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

Dodda Patre (Coleus aromaticus) Tambuli & Rava Vada

Dodda Patre or Sambara bally is a small herb, and used as home remedy for cold and cough, and also in the south indian cooking. Tabuli or  tampina Huli ( gravy ) means the food which helps to   keep the body cool. Gravy, which is prepared using these leaves is eaten at the begining of our lunch normally. Hot rice and tambuli is a great combination, and it helps to digest your food easily. Tambuli is one of the side dish and served first while serving. Tambuli is one of the traditional dishes of  South Kenara.

Remedy for cold using Doddapatra/Sambara Balli

Dodda Patre leaf is used for cold and cough. Take 2 to 3 leaves, heat a little and squeeze out the juice, mix this juice with salt or honey and have this dodda patre juice for 2 to 4 times a day. 

Recipe

Here is a recipe of Dodda patre tambuli and from that tambuli I have prepared Rava Vada which is a fried yemmy item.  I am sure every one will love to have the tambuli as well as the Dodda patre Rava Vada too. We can have Rava Vada as snack or even during lunch or dinner time.

Dodda patre or Sambara Balli Tambuli
Things needed :

Dodda Patre leaves : 8 to 10 

Jeera : 1 Tea spoon

Pepper pods : 4 to 6

Green chilly :1 

Ghee: 1 Tea spoon

Curd : 1 Small cup

Salt : to taste

Curry leaves : 5 to 6 leaves

Coconut 1 Table spoon

Ingh : a pinch

Method :

1. Wash and keep the dodda patre leaves aside. Grate coconut.

2. Keep a small pan on the fire. Heat and put 1/2 tea spoon of ghee. 

3. Add 1/2 tea spoon of jeera and pepper to the ghee. Let it turn little brown.

4. Add washed dodda patre leaves, green chilly and fry them for 2 to 3 minutes on low flame.

5. Put off the gas and shift the fried mixture to a plate.

6. Now add coconut, salt and ingh to the mixture.

7. Grind this mixture with very little water till paste and remove from the jar.

8.  Add curd to the ground mixture and mix it well.

9. Keep a pan on the fire. Add remaining ghee. 

10. Add jeera and curry leaves to the ghee and fry for 5 seconds.

11. Put this jeera curry leaves mixture to the Ready Tambuli.

12. Serve Tambuli with Hot rice.

Note :

Do not over fry jeera and the pepper pods. Do not add more coconut. You can add butter milk instead of curd. You can add at least 1/2 cup of water to the tumbuli. Usually Tambuli is prepared with savoury  butter milk. You can also use thick curd and mix the mixture and use it as Raitha for chapatis. 

Time : 10 minutes

Serves : 3 to 4

Rava Vada: 

Things Needed : 

Dodda patre Tambuli : 1 Cup

Rava (Samolina) : 2 Cups (Medium size)

Salt : to taste

Jeera : 1 Tea spoon

Oil : To Fry

Ground Nuts : 2 Table spoons  (optional)

Method : 

1. Take a big bowl and mix rava, tambuli, salt and jeera and roasted ground nuts.

2. Add a spoon of oil and mix it nicely. 

3. Prepare the dough. (Poori dough consistency)

4. Divide the dough in to small portions.

5. Now keep a pan on the fire and heat.

6. Add oil and heat.

7. Take a small portion of the dough and pat on your palm .

8. Put this patted vada in hot oil and fry on both sides.

9. Fry them on medium flame. 

10. At time you can fry 3 to 4 Rava Vadas

11. Repeat the same with remaining dough.

12. Serve this  hot Vadas with chutney or Ketch up.

Note:

You can also use cut onions if you wish. I did not. You can also add more oil to get them crispy. Heat 3 table spoons of oil and add it to rava, and rub rava with that oil and then add tambuli to rava. Mix it well and prepare the dough. Do not keep the dough for resting once you mix tambuli.(It absorb more oil).  You can also dry grind roasted ground nuts. I added as it is.

Time : 20 minutes
Serves : 3 to 4

Sambar Balli /Dodda Patra leaves

Snake Gourd pulp Tambuli

Snake gourd is a vegetable  which is high water content, low in calories, fat free but filling and great to include in weight loss diets. Snake gourd also contains a lot of firber which can help to keep your digestive tract healthy. The firber is also helpful for those with diabetes. It is also a good source of minerals like magnesium, calcium and phosphorus.
Here I used Snake gourd pulp for Tambuli. Tumbuli is a side dish which keeps our body cool and healthy. Normally tumbuli is prepared with butter milk, fresh coconut and other spices and consumed or served in the beginning of the servings. We can have this tumbuli with rice, chapati, poori or toti too.
Things needed :
Snake gourd Pulp : 1 cup
Fresh coconut: 2 Table spoons
Pepper pods : 2 to 3
Jeera : 1/2 Tea spoon
Ghee : 1 Table spoon
Salt : as required
Green chilly : 1
Ingh : a pinch
Curd : 1 Cup
Mustard seeds : 1/4 Tea spoon
Red chilly: 1
Curry leaves : 4 to 5

Method:
1. Scoop out the tender pulp from the Snake gourd and boil or cook in pressure cooker for 6 to 8 minutes using little water, and green chilly and keep it aside to cool.

2. Now keep a pan on the fire and heat. Put ghee. Add jeera and pepper seeds Fry for 10 seconds. Put of the gas.
3. Now grind fresh coconut, fried jeera and pepper and cooked Snake gourd pulp. Use the water from the cooked pulp.
4. Add salt and ingh and grind and mix it well. Now remove the ground mixture from the jar and pour it to the  bowl.
5. Add curd and mix it thoroughly.
6. Now once again keep a pan on the fire. Add the remaining ghee. Put mustard seeds and red chilly. Let the mustard seeds spurt. Add curry leaves and put this spurt mixture to the ready tumbuli and serve with rice or chapati.

Note : You can fry snake gourd pulp while frying pepper and jeera. Fry until it gets tender. Cooking the pulp is good for health. You can also use butter milk instead of curd. Using butter milk is a healthy way but adding curd to the tumbuli taste best. Use less water while boiling.
Time : 15 minutes.
Serves : 2 to 3

Doddi Patre or Sambara Balli - Tambuli

DoddiPatre or Sambara balli is a herb plant. The leaves of this plant has many medicinal values, like when you have cold  or throat pain , you can just eat one or two leaves with little salt inside it. It purifies the blood too.  This perticular dish is a side dish and usually served in the beginning of the lunch goes very well with rice.

Things Needed: 

Sambara balli Leaves: 15 to 20

Butter Milk : 2 cups.

Salt :  required.

Ghee : 1 Tea spoon.

Jeera ( Cumin seeds ) : 1/2 Tea spoon.

Pepper Seeds : 5 to 6.

Ingh( Asofetodia) : a pinch.

Red Chilly : 1 

Coconut : 1 Table spoon

Method: 

Wash and keep the leaves aside. Now keep a pan on the fire. Put ghee and heat a bit. Add jeera and pepper seeds, and red chilly and fry for 20 seconds. Add the sambara balli leaves and fry nicely till the colour change or till its little soft. Add ingh to it and remove the mixture from the pan. Leave it for cooling.

Now grind the fried mixture with fresh coconut and little butter milk nicely . Put the ground mixture in a small bowl. Add salt and remained butter milk or curd. Mix thoroughly  and make it more liquidly. Serve this dish in the beginning of the lunch. You can also add  little fried jeera and curry leaves just before serving . 

Note : Fry the leaves on low flame till soft. You can also avoid coconut if you do not like it. But coconut will give a bind to the ingredients and taste better. 

Nelli kai Tambuli .(Goose berry - Tumbuli ).

Nellikai/Gooseberry Tambuli is a gravy and it goes well with plain rice and also with chapatis ( as one of the side dish).

Tambuli (in Kannada/Karnataka/India, is prepared using buttermilk which helps to cool our body. Tambuli/Tampina Huli ( gravy that cools and take care of our body), is one of the famous and healthy dish in Udupi/Dakshina Kannada/South Canara and Malanadu. The Sun rays are stronger and the weather here is mostly hot and so eating tambuli in the beginning of the lunch helps and take care of the body naturally. Tambuli can be prepared with many things like, curry leaves, different varieties of edible leaves and other things.
I have used 2 Gooseberry and the spices with little fresh coconut and little curd.
Let us see some benefits of having NelliKai/Gooseberry in our diet.
Nellikai/Gooseberry is also known as Amla in India. It is rich in Vitamin C and helps to balances the food we eat and nourishes the brain and strengthen the lungs. Helps to detoxify our body. It also increases the skin health and very nutritious for hair. It acts as an antioxidant and strengthen our eyes. Helps to improve muscle health and enhances the fertility. Gooseberry is rich in Vitamin C, antioxidants and iron and it helps the hair growth, strengthen the roots of hair, maintains colour of hair and gives a natural shine. Gooseberry is also used as hair tonic.to hair. Eating gooseberry helps the body to absorb calcium in a positive way. Calcium is one of the essential mineral to have strong bones, teeth and nails. It is good for diabetic people and women who suffer from menstrual pains. Gooseberry is rich in fiber and good digestive content.
It is an easy dish and suits to all age group in a healthy way.
Let us see the recipe now :

Ingredients:

Nellikai/Gooseberry : 2 to 3
Red chilly :1
Jeera : 1/2 Tea spoon.
Black Pepper seeds : 2 to 3.
Coconut : 1 Table spoon.
Curry leaves : 4 to 5
Ghee : 1 Tea spoon.
Curd or butter milk: 1 cup.
Salt : to taste.
Ingh/Asafoetida : a pinch.

Method :

1. Wash and cut Nellikai (Goose berry ) in to small pieces. Wash curry leaves and keep it aside.
2. Grate coconut and keep it aside.

3. Keep it on the fire and heat. Put ghee in the pan. Add jeera, ingh, red chily, pepper.
4. Add curry leaves and fry nicely till jeera turn slightly golden brown.

5. Add cut gooseberry pieces and fry for a minute. Put off the fire. Add coconut and let it cool.

6. Grind all the fried ingredients with coconut with very little water till smooth
7. Remove from the mixi jar and put it in a bowl. Add curd and salt.

8. Add jeera seasoning to Gooseberry Tambuli and serve with plain rice or any other main dish.

Note: 

Do not add more water while grinding. Add a cup of water to the curd mix it well and then add it to the ground mixture. Use of ghee to fry and seasoning is a must. (Oil fried ingredients are not that healthy). Adding curd instead of buttermilk is optional. Do not add more chilly. Tambuli should be soft and mild. 

Time : 10 Minutes

Serves : 2 to 3

Seeme Badane Kai (Chayote squash) Gasi......

Seeme Badane kai  Gasi is a thick curry and can be eaten with rice, Chapati, poori or even with Doda or Idlies..

Things needed :
Seeme Badane kai :1
Fresh grated Coconut: 3 Table spoons.
Green chillies : 3 to 4
Ginger : small pieces.
Jeera : 1/2 Tea spoon.
Turmeric powder: a pinch.
Salt : as required.
Oil or ghee : 1 Tea spoon.
Mustard seeds: 1/2 spoon.
Urd Daal: 1/2 Tea spoon.
Curry leaves: 6 to 8.
Coriander leaves.
Method:
Wash and remove the outer skin of Seeme Badane kai, cut into small pieces and cook them until they are very soft. Grind grated coconut, green chilly, jeera and ginger with little water. Grind till paste, remove from the mixi jar and keep it in a small bowl. Cut coriander leaves and keep it aside.
Now keep a pan on the fire. Add ghee or oil and heat.
Add mustard seeds and urd daal. Let the mustard seeds spurt. Add asafortida and curry leaves to it. Add cooked Seeme badane kai pieces and ground coconut mixture. Put salt and a pinch of turmeric powder. Add little water if required.
Boil for 3 to 4 minutes and put off the gas. Now  add cut coriander leaves and serve Seeme badane kai Gasi with Hot rice and a spoon of fresh ghee on the top.
Note : Must cook the vegetable till its soft.  You can also use beans carrots and potatoes along with Seeme badane kai. No tomato or tamarind should be added to this curry.
Serves : 2 to 3.

Onion Tambuli & Parata

Tambuli is a side dish which is served in the beginning of the lunch. It is prepared using curd or buttermilk. Tambuli helps in keeping the body cool and for good digestion. Tampu means cool and huli is curry.

Tamubuli is one of the special dish from South Canara and Malnadu area. The summer days are screeching hot and you need to find a way to cool your body. So the people from here knew to keep themselves from the nature. Tambuli is one of the must dish done during the summer season.
Varieties of tambuli can be prepared. Many edible, medicinal valued leaves are used to prepare tambuli. Example : Ondelaga, Indian Origano/ Dodpatre/Sambar balli, Vitamin leaves and curry leaves. Likewise methi seeds/fenugrik seeds are used for tambuli.
Here I have tried onion tambuli. And then tried parata with remaining tambuli.
I have used the same ingredients like jeera, pepper and red chilly with curry leaves.
Let us see the recipe now :

Things Needed :

Onion : 1
Coconut: 2 Tablespoons.
Curd : 1/2 Cup
Red chilly :1
Pepper : 3 to 4 seeds.
Jeera :1  Teaspoon.
Salt ; To taste
Ghee: 1 Teaspoon
Curry leaves: 8 to 10 leaves
Ingh/Asafoetida : A pinch

Method :

1. Wash and cut curry leaves and keep it aside.
2. Remove the outer layer of onion and wash it. Cut into small pieces.

3. Keep a pan on the fire and heat. Put 1/2 Teaspoon of ghee.
4. Add 1/2 teaspoon of jeera/cumin seeds and pepper pods and fry for 10 seconds.
5. Add red chilly and curry leaves and fry for a minute.
6. Add ingh/Asafoetida and put off the fire. Add 2 tbspoons of grated coconut. Let it cool.

7. Grind the friend mixture with very little water till paste.

8. Add cut onion and salt. Just churn once. Remove the ground paste from the mixi jar to a bowl.
9. Add 1/2 cup of curd and mix the content nicely.

10. Add jeera, ingh and curry leaves seasoning (use ghee to season the ingredients).

11. Mix it nicely.
12. Serve the " Onion Tambuli " with plain rice.

Note 

Do not grind the mixture after adding onion pieces. (1 or 2 churns will be do). Use of more/less coconut is optional. Fry the ingredients on low flame.Use of buttermilk instead of curd is optional.
Do not add more chilly. Tambuli should be soft and not spicy.
Time : 10 Minutes. (The whole process)
Serves : 3 to 4 

Onion Tambuli Parata :  Method.

1. Take a big bowl and put 2 cups of wheat flour. Add onion tambuli. Add salt, 1/2 teaspoon of jeera, turmeric powder and red chilly powder.(1/2 Teaspoon)

2. Mix it well and add required water. (little by little) and prepare dough. (Add a teaspoon of ghee).

3. Divide the dough into small portions. Keep a bowl of dry wheat flour aside.
4. Dip the small size of wheat dough and roll it as chapati.

5. Keep a pan on the fire and heat. Sprinkle little oil on the pan/tava.
6. Put rolled parata and cook on both sides. (Medium flame).

7. Onion Tambuli Parata is ready to serve with the curry of your choice.

8. Repeat the same with remaining dough.

Note : 

Adding any spice to the dough is optional. (Example : chat masala , garam masala or green chilly paste etc). Cooking on low flame will be lead to hard chapati.(Kakra : Maharastrian dish). Adding any leaves like spinach, methi, coriander, dil is optional.
Time : 20 Minutes
Serves : 2 to 3 (6 to 8 chapatis can be prepared).