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.

Pan Fried Mangalore Cucumber Curry ( Sutta Southekai Huli)

Pan fried does mean, roasted/fried mangalore cucumber pieces on the dosa /cahapati tava. It is an old traditional, classic dish and it has its own signature. The curry is delicious and yummy.

Recently I was on Face book live and cooked Pan fried Mangalore Cucumber curry. I have shown how to prepare fresh masala powder for the curry. You can watch the video  here too.

Here in this recipe I have used black eyed beans (your choice of legume can be used).
Mangalore Cucumber/Bannada Southekai/Mangalore Southekai grows well in Dakshina Kannada and other parts of coastal line and Malenadu area. During the rainy season the rain does not stop and no vegetables grow during those rainy months, and you need to be prepare for these rainy season. So people used to grow these cucumbers, pumpkins and store. It used to be hanged in the rooms and even cow sheds. Hanging these vegetables stay for long duration. I have seen my doddappa and doddamma (mother's sister and her husband) used to grow these vegetables and even my father in law used to grow these vegetables during April and May. (Mostly in the paddy field).
My doddamma (amma's sister) is a good cook and she was the expert I can say. Even now I feel the taste of those dishes she used to prepare. Her name is Lakshmidevi who got married at the age of 14 and learnt cooking by seeing her mother in law.
Since I was grown up in doddamma's house I have seen her cooking style and remember all those days spent with her. This particular recipe I learnt it from her and prepared many times. Each time it tasted yummy and I am happy for that I can pen this and who wants to try and keep up the traditional dish to be alive.
This Cucumber which I have used is from our garden. I am very happy and thrilled. 
☺
Udupi Special : Authentic : Traditional    : Pan Fried Mangalore Cucumber Curry .

Let us see the recipe : No Onion OR No Garlic is used in this Curry. The spices are freshly roasted/fried and ground with fresh coconut grating to smooth paste.
Read, Try, Enjoy, Comment and Share please.

Things Needed :

To Cook :
Mangalore Cucumber : Mangalore Southekai : 1 (Medium size)
Moong/Toor Dal /Black Eyed beans or any other legumes.: 1/2 Cup
Methi /Fenugrik seeds : 5 to 6

To Grind :
Fresh Coconut : 1 Cup
Fresh roasted sambar powder : 2 to 3 Tablespoons
Tamarind pulp : 1 Tablespoon

To Add :
Salt : As required
Seasoning : With mustard seeds, urid dal, curry leaves, ingh/Asafoetida and a red chilly with coconut oil.
Coriander leaves : 1 Tablespoon

 Method :
1. Wash and cut Mangalore southekai into small pieces. Soak in water. (It helps to wash away the bitterness in Cucumber).

2. Soak tamarind in hot water. ( A small marble size). Remove the pulp after 5 minutes.
3. Grate coconut and keep it aside.
4. Dry roast or fry methi seeds 1/4 teaspoon, urid dal: 1/2 teaspoon, byadagi chilly 5 to 6, coriander seeds : 2 tablespoons and jeera in 1/2 teaspoon of coconut oil. Add a pinch of ingh and curry leaves.
5. Mix it well and dry grind and keep it aside.
6.Now keep a dosa pan on the fire and heat. Add 1 to 2 teaspoon of coconut oil and arrange cucumber pieces on the tava.
7. Let it cook on low flame. See that it does not burn too much.
8. Turn the other side and cook for 2 to 3 minutes.

9. Put these pieces in a pressure cooker and cook for 2 to 3 whistles.
10. Cook the legume of your choice and keep it aside (You can cook along with cucumber).

11. Grind coconut, roasted/fried spice powder /spices and tamarind pulp with required water. Remove it from the mixi jar. Keep the mixture aside.

12. Put cooked dal /black eyed beans, cooked cucumber in a big bowl and add turmeric powder, salt and required water. Add a few seeds of methi. Mix it well and let it boil for 2 minutes.

13. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Shift the curry to a serving dish. ( Add water if required).

14. Add mustard seeds seasoning and cut coriander leaves.

15, Serve with the main dish you have prepared.

Note : 

Fry Southe Kai pieces on low and medium flame. Use of coconut oil is optional. Using less or more oil is optional. Use of more or less chilly is optional. Use of any legume like channa, whole moong, cowpea, toor dal, moong dal is optional. Use any one of them. Adding urid dal while frying spices adds to the taste and thickness. You can use channa dal or raw rice is optional. Do not over cook southekai pieces. Adding onions and garlic is optional.
Time : 35 to 40 Minutes.
Serves : 4 to 5.




This Mangalore Cucumber grown on our terrace garden. Here are some pics of Southekai  which are seen in the plant.