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

Rava - Banana Poori

Ready to Serve Rava -Banana Pooris.

Rava - Banana Pooris can be eaten for breakfast, as snack or for dinner. Banana Pooris are done with Chiroti Rava, wheat flour and  banans. We Mangalorians love Buns that is normally prepared using Maida (All purpose flour) and sugar. Rava is Semolina.
Now a days people have become very very conscious. Many hesitate to eat food items prepared using maida. On the other side people are addicted to fast food which is harming the their lives. One must give little concern and avoid eating these items at least very often.Reduce it if you addicted to these fast food. Try out home made food and surely you will know the difference.
I have tried to prepare pooris using Chiroti Rava (small size semolina), bananas, little curd. No sugar or any sweet is added to this poori. The banana adds sweet to the poori and a mild taste of sweet really nice. You don't have to keep the dough for some time to rest. After mixing straight away you can prepare them.
Eating oily food is not a healthy habit though every one love to eat friend items. I am such one person and will be looking for a chance to grab. By good exercise you can burn out the extra weight.

Things needed :

Wheat flour : 2 Cups
Chiroti Rava ( Thin sized Semolina ) : 1 Cup
Banana : Ripen : 2 (Used small elakki bananas)
Curd : 2 Table spoons.
Ghee : 1 Tea spoon
Oil : 1 cup
Salt : a little

Method :

1. Take a big bowl and put curd and banana. Smash them nicely with the help of hand.

2. Add wheat flour, salt, chiroti rava, a spoon of ghee. Mix it and prepare dough. ( Do not add any water).

3. Keep a small pan on the fire. Put oil and heat.
4. Divide the ready poori dough in to small balls. Roll them as small pooris.

5. Fry them on medium flame on both side.

6. Remove from the oil and put it on a kitchen tissue. (It helps to absorb extra oil).

  7. Repeat the same and prepare pooris with the rest of the dough.

8. Serve them with the side dish you have prepared.
9.Hot pooris are very nice to have. We had it with Cucumber coconut curry and coconut mango Chutney.

Note :

Do not keep the dough for resting. It might absorb more oil. No need to add any cooking soda while preparing. You can add more bananas to give little more sweetness to the poori. Do not add more ghee while preparing the dough. It is easy and good for kids snack box and you can also take them when you go for long journey. Adding little salt adds to the taste.
Time : 30 minutes
Serves : 4.