Ondelaga / Timare Tambuli

Ondelaga /Timare as we Udupians call it is one of the herb family plant. It is filled with loads of medicinal values. I have been preparing this tambuli for so many years and I think missed out publishing it here.

Ondelagav / Gotu Kola is called as Centella  Asiatica.
ತಿಮರೆ /ಒಂದೆಲಗ or Gotu Kola is called as Bramha Manduki in Hindi, we call it as Ondelaga or Timire, (Kannada Language), in Malayalam it is called as Kodangal / Muyalcheyi, Marathi - Karinga  /Karivana. In Tamil Vallarai and in Telugu - Saraswataku / Brahmi. In Urdu it is known as Brahmi Buti.
This is not a Brahmi leaf, but still people call it as Brahmi since it is full of medicinal herb. Even in other countries like, India, Malaysia, China, Africa,  Shri Lanka, Vietnam and other Asian Countries. It is one of the ancient medicinal herb used to cure some of the diseases.
Gotu Kola is used for preventing hair loss, it also heals the wounds fast. It is good for skin care and soothe nervous disorders. It helps to in respiratory issues. It is filled with antioxidant properties and helps in many ways. (Removal of scars). It helps to reduce the wrinkles. It relieves the Psoriasis symptoms. It has anti- inflammatory properties and it fight bacterial infections. It helps in reducing the swelling and pains caused by inflammation. It helps in preventing Nervous Disorders. It helps in reducing the stress. It boost memory power. It helps to detoxify the body and regulates the blood pressure.
Please Note :
Pregnant women and people who are suffering from stomach upset please do not use the leaf.
Let us see the recipe Now :
This Tambuli is from Udupi and Dakshina Kannada style.
We normally do not fry or roast this leaf since all the good medicinal value is said to be disappeared once you fry/dry roast it.
Tambuli is a curd curry, actually it is done with butter milk after churning the butter. Butter Milk is naturally good for health since there is no fat in it.
Ondelaga Tambuli is heavenly to have at the beginning of the lunch. Tambuli is normally not prepared in the night, since the savoury taste causes the bad dream at night.
Let us see the recipe Now :
No Garlic or Onion is used here. This is one of the traditional dish of Brahmins/ Pure vegetarians. 

Things Needed : 

Ondelaga/Timire /Gotu Kola : 1 Handful
Fresh Grated Coconut : 2 Tablespoons
Curd /Butter Milk : 1 Cup
To Fry :
Ghee : 1/2 Tsp
Jeera : 1/2 Tsp
Pepper Pods : 1/2 Tsp
1 Green/Red Chilly
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 (Optional).

To Season :
Ghee : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Tsp
Ingh / Asafoetida : A little
Curry leaves : 4 to 5
Salt : As required

Method :

1. Wash and clean Ondelaga Leaves. Cut the leaves and keep it for using it.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and heat. Add ghee, jeera, 5 to 6 pepper pods and fry nicely.
4. Add ingh and curry leaves. Put off the fire and put ondelaga leaves, grated coconut and mix it nicely.

5. Grind it with required salt and very little water. Shift the ready ground tambuli to a serving dish.

6. A cup of curd and mix the tambuli nicely.

7. Add jeera seasoning fried in ghee.

8. Serve with plain rice.

Note :

Do not use the curd to grind tambuli. It should be either with water or butter milk. Use of curd is better to have good taste. Adding chilly while frying is optional. Tambuli should be mild spicy. Do not add more chilly.
Time : 15 Minutes

Serves : 2 to 3 

Ondelaga Gotu Kola Butter Milk

Ondelaga/ Gotu Kola is one of the healthy medicinal plant and we do make use of the leaves. We can prepare Tambuli (South Canara /Malenadu Karnataka Special side dish. We can prepare chutney using this leaves. Ondelaga leaves are good for hair, skin and has loads of medicinal properties and good for our health.

Many a times Ondelaga/Timire is called as Brahmi leaves. But they are not. Brahmi leaves are different from Ondelaga leaves.These Ondelaga leaves are known as Gotu Kola leaves.
The other common name is Asiatic Pennywort or Indian Pennywort.

Let us know what do they call Gotu Kola in different regions of India 
In Kannada it is known as Ondelaga or Timire. ( ತಿಮಿರೆ ಸೊಪ್ಪು ). Ondelaga means only one leaf in a stem. In Telugu it is known as Saraswathi Aku, Tamil - Vallari Kirai. Marati : Karivan or Karivana.
Gujarati : Khanda Bramhi and in Hindi : Bengsang.

The benefits of having Ondelaga /Gotu Kola.
It is good for cough, cold and fever. The leaves are good for digestion and it balances pitta ( Bile ) and kapha / mucus or phlegm. They help to produce healthy sperm. Ondelaga is known to improve the good blood circulation to the mind and improves our intelligence. They are good for liver related disorders. Gotu Kola is a good blood purifier. It helps in good sleep, good voice and rejuvenation. It helps in treating of various diseases.
Let us see the recipe Now :
This Ondelaga /Gotu Kola Butter Milk helps to cool your body and mind. Try and enjoy.

Ingredients :

Ondelaga /Timire /Gotu Kola Leaves : One handful : 10 to 15.
Jeera : 1/2 Teaspoon
Ingh / Asafoetida :  A pinch
Pepper Pods : 3 to 4
Salt : As required
Curd : 4 to 5 Tablespoons or little more.

Method :

1. Clean and wash only the leaves. ( Some time the stems are hard to grind and they remain as the stick. So it is better to use only the leaves).

2. Put jeera /cumin seeds. pepper pods, Ondelaga Leaves, salt and curd to a mixi jar.
3. Add 1 Cup of water and grind all the ingredients nicely till everything mixes well.

4. Pour it to a big bowl. Add some more water and mix it  nicely.

5. Shift the ready Ondelaga / Gotu Kola Butter Milk to serving glasses and serve.

6. Adding Ice cubes are optional. ( I have not added ).

Note : 

It is better to remove the stem before grinding. There will be two types of Ondelaga leaves. Natural and hy breed type. Natural Ondelaga leaves stems are soft and high breed leaves stems are bit hard. And they do not get into smooth powder or paste. Remember both have the same type of medicinal values. So which ever you get make use of it. Adding butter milk is better. I have used curd and mixed sufficient water to make it thin. Adding less spice is always good.

Time : 10 Minutes.
Serves : 2.

Quick - Ondelaga - Lady Finger Sasive

Ondelaga - Lady finger or Lady's finger sasive /mustard curry is delicious to eat with plain rice. Sasive mean Mustard seeds ( In Kannada Language ). Mustard seeds are used in the curry so that it is known as Sasive.

Minimum ingredients are used in this curry. It is easy, simple, quick and healthy. We have a practice of eating or serving these types of
I had brought some home grown bendekai/Lady finger from my sister's house. They were very few and thought of preparing simple sasive.
This is called as Ooru bendekai, normally grown in Udupi and South Canara Region. Since it is grown in housed like kitchen garden it got its name as ooru bende./ Lady Finger.

Ondelaga leaves are known as Gotu Kola / centella Asiatic pennywort.
I have used Ondealga Gotu Kola leaves, fresh coconut, mustard seeds and green chilly to grind and fried lady finger and added to sasive. you can try this and enjoy this healthy Sasive. Sasive means mustard seeds and here we use mustard seeds to prepare this curd curry and the curry get the name as Sasive.
Ondelaga leaves should be used as raw and cooking the leaves will lose its medicinal values. Ondelaga leaves are good to control cholesterol level in our body. They also helps to control blood sugar level and blood pressure level. They are filled with nutritious value. They help in good digestion, immunity and they do contain loads of anti oxidant properties.

It is very nice to note we do have lots of Ondelaga leaves in our house. We grow them in pots. They can be used for chutneys while grinding, fresh lime juice or even in butter milk.
Ondealga - Lady Finger Sasive can be eaten with plain rice, chapatis, rotis etc it is curd based curry and goes well with almost all main dishes.
Quick Ondelaga - Lady Finger Sasive is - No Onion or No garlic dish 

Things Needed :

To Fry :
Lady Finger : 8 to 10 ( Small size )

To grind :
Coconut : 2 Tablespoons
Ondelaga Leaves : 1 Handful
Green chilly : 2
Mustard seeds : 1 tsp

For Seasoning :
Oil : 1 Tablespoon
Jeera /Cumin seeds : 1/4 teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asfoetida : A pinch for grinding and seasoning.

To Add :
Salt : As required
Curd /yogurt : 1 Cup
Coriander leaves : 1 Tablespoon

Method :

1. Wash and dry all water from bendikai/Lady's Finger. Cut Bendekai/Lady's finger into very small.
2. Wash curry leaves,coriander leaves and Ondelaga /Gotu Kola leaves and keep it aside. Cut coriander leaves into small pieces.
3. Grate coconut and grind it with, Ondelaga /Gotu Kola leaves, green chilly and 1/2 tsp of mustard seeds. Add required salt and  a pinch of ingh and churn for 1 minute.
4. Remove it from the mixi jar. Keep it aside.
5. Keep a small pan and put 1 tbs of oil. Add  1/2 tsp of mustard seeds, jeera/cumin seeds and a pinch of ingh/Asafoetida.
6. Let mustard seeds splutter. Add curry leaves, ingh /asafoetida  and add bendekai.
7. Fry the pieces till they turn crisp and turn golden brown.
8. Add this fried bendi/lady's finger to already grind sasive mix. Add curd and mix it well.

9. Shift the ready Ondelaga /Gotu Kola to a serving dish add cut coriander leaves  and serve as one of the side dish.

Note :

Use little mustard seeds ( 1/2 tsp for 1 cup of coconut approximately), so that mustard aroma is well mixed with coconut. Adding more chily is optional. Do not use very old curd. It might spoil the whole aroma of Sasive.
Time : 15 Minutes.
Serves : 2 to 3.

Hybreed Ondelaga leaves 

Home grown Ondelaga : Gotu Kola Leaves.

Ondelaga /Gotu Kola / leaves Chutney

We South Indians like chutneys. Chutney goes well with all the main dishes.

It is one of the healthy habit to eat chutney with lunch /breakfast or snacks. Chutney is prepared using coconut/dals, vegetables etc. Here is a healthy chutney prepared using Ondelaga.

Ondelaga /Gotukola is also known as Brahmi leaves.

Ondelaga is called in different names in different language.

Botanical name for Ondelaga is Centella Asiatica and other names are Indian Pennywort and Asiatic Pennywort. In Kannada these leaves are called as Ondelaga/ Uraga / Brahmi leaves.

In Telugu it is known as Saraswathi Akku, Tamil: Vallari Kirai, in Marati it is called as Karivan / Karivana. In Gujarathi is Khanda Brahmi , In Bengali it is known as Tulkudi adn in Hindi it is known as Bensag Brahmi.
Ondelaga leaves and benefits :
Ondelaga leaf is one of the medicinal herb which is also used in cooking. It is used as a memory enhancer. It contain antioxidants and regulates the blood sugar levels in diabetic people. Ondelaga has cooking property and it helps to keep the mind calm and free from anxiety. It also helps to sleep well. It is normally said that eating Ondelaga helps to improve our memory and good for children. The shape of the leaf is just like our cerebellum and it helps in controlling concentration and memory. Ondelaga leaf helps in rebuilding brain tissues by influencing the brain cells. It helps in building strong immunity in our body.
These Ondelaga Leaves are used in hair oil and is good for strong healthy hair.
Please note  do not consume these leaves in big quantity, it might cause headache, giddiness.
Let us see the recipe now :
Do not fry these leaves much in oil. So that the medicinal value in the leaf will retain its properties in them.
Ondelaga/Gotukola  leaves chutney goes well with all the main dish. Yummy taste with hot rice and a teaspoon of ghee, goes well with dosas and idli also.
It is simple and healthy and anyone can try this chutney. You do get these Ondelaga Leaves in most of the market.
Tip : Handful of Ondelaga leaves are more than enough to use for 1 time. Do not eat regularly.  Once in a week or twice a week will be ok.
These Ondelaga Leaves are from Our home. We have planted them in a small pot. They grow plenty within no time.
Lets see the recipe now :

Things Needed :

Ondelaga /Gotukola Leaves : 1 Handful
Urid dal : 1 Tablespoon
Red chilly : 4 to 5
Curry Leaves : 5 to 6
Ingh /Asafoetida : A little
Tamarind  : Small marble size
Fresh grated coconut : 1 Cup ( 1/2 of one small coconut)
Salt : As required
To Season/temper
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and keep aside Ondelaga leaves and curry leaves.

2. Grate coconut and keep it aside.
 3. Keep a small pan on the fire and heat. Add oil. Let it get heated.
4. Add urid dal and fry till they turn golden brown. Remove fried urid dal to a plate.
5. Add red chilly and fry nicely. Let it get crunchy. Add ingh and curry leaves. Put off the fire.
6. Add grated coconut, ondelaga leaves and mix it well. Let it cool.

7. Now grind all the ingredients required salt, tamarind and required water til it turns your desired consistency.
8. Remove from the mixi jar and put it in a serving bowl. Add tempered mustard and curry leaves.

9. Serve with the main dish of your choice.

10.We had Ondelaga /Gotukola Leaves chutney with Hot plain rice with ghee. NO need to say it was Yummmmmmmy..

Note:

There are two varieties of Ondelaga Leaves.
Type 1 : The leaf is small and thin. You can use the stem also in this type of leaf.

Type : 2 : The leaf is thick, darker than the local variety. It is hybrid leaf. Remove the stem and then use it. The stem is bit hard and it does not grind into paste. I have used these Ondelaga leaves from our garden

Ondelaga leaves are also known as brahmi leaves. It is always better not to cook this leaves. You can also use these leaves like coriander leaves, putting it on the top. Cut into very thin pieces. I have seen in Cambodia ppl use this leaves even on the top of Pizza. ( As they are one or two whole leaves kept on the top of Pizza while serving). Use of more chilly is optional. Use of byadagi chilli is optional.You can use guntoor chilly also. ( The one who likes it very spicy). .
Time : 15 Minutes 

Serves : 2 to 3.