Ajawain Leaves aka Doddapatre Soppu Chutney

 (From Banu's Cookbook)

The plant that these leaves are a part of is also known as the 'Indian Borage,' which is also called the ajwain plant sometimes. The leaves of this plant are the real stars. They are bright green in color and are broad and pulpy. The reason these leaves are known as ajwain leaves, despite being a part of a completely different plant, is that they have a smell that is similar to that of carom seeds. This is known as "Doddapatre" or "Sambhar" Soppu in Kannada. 

Ingredients:

2 tbsp sesame seeds
2 tbsp channa daal
2 tbsp ural daal
1 tsp jeera seeds|
2-3 red chillies

25-30 Ajwain leaves
1/4 cup fresh grated coconut
2 tbsp Tamarind paste
2 tbsp jaggery
salt to taste

For Seasonining:
1 tsp mustard seeds
1 tsp urad daal
curry leaves a few
Oil for cooking and seasoning

Method:

1. Dry roast channa daal, urad daal, sesame seeds, jeera and red chillies until it is golden brown. Set it aside.
2. Wash the ajwain leaves well so that there no dirt and bugs, let it dry for some time. Chop the leaves roughly.
3. In a pan, heat a tsp of oil, add the chopped ajwain leaves and sauté for a few minutes until you see the leaves soften and leave some water. 
4. In a blender / grinder - add the roasted daals, grated coconut, tamarind paste, jaggery and salt and blend it well.
5. Now to this add the sauted and cooled ajwain leaves and pulse it a few times. Do not grind the leaves into a smooth paste. 
6. Heat some oil, add mustard seeds and once they splutter, add urad daal and curry leaves. Add the seasoning to Chutney
7. Enjoy the Chutney with hot rice and ghee. 

Notes:

1. You can use more or less ajwain leaves per your taste and same goes to red chillies.
2. You can use your choice of red chillies, green chillies or even whole peppercorns. 
3. You can add garlic if you so like, but I feel like in this chutney it will take away the taste from the ajwain leaves.