Plectranthus amboinicus or Doddapatre

Plectranthus amboinicus or Doddapatre 

Did you know that Plectranthus amboinicus, known popularly as Doddapatre in Kannada language, is a herb with a pungent combination of the aromas of oregano, thyme, and turpentine but with a sharp mint-like flavor?

Plectranthus amboinicus, once identified in English as Coleus amboinicus, a member of the mint family Lamiaceae, a succulent perennial herb, with extensive culinary and medicinal uses, has a pungent combination of the aromas of oregano, thyme, and turpentine, and its leaves in particular giving a sharp mint-like flavor. Its leaves are Tikta (Bitter) and Katu (Pungent). 

Plectranthus amboinicus, previously native to tropical South Africa from whence it was carried to India and Southeast Asia by Arabs and Portuguese, later to Europe and from there to the New World (majority of Earth's Western Hemisphere). In English, it is also called Indian borage, country borage, French thyme, Indian mint, Mexican mint, Cuban oregano, soup mint, Spanish thyme. In India, in particular, it is known by different names in Indian languages such as Doddapatre (ದೊಡ್ಡಪತ್ರೆ) or Sambarballi soppu in Kannada, Karpooravalli (கற்பூரவல்லி) in Tamil, Vamu aaku in Telugu, Panikoorka in Malayalam, Ova in Marathi, and Patta Ajwain in Hindi, is a plant with fragrant leaves used for its many medicinal properties, and as a culinary delight (usually fried in batter). The name 'Karpoora Valli in Tamil is derived from the fragrant leaves , 'Karpoora' referring to "camphor" and 'Valli' meaning "creation", and is appropriately meaning a fragrance creator.

Plectranthus amboinicus or Doddapathre thrives in full Sun, in dry and sunny locations, and is rarely grown in seed because the plants seldom flower and set seed. It grows as mound or bush forming succulent perennial herb up to 5 feet in dimeter and about 3 feet tall if left untrimmed and is intensely scented. Its squatter stems sprawl along the ground and turn upward at the tips, becoming woody when older, younger ones firm-fleshy. The scented leaves, which are extensively used, are petiolate, thick and firm and fleshy in texture. Its leaf with medicinal usage is bitter to taste, and alkaline. Leaves are rather brittle and easily broken, ovate in outline, marginally toothed, apex obtuse to acute, hairy on both sides. The colour of the flowers is purple. It is widely grown in homes.

Doddapatre leaves are used fresh, either whole or finely diced as substitute for sauces; it is particularly useful in making strong odours and flavours, both in vegetarian and non-vegetarian dishes. Its leaves are very good in treating skin allergies and thus is a great home remedy for many ailments such as common cold/phlegm related cough (specially to remove mucus in children), to relieve constipation and acidity, chest congestion and indigestion, and its juice applied externally to cure itching skin. All these medicinal qualities could be achieved through a culinary preparation called "Doddapatre Thambuli" in Kannada language, a curd based cuisine or raita in Hindi. The Thambuli in Kannada - ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ - 'Thampu' meaning "cool/cold" and 'Huli' meaning "Sambar" and hence 'thambuli' is a cooling food. A poplaur recipe for preparing the Doddapatre Thambuli as posted on web pages is reproduced below.

Ingredients to make a limited quantity of Doddapatre Tambuli consist of: Doddapatre leaves- 25 to 30; green chillies-1or 2; cumin seeds -1/4 tsp; grated coconut - 1/2 cup; dry coconut -1/2 cup; black Pepper - 1/2 tsp; Curd/Yogurt: 2 cups; and salt: to taste; and groundnut oil: 1/2 tsp. For tempering use butter oil (Ghee) - 1 tsp; 

mustard seeds - 1/4 tsp; curry leaves: a string; red chilli - 1 (broken); and Asafoetida -a pinch. It is prepared by first washing the leaves thoroughly and draining out the excess water, then 

heating oil in a saucepan followed by adding cumin seeds and frying till cumin seeds turn golden, then add pepper and saute for few secs. Then add the Doddapatre leaves and saute them till the leaves wilt. Add in grated coconut. Once it is warm, grind the fried leaves, spices and coconut in a mixer grinder and transfer it to a bowl. Add in curd, salt and water and then turn off the heat and allow the mixture to cool. and then serve. It is an authentic Karnataka recipe which is said to have many medicinal qualities as stated earlier.

Narasipur Char