Hello dear reader, I am back with a post after a long time. I was on summer vacation with kids. It was really high time at native with parents & in laws though it is burning hot weather out there. Definitely you are going to read interesting posts from me now. Yes, I am here with many recipes of great value! Ah, don’t wait more! This is one such very healthy recipe using a prominent medicinal herb. And... obviously it is for the hot summer..., you got it right.. It is that cool cool tambuli! This recipe credit is to my mother, who always served us great food.
Nelanelli, scientifically named as Phyllanthus amarus (reference: a book of Venkatrama Daitota) is a tropical plant widely spread in the coastal areas as weeds. The other common names of this herb are ‘gale of the wind’, ‘seed-under-leaf’…
These plants are known for their use as medicine for fatty liver or in the treatment of jaundice. The fresh extract or dried powder is being used in the therapy for ages. I remember, people collecting these plants from the fields in case of jaundice attack. Studies show that, this plant has a very positive benefit in the development of younger kids.
Preparation time: 10 minutes
Fresh Nelanelli leaves – 10-12 sprigs/ 10-12 tender tips
Grated coconut (fresh) – ¼ cup
Cumin seeds – ½ tsp
Fresh buttermilk – 1 cup
Pepper – few (optional)
Coconut oil – 1 tsp
Ghee – ½ tsp
Mustard seeds – ½ tsp
Dry red chilli – 1
Curry leaves – 1 sprig
- Collect the fresh nelanelli leaves and wash clean.
- Take the nelanelli leaves in a pan, add ghee and wilt them sautéing frequently.
- Grind the wilted leaves, coconut, cumin seeds & pepper to smooth paste using a mixer. Add little water if needed.
- Transfer to the serving bowl, add salt and buttermilk. Mix well. Adjust the consistency adding water. Do not make it too thick.
- Prepare the seasoning of mustard and curry leaves in hot oil and add it to the tambuli.
- Serve this with rice and choice of side dish.