Kudi gatti recipe
Experience the authentic and nutritious recipe of Kudi Gatti or Thambli Gatti, thoughtfully presented with step-by-step visuals. Hailing from the Mangalore region of Karnataka, this traditional dish holds both cultural and health significance. Kudi Gatti is a delectable chutney prepared using a blend of mixed leaves or herbs, including coriander seeds, ajwain seeds, red chili, pepper, salt, tamarind, and garlic. It pairs exquisitely with steaming hot rice and a touch of ghee.This recipe is not only wholesome but also carries a deep-rooted tradition. I learned it from my Mother-in-law, who passed it down from my Grandmother. It has been a staple during postnatal care and is believed to aid digestion, alleviate stomach-related ailments, and provide relief from common colds, as per my Mother-in-law's wisdom.To make Kudi Gatti or Thambli Gatti, a variety of tender leaves are utilized. Some examples include drumstick leaves, guava leaves, cashew nut tender leaves (geru soppu), ivy gourd leaves (thonde soppu), curry leaves, ili kivi, garaga, bilpatre kudi, honnagine soppu, kaki soppu, nekkare, nela nekkare, nela nelli, chakramuni, elluri kudi, vayuvilanga kudi, among others. In the near future, I will share their names and corresponding pictures. Additionally, a small amount of spinach and fenugreek leaves can be added, or any other suitable leaves of choice. This chutney can be stored for up to 2 days, and if needed, it can be boiled again for reuse.
Ingredients
- 1 big bowl of mixed green leaves
- 2 tsp coriander seeds
- 1 tsp ajwain seeds or carom seeds
- 1/2 - 1 tsp pepper
- 4 - 5 red chili
- Small gooseberry sized tamarind
- Salt as per your taste
Ingredients for tempering:
- 4 tbsp coconut oil or any other cooking oil
- 1 red chili, broken
- 1/2 tsp mustard seeds
- 1 medium sized garlic, peeled and chopped
Instructions
- Collect, clean and take a big bowl of mixed green leaves. I have used around 15 varieties of leaves.
- Transfer it to a wide deep pan. add in coriander seeds, carom seeds (ajwain seeds), red chili, pepper, salt and tamarind.
- Add in 1/2 cup of water, close the lid and cook until soft.
- Wait until cool, transfer it into a mixie jar and grind until smooth.
- Prepare tempering using oil, mustard seeds, broken red chili and chopped garlic.
- Next add in ground paste from previous step.
- Stir and boil it for 2 minutes and switch off the stove. Serve it with hot steaming rice and ghee.
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