Thursday, 21 September 2017

Brahmi/ Ondelaga Tambuli

Tambuli or Tampu huli is basically originated in the state Karnataka of Indian subcontinent. As name says, (tampu meaning cool and huli is curry or raita) it is nothing but curd based side dish which is served with hot rice. Normally tambulis are not boiled except few. It is best to hydrate body and hence highly consumed in coastal region to balance the hot weather! It has many health benefits including probiotic which aids digestion. 



Centella asiatica or Indian pennywort; also referred as Brahmi is easily grown in any kitchen garden / pot (Indian climate). There are multiple varieties of this herb available. It is used in the kitchens of many of the Asian countries. Other than culinary usage, it also is an amazing herbal medicine. It is rich in Iron, calcium, vitamins and minerals. It is suggested to feed brahmi to children regularly as brahmi works as memory booster. It also works as sugar regulator in case of diabetes patients. A spoon of brahmi extract (juice) from crushed leaves help curing constipation in infants. It benefits treating dry scalp, dandruff and hair fall by using externally in hair oil. As per Ayurveda, the best time to consume brahmi is morning and it is advised to avoid in the night.


I am sharing the recipe of Centella/Brahmi/ Ondelaga tambuli.

Preparation time: 10 minutes
Serves: 3
Ingredients:
Brahmi leaves/ Centella – 12-15 or ¼ cup tightly packed
Fresh grated Coconut - ¼ cup
Salt
Green Chilli – 1 or Pepper – 4 (I prefer later)
Cumin seeds - 1/2 spoon (optional)
Fresh Curds/ Buttermilk – 1/2 cup
Ghee/ Melted butter – 1 spoon
Oil – 1 spoon
Mustard seeds - ½ spoon
Red Chilli – 1
Curry leaves - 4 leaves
Method:
  • Wash Centella/ Ondelaga leaves. Heat Ghee in a pan and stir fry the leaves for a minute. (Note: You can avoid frying the leaves in case of small variety of Brahmi.)
  • Grind coconut, fried leaves, cumin, salt, and pepper together to a smooth paste.  
  • Add curds/ buttermilk to the ground paste. 
  • In a tempering pan, heat oil, add mustard and chilli flakes. Whne starts spluttering, add curry leaves, switch off the stove and add to the tambuli. 
  • Serve with rice and palya/ sambhar.
Notes & variations:
  • Cumin seeds can be avoided to retain the flavor of the herb while preparing any tambuli.
  • Pepper is the better choice to use in tambuli as it is a healthier option.
  • Avoid frying the centella if using smaller variety and not the hybrid one.
  • Centella can be replaced by vitamin soppu/ elevarige or garden night shade/ ganike soppu.
  • Serve tambuli fresh always and avoid refrigerating.
Health benefits:
  • Works as probiotic drink as it has buttermilk/ curds.
  • It has the goodness of herbs & spices which has numerous health benefits!
  • Best to keep ourselves hydrated with added nutrients.

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