice, and make a thicker version and eat it with Chapathi also.

15 responses to this post.

  1. Posted by Amma Dumma on October 1, 2015 at 8:16 pm

    Our kannada oma or vaadakki or omakki, in hindi Ajwain, is the seeds of this plant. I have some seed in this plant in our house ( California). It was interesting to see and know that vaadakki is from this plant


  2. Posted by sarveswara on October 2, 2015 at 1:52 am

    I like this very much. we had this plant in our house in Mysore and my mother used to prepare this. but now I have moved to Bangalore and don’t know as to where this leaves are available. people who usually sells greens are not selling this. Thanks for the recipe. any idea where this is available in Bangalore ?


  3. Posted by Mamtha rao on October 2, 2015 at 11:49 am

    If u add 4 to 5 tbspns of freshly grated coconut and grind it with the ingredients it will taste superb. This tambuli has a cooling effect and good for health.


  4. Posted by Deepa Mahishi on October 2, 2015 at 3:56 pm

    Thank you very much for posting the recipe provided by me. Really appreciate it.


    • Posted by meeraghu on October 2, 2015 at 4:05 pm

      Most welcome, Deepa. I vaguely remembered how Mom did it, but your measurements helped. And the my blog helps as me well!


  5. Posted by Srinivasan K on October 2, 2015 at 9:54 pm

    good. thank you.


  6. @meera were you able to find it in the States ? We used to have it at frontyard at home years ago in Blr. Don’t know the source unless if i were to bring a stick from Bangalore.


  7. Posted by sudhierRao on December 15, 2015 at 1:38 am

    Thanks for posting a native indian recipe . However try and avoid frying of these green leaves. They have lot of vitamins which will be lost when exposed temperature beyond 60 deg c. Hence for hygenic purpose you can wash it in hot SALT WATER. later you can cut / crush / squeeze / grind and use as you wish with the masala. it makes a great recipe. good luck


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