Carrot Tambuli & Parata

Ready to Serve Tambuli & Parata

Carrot Tambuli is a gravy side dish. Tambuli is normally served and eaten in the beginning during lunch. Tambuli is prepared using curd or butter milk and healthy leaves or vegetables and very few spices like jeera and pepper. It should be mild (not very spicy).
We from South Canara ( Southern part of Karnataka) prepare tambuli with edible leaves and some vegetables too. Tambuli helps to keep the body cool and digest our food easily.  It is also one of the traditional dish I can say. Tambuli is normally prepared using butter milk or curd. Tambuli should be like butter milk or little thicker than butter milk consistency.
I have prepared this tumbuli many times before and did not write up the recipe. When I saw one of our friend prepared Carrot Tambuli and put up in the face book page I was eager to prepare that day and have it with our lunch. Luckily fresh carrots were there in the fridge and I could make use of it.
Tambuli is normally eaten during lunch, not at night in most of the time. So I used the remaining tambuli for making paratas for dinner and it was soft and thin. Adding some jeera, turmeric powder and garam masala added good taste to the parata.
Lets see some benefits of using carrots in our diet. 
Carrots are rich in anti oxidants, vitamins, dietary fiber and cholesterol free. They are rich source of carotenes and Vitamin A and Vitamin C. Vitamin C helps the body to maintain healthy tissue, teeth and gum. Its anti oxidant contents helps the human body protect from diseases. They are rich in B-complex groups of vitamins like folic acid, B-6. They contain minerals like copper, calcium, potassium, manganese and phosphorus.
Here is a recipe of Carrot Tambuli and we can have them with rice , or use it as side dish with chapatis, pooris, rotis etc.

Things Needed :

Carrots : 2
Coconut : 1 Table spoon
Jeera (cumin seeds) : 1/2 Tea spoon
Black Pepper : 2
Red Chilly : 1
Ingh : a pinch
Curd :  1/2 Cup
Salt : required
Ghee : 1 Tea spoon
Curry leaves : 3 to 4

Method :

1. Wash and clean carrot (just scrape out slightly the outer layer) and grate it. Keep it aside.

2. Cut or grate a spoonful of coconut.
3. Keep a small pan on the fire and heat. Add ghee, jeera and pepper pods. Fry for 10 seconds.

4. Add red chilly, 4 to 5 curry leaves and ingh. Add grated carrots and fry for another 10 to 20 seconds. Put off the fire.

5. Let the friend items cool. Add coconut and grind fried carrot mixture with very little curd or butter milk.

6. Add salt and remove the ground mixture to a bowl.

7. Add curd or butter milk to the ground mixture and mix it well.

8. Add jeera curry leaves ingh splutter to Tambuli and serve with rice or chapati.

Note : Do not fry the mixture for a long time. Do not add too much coconut. Add little curd or butter milk while grinding.
You can add water if the tambuli is bit thick. Adding Jeera splutter adds to the taste. Remember this is only one of the side dish.
Time : 10 minutes
Serves : 4 to 5. 

Carrot Tambuli Paratha.

Things Needed : 

Wheat flour : 2 Cups
Carrot Tambuli : 1 Cup
Turmeric powder : a pinch
Garam Masala Powder : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Oil : 1/2 Cup (Optional)
Salt : Required

Method : 

1. Put Carrot tambuli in a big bowl. Add jeera, salt and garam masala.

2. Add Wheat flour and a spoon of ghee.
3.Mix it slowly and prepare dough. (Add water if required).

4. Now divide the dough in to small portion.( ball size)

5. Roll each ball size dough in to chapati.

6. Keep a pan on the fire and heat. Put a rolled parata and cook for 1 minute. Add oil (optional) and turn the other side and cook.

7. Remove from the pan and serve hot Carrot Parata with the side dish you prepared.

8. Repeat the same with remaining dough.

9. We had this carrot parata with a bowl of curd and mango chutney.

Note :

Do not use any stale tambuli. Your health may get spoiled. Using oil while preparing parata is optional.  Parata taste better when you add oil. You can use cut coriander leaves while preparing dough. Adding more chilly ( green cut chilly or red chilly powder) is optional.
Time : 20 Minutes
Serves : 3 to 4