Vitamin Leaves Tambuli Chapati/ Paratha

Vitamin Leaves/Chakramuni leaves are healthy herbal leaves that we prepare so many dishes using these leaves. Tambuli/Tampina Huli ( brings cooling effect to our body), spicy dosa also can be prepared using these leaves.

I love to give a twist to my recipes. But in a healthy manner of course. This time I tried Chapatis/Parata using Vitamin Leaves Tambuli. (Prepared it for afternoon lunch). Vitamin leaves tumbuli Chapatis are soft and yummy to have them. Try and enjoy and it fits into all the age group, at any time of the meals. (Breakfast/lunch/dinner).

Let us see the recipe Now :

Things Needed : 

Vitamin Leaves Tambuli : 1 Bowl

Wheat flour : 2 Cups

Jeera/Cumin Seeds : 1/2 Teaspoon

Red chilly Powder : 1 Teaspoon

Coriander leaves : 1 Tablespoon

Salt : As required

Water : If required

Ghee /Oil : 1 Tablespoon ( To Add)

Oil : 2 to 3 Tablespoons : ( To Cook ).

Method :

1. Take a big bowl. Add wheat flour, salt, ghee and mix it well. Wash and cut coriander leaves and add. 

2.Add Vitamin leaves Tambuli slowly and prepare chapati dough.

3. Kneed the dough well. Divide the dough into small portions.

4. Keep a dry wheat flour (1 cup ) in a big bowl or plate.

5. Take a small portion of the dough turn as ball shape. Turn as flat with palm.

6. Dip in dry flour and roll as chapati with a chapati roller.

7. Keep a chapati tava /pan on the fire and clean it with a kitchen towel/tissue.

8. Put the rolled chapati and cook. Sprinkle oil on the top. Press a little around chapati with a spatula.

(Mogachuva kai).
9. Turn the other side and cook for a minute.(Medium flame).

10. Remove it from the pan and serve hot " Vitamin Leaves Tambuli Chapati/Parota" with a side dish of your choice.

11. Repeat the same with remaining chapati dough.

12. You can have these chapatis with plain curd also. 

Note :

No need to rest the dough. Do not use stale tambuli. You might affected by food poison. Different types of tambuli can be used.  Adding more chilly powder is optional. Use of oil instead of ghee is optional. You can also add grated carrots or thin cut methi leaves to the dough. (Optional).

Time : 30 Minutes.

Serves : 2 to 3 .
http://nsomayaji.blogspot.in/2017/06/vitamin-leaves-tambuli.html

Vitamin Leaves Tambuli

Vitamin leaves/Elavarige leaves/Chakramuni leaves are filled with vitamins and medicinal values. We can prepare Tambuli/buttermilk curry, chutney and even spicy dosa using Patrode dough.

I have used Vitamin /Chakramuni leaves, fresh coconut gratings, curd and some simple spices. Always prepare tambuli with mild spicy taste. It helps the body to get good nutrients of the vegetable we used.
Tambulis are very famous in South Canara and Malenadu sides.
Vitamin plant is also known as Multi Vitamin plant. The leaf contain Vitamin E, K, B and Vitamin C.The leaves are low in calories and fat. They are rich in protein and dietary fiber.
Tambuli should be eaten in the beginning of the lunch. Or you can drink it as soup. Eating tambuli in the beginning helps to digest the food properly, keeps our body and mind cool. Normally we eat tambuli during the lunch time with plain rice.
Udupi Special and Traditional Tambuli. It helps to keep our mind and body cool and healthy.
Let us see the recipe Now :

Things Needed :

Vitamin leaves : 1 to 2 Handful
Grated coconut : 2 Tablespoons
Pepper Pods : 2 to 3
Jeera /Cumin seeds : 1/2 Teaspoon
Red or Green chilly : 1
Salt : As required
Curd : 1/2 Cup
Water : 1 to  1 1/2 Cup
For seasoning :
Jeera/Cumin seeds : 1/2 Teaspoon
Ghee : 1 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : A pinch

 Method :

1. Remove the leaves and wash it nicely. Let it dry a bit.

2. Keep a pan on the fire and heat. Put 1/2 teaspoon of ghee.
3. Add 1/2 Teaspoon of jeera and pepper pods. Fry nicely. Add ingh and washed vitamin leaves.
4, Fry nicely on low flame for 1 to 2 minutes. Add chilly and fry.

5. Put off the fire and add grated coconut and mix it well.
6. Let it cool. Grind it with little water til it turns as paste. (Use very little water to grind).

7. Remove from the mixi jar to a bowl.

8. Mix it nicely and add required salt. Add 1/2 cup of curd and 1 cup of water. Mix it well.

 
9. Keep a pan on the fire and heat. Add remaining 1/2 teaspoon of ghee. Add jeera and fry.
10. Add curry leaves and ingh. Put this seasoning to the tambuli bowl. Mix it well and serve.

Note : 

Fry the ingredients on low flame. Adding more pepper pods or chilly is optional. You can use curd to grind the ingredients. The cream in curd might turn the gravy very creamy. So use plain normal water to grind and then add curd and mix it. Adding more water to curd and make it more liquidy is optional. No need to add any coriander leaves on the top.

You can use curry leaves, palak leaves, methi leaves, Ondelaga /Timire leaves/dodda Patre/Saambar balli leaves to prepare Tambuli. Leaves do contain loads of healthy benefits, vitamins, minerals and dietary fiber.
Time 15 Minutes.
Serves : 3 to 4.

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

Radish Tambuli & Rava Rotti

Radish Tambuli is one of the side dish and we can have them with plain or  any masla (spicy) Rice, Chapati, Poori or any kind of rotis.(Naan, Parata etc).
Tambuli is a famous South Canara dish and it is served first. It is prepared using any vegetable (most of the vegetables) and lightly spiced with jeera and pepper. Then added butter milk or curd. Tampu means cool and huli means gravy dish. Tampina Huli has become Tambuli. It helps to cool our body. The weather in Southern part of Karnataka, is screeching hot. Eating these type of Curd or Butter milk preparation helps to cool and take care of our health. Radish Tambuli is not only tasty it is good for health too.  Radish is called as  Moolangi in Kannada language.
Lets see some benefits of eating Radish in our diet.
Radish is very good for the liver and stomach. It contain anti oxidants and it purifies blood and eliminates toxins and waste. Very good for treating Jaundice. Radish contain fiber and roughage and this helps for good digestion and helps in curing constipation and piles.
 Regular use of Radish helps to solve urinary disorder problems and juice from the radish helps to cure inflammation and burning feeling during the urinary infection..Radish is good for people who suffer from respiratory disorder, Bronchitis and Astama. They help to decreases congestion of respiratory system since they contain anti congestion qualities. They are rich in vitamins and protect the respiratory system. They are rich source of potassium and helps to maintain the blood pressure and diabetes.They also rich in Vitamin C and helps to build a good immune system in our body. The other benefits like, radish work as a good appetizer, mouth and breath freshener, laxative and metabolism regulator. Regular eating of radish help to improve blood circulation. They are good treatment for headaches, acidity, constipation, nausea, obesity, sore throat, whooping cough, gall stone treatment and gastric problems.
Radish Tambuli should be eaten for lunch .I have prepared Rava rotti using this Tambuli. We all liked it and you can give a try too..
This is an easy and healthy recipe. The remaining tambuli is used for Rava Rotti (next day breakfast) with carrot.

1. Radish Tambuli :

Things Needed :
Radish  : 2
Red Chilly : 1
Pepper Pods : 3 to 4
Jeera : : 1/2 Tea spoon
Coconut : 1 Table spoon
Salt : required salt
Curd : 1 small cup
Ingh : a pinch
Ghee : 1 Tea spoon
Curry leaves : 5 to 6

Method :
1. Wash and remove the outer skin of Radish. (slightly scrape it out.).
2. Wash again and cut them in to small pieces.
3. Keep a small pan on the fire. Add ghee and 1/4 Tea spoon of jeera, pepper pods and a red chilly.

4. Fry nicely till jeera turn bit brown. Add cut radish, 2 to 3 curry leaves and ingh.
5. Slightly fry them for 1 minute. Put off the fire and leave it for cooling.

6. Grind this fried radish mixture with a table spoon of coconut, required salt and very little water. ( till paste).

7. Remove from the mixi jar and put it in a small bowl. Add curd to it. Mix it well.

8. Add jeera and curry leaves splutter. Radish Tambuli is ready to serve.

Note : Adding savoury curd enriches the taste of Radish tambuli. You can add butter milk instead of curd. The consistency is according to your taste. When you add buttermilk it turns very watery. I have added curd. Buttermilk can be used for grinding mooli and coconut mixture too. Using butter milk is healthy optional.
Serves : 4 to 5
Time : 10 minutes.

2. Carrot - Rava Rotti using  Radish Tumbuli.

 Things Needed :
Medium size Rava : (Semolina) : 2 Cups
Carrot : 2 (Medium size)
Radish Tambuli : 1 cup
Salt : Required
Oil : 3 to 4 Table spoon
Method :
1. Take a big bowl. Add Tambuli , rava, salt  and carrot. Mix it well.

2. Add required water and prepare the dough. (Little thicker than idli dough consistency).

3. Keep a dosa pan on the fire. Heat. Sprinkle little oil all over the pan.
4. Now let the flame be low. Take a handful of the rotti dough and spread it slowly like circle form.
5. Sprinkle little more oil on the roti and level the roti in same thickness. Cover and cook on both sides. ( let the flame be medium while
  cooking). Turn the other side and cook on that side for 20 seconds. Rava Rotti is ready to serve.

 6. Repeat the same with remaining dough.
7. Serve with any side dish you have prepared.

Ready to Serve Rava Rotti with Raw Jack Curry.

Note : You can add onions, capsicum to the dough. Taste may differ. ( I did not). Adding more coconut also adds to the taste. ( I did not). Serve with little butter on the top of Rotti.( optional). Do not use any stale tambuli. It is not healthy and you might be sick. Adding more chilly is optional. You can also use Ragi, Jola or Rice flour instead of Rava.
Time : 30 minutes.
Serves : 3 to 4.