Tuesday, February 3, 2015

Tambuli & Wheat Flour Rotti

 Tambuli is a gravy dish which is prepared using Palak and Dil leaves and combined with cup of curd. This Tambuli as we call in Kannada is served in the beginning, is mostly eaten with rice. Tambuli helps to keep your body cool and is very healthy dish. You do not feel thirst after the meal. There are different varieties of Tambuli and prepared mostly using the same ingredients. We use pepper pods, jeera and just one red or green chilly with a spoon of fresh coconut. Jeera and pepper pods along with red chilly fried in ghee and then added the leaves. The leaves are nicely fried along with pepper pods. When the fried ingredients cool down it is ground with fresh coconut and butter milk.(very little to grind).  Salt and More butter milk or curd is added to ground paste and mixed with fried jeera, ingh and curry leaves.  This is how we prepare Tambuli and  eat and serve. Normally tambuli is not prepared in the night, because the reason is the body may develop cold. Not only that using the savoury buttermilk or curd might disturb our sleep.
I wanted to make use of the remaining Tambuli so thought of mixing that with wheat flour and preparing the Rotti. I love rotti and enjoy, any time of the day. For Wheat Rotti I have used wheat flour, fresh coconut, onions, ginger and green chilly.

Let us know some benefits of having Palak in our diet.
Spinach (Palak) is a store house for many  nutrients. They are very low incalories and fats. Palak is rich in soluble dietary fiber and it helps to control cholesterol. They are also rich source of several vital anit -oxidant vitamins like Vitamin A, Vitamin C and Vitamin K which helps to build a strong bones. They contain good amount of many B- complex vitamins like vitamin -B 6 and Vitamin B. Palak leaves contain good amount of minerals like potassium, magnesium, copper, iron and zinc. It is also good source of omega - 3 fatty acids.
Tambuli can be eaten with plain rice or it can be one of the side dish for masala rice or chapati.

1. Tambuli 

Things Needed :
Palak leaves : A small bundle or 1/2 of one bundle.
Dil Leaves : Handful.
Curd  or butter milk : 1 Cup
Jeera : 1/2 Tea spoon
Methi seeds : 4 to 5 
Pepper pods : 4 to 5
Red or green chilly : 1
Ingh : a pinch
Ghee : 1 Tea spoon
Coconut : 1 Table spoon
Curry leaves : 4 to 5
Salt : To Taste

Method :

1 Wash and cut leaves and keep it aside.
2. Grate coconut and keep it aside.
3. Keep a small pan on the fire and heat. Put 1/2 Tea spoon of ghee. Add  methi seeds, jeera and pepper pods. Fry for 10 seconds.

4. Add palak leaves and red chilly. Fry nicely for 2 minutes. Put off the gas and let the ingredients cool down.
5. Grind coconut and fried ingredients. little ingh and salt nicely with very little water. Remove from the mixi jar. 

6. Add a cup of curd or butter milk and mix it well.
 7. Keep a pan on the fire. Add ghee and 1/4 spoon of jeera. Fry for 10 seconds and add curry leaves.  Put off the fire.
8. Add this fried jeera to Tambuli.  and serve as one of the side dish during lunch.

Note :

Do not burn jeera while frying. Fry on low flame. I have used red chilly. ( green chilly can be used instead of red chilly).
You can add little curd while grinding the fried leaves instead of water. But I used water.
Time : 10 minutes
Serves : 3 to 4

2. Wheat flour Rotti 

Things Needed :
Wheat Flour :  2 Cups.
Tambuli : 1 Cup
Onions : 2
Coconut : 1/2 Cup
Green chilly : 1
Ginger : an inch 
Coriander leaves : 2 Table spoons
Curry leaves : 6 to 8
Salt : Required
Oil : 1/2 Cup

Method : 

1. Remove the outer skin of onions, wash it and cut them into small. Keep it aside.
2. Wash green chilly, curry leaves, coriander leaves and cut it in to small.
3. Grate coconut and keep it aside. Wash and remove the outer skin of ginger wash it again and grate it.
4. Now take a big bowl and put wheat flour, Tambuli , onions, green chilly,  ginger, and coconut all together.
5. Add salt and mix it nicely. Add water if required.
6. Keep a pan on the fire. Heat. Sprinkle some oil around the pan.
6. Take a handful of rotti dough and spread it around like dosa on the pan. ( Use fingers to spread).
7. Sprinkle one spoon of oil on the top, cover and cook for 1 to 2 minutes.
8. Turn the other side and cook for 1 minute. . Repeat the same with remaining rotti.

9. Wheat flour rotti is ready to serve. Serve with the side dish you prepared

 10. Serve Hot Wheat Rotti with a spoon of ghee on the top of Rotti.

Note : 

You can use rice flour or rava or Jowar ( Jola ) instead of wheat flour. You can also add grated carrots instead of onions.
Using more or less oil is optional.Do not make the dough watery. It should be able to spread on the pan. Thin or thick rotti can be prepared. (optional)
Time : 30 Minutes 
Serves : 3 to 4


  1. Yumm..looks very tasty. Tambuli is my favorite...lovey roti too.

    1. Thank You VidyaLakshmi Chandrahas..for the lovely words ...

  2. I feel very connected with all your recipes :) lovely combo and delicious flavors!!