Raw Mango Tambuli

Raw Mango Tambuli is one of the side dish. Tambuli is nothing but butter milk curry and is normally eaten at the beginning of the food during lunch. You can also use tambuli as drink.

It is healthy, soothing, digestive and yummy side dish. Here I have tried Raw Mango Tambuli and it suits to all age group. You can use it as drink or a side dish with rice.
I have used Raw Mango gratings, ghee fried jeera, pepper, little grated coconut and 1/2 cup of curd.
Let us see some benefits of Raw mango in our diet. 
Raw Mango helps to protect us from dehydration. It boost energy and good for heart. It has a rich source of nutrients. It has a good source of anti oxidant properties. Good for digestion. It is good for eye health. It is rich in Vitamin A, Vitamin E, Vitamin B6, Vitamin K and Vitamin C. It contain soluble fiber and good for people who suffer from constipation. It has minerals like Iron, copper, potassium and magnesium.
Let us see the recipe now :

Ingredients :

To Fry :
Ghee : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 1/2 Teaspoon
Green chilly : 1/2
Mango gratings : 2 to 3 Tablespoons
Ingh/Asafoetida :  A little
Curry leaves : 6 to 8
To Grind :
Coconut gratings : 2 to 3 Tablespoons
Fried Ingredients
Water : Very little (1/4 cup or little more).
To Add :
Salt : As required
Curd /butter milk : 1 Cup

Method :

1. Wash and grate mango and keep the gratings aside.

2. Grate coconut and keep it aside. Wash green chilly and curry leaves and keep it aside.
3. Keep a pan on the fire and heat.
4. Put ghee, jeera and pepper. Fry on low flame.
5. Add Green chilly and fry. Add grated raw mango and mix it well. Add curry leaves.

6. Put off the fire and add coconut. Let it cool.
7. Grind it with required water once it is cooled. Take out  the mixture to a bowl.

8. Add curd and required salt. Mix it nicely.

9. Add jeera seasoning done in 1/2 tsp of ghee and serve with other dishes.

10. Yummy, healthy, easy and seasonal Raw Mango Tambuli is ready to serve.

Note :
Do not use much ghee. Do not add more chilly. Tambuli should be mild and pepper pods adds mild spice to Tambuli. Add fresh coconut gratings to get Ghama Ghama Tambuli. Do not use dry coconut. It changes the flavour of the tambuli and the taste differ.
You can use butter milk instead of curd.
Time : 15 Minutes 
Serves : 2 to 3.

Palak - Gongura Dal

Palak /Spinach leaves are healthy leaves and filled with iron and other minerals and vitamins.
Leaves are to be  in your diet to keep you healthy. Here I have prepared Palak - Gongura Dal.
Gongura dal is prepared using Gongura Chutney.

Gongura chutney is used instead of tomatoes/lemon/tamarind. Palak dal turned as yummy and spicy.
Dal should be consumed with hot rice and a spoonful of ghee.

Let us see some benefits of eating ghee in our diet.

Ghee helps to rejuvenates the body from inside out. It nourishes and protect the brain health.
Ghee is rich in Vitamins and Minerals. It contain Vitamin A, Vitamin E, Vitamin K 2 and Good cholesterol. Ghee is good for cough ( ghee mix with ginger powder helps to cure cough) It improves our eye sight and good for constipation. Gee helps to  boost our immunity system and it has anti inflammatory properties.
Ghee is an excellent source of good fats and ghee helps to remove the toxins in our body. It helps to improve metabolism of our body.
The Palak leaves are from our pot, home grown and its organic.
Let us see the recipe now :

Things Needed :

To Cook :
Palak /Spinach leaves : 1 Bundle
Toor dal : 1/2 Cup
To Add :
Gongura Chutney : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
To Season :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Green chilly : 2
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Clean and wash Palak leaves.

2 Cut them into small.

3. Wash toor dal and cook with palak leaves. (Pressure cook).

4. Keep the cooked palak, toor dal on the fire.

5. Add Salt, little turmeric powder and mix it. Let it boil for 2 minutes.
6. Add a tablespoon of Gongura Chutney and mix it well. Let it boil for 2 to 3 minutes.

7. Shift Palak - Gongura Dal to a serving dish.

8. Prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves.

9. Add the seasoning to Palak - Gongura dal and it is ready to serve. Add a tablespoon of ghee.

10. We had Palak - Gongura dal for lunch.

Note :

Adding moong dal instead of toor dal is optional.
Adding onion and garlic is optional.
Gongura Chutney adds taste and savoury to dal.
Use of ghee is adds to the taste.
Time : 30 Minutes.
Serves : 3 to 4.
 Gongura Chutney Recipe : Link
https://adige.somayajiskitchen.com/2015/07/gogura-kenaf-leaves-chutney.html