Vitamin leaves/ multivitamin plant is what they commonly referred as. Scientific name of this evergreen woody shrub is Sauropus androgynous. Having a plant of it in our kitchen garden is so handy, a handful of tender leaves can be added in chutney, sambhar, palya & many more. I have also tried pathrode with multiple local greens one of which is this plant which is named as chakramuni soppu in kannada. This green tambuli is not only tasty, but also so comforting on stomach during hot summer days.
Our parents have practiced #eatlocal concept so well. Growing this plant is very easy as they are easily propagated by stem cutting, root or even seed. It can be developed in pot/ grow bag or directly in soil. It comes very well in tropical climate; never matters dry or humid weather!
Recipe of tambuli is very simple, you can make it with fewer easily available ingredients.
Preparation time: 10 minutes
Vitamin soppu/ chakramuni soppu – fistful, tender leaves are preferred
Freshly grated coconut - ¼ cup
Cumin seeds – ½ tsp
Pepper corns – 6-8, you can use green chilli
Salt – to taste
Fresh buttermilk/ curds – 1 cup
Coconut oil/ ghee – 2 tsp
Mustard – ½ tsp
Dry red chilli -1
Curry leaves – 1 sprig
- Wash & clean freshly picked leaves. Fry with a tsp of ghee/ oil until they are wilted properly.
- Take grated coconut, fried and cooled leaves, salt, pepper, cumin in a mixer jar. Blend it to fine paste.
- Transfer to the serving bowl, add buttermilk or curds, adjust the consistency as required with added water if required.
- Prepare a seasoning of mustard, dry red chilli and curry leaves in oil or ghee. Add it to the tambuli.
- Serve with rice & veg stir-fry or drink as it is.
- I recommend consume tambulis fresh as they are uncooked and can spoil soon.
- Refrigerate it if there is left over.
- You can make other green tambulis (like elevarige soppu /cassia occidentalis, ganike/ garden night shade, bilwapatre, pomegranate tender leaves…) by replacing vitamin soppu by various greens.