Wild ixora flower tambuli/ Kaadu kiskara (kepula) hoovina tambli

Wild ixora / Ixora coccinea/ Kaadu kiskara are the wild edible flowers found in South India, Srilanka & few other Asian countries. These flowering plants belonging to Rubiaceae, are also known as flame of the woods or jungle geranium. They are grown in areas receiving good amount of sunlight, well- drained soil which can sustain in dry hilly areas too!

Ixora plant parts like tender leaves, bark, root & flowers were used in folk medicine for ages! Documents say it was administered in case of long term/ unhealed wounds, diarrhea and other health issues.  It is known to be wonderful remedy for mouth ulcers too. Chewing few flowers every day or using them in preparations like tambuli is helpful in treating mouth ulcers. I am sharing ixora flower tambuli recipe in today’s post.

Also check out some of the common
home remedies for mouth ulcers!

Preparation time: 10 minutes

Serves: 3


Fresh grated coconut – ¼ cup

Wild ixora flowers – small fistful

Fenugreek seeds – ¼ tsp (optional), one can use cumin seeds too instead

Salt – to taste

Pepper – 3-4 seeds (optional)

Fresh buttermilk – 1 cup

Jaggery – 1 tsp (optional), do not use this if not adding fenugreek seeds

Butter/ ghee/ oil – 1 tsp

Mustard seeds – ½ tsp

Curry leaves – 1 sprig


  • Collect wild ixora flowers; look carefully in order to avoid any bugs. Clean them by picking only good quality flowers & buds. Discard any dry flowers, sepals or other unwanted things.
  • Wash them clean with running water.
  • If using fenugreek seeds, then fry them with few drops of oil/ ghee until they turn brown color and you get a nice aroma.
  • Now take washed flowers, grated coconut, fried methi seeds (or cumin), jaggery and pepper (if using them) in a mixer jar. Grind to smooth paste by adding water as required.
  • Transfer this paste to a serving bowl. Add salt and fresh buttermilk.
  • Now prepare a seasoning of mustard and curry leaves in oil or ghee and add that to the tambuli.
  • Serve this tambuli fresh with rice or as a drink.


  • You can make the tambuli consistency runny by adding water.
  • You can add wilted tended wild ixora leaves to this tambuli too.
  • More pepper can be added or no pepper depending on your requirement.
  • Don’t add cumin and fenugreek seeds both while making tambuli. You can add either of them or leave both.
  • It is always recommended to serve tambuli fresh.