Halakodi literally translates to multiple tender greens & tambuli is basically chutney made with greens or spices mixed with buttermilk. Tambuli is normally prepared without boiling (hence goes to raw food category) except few cases. Kodi = tender greens (English) or chiguru (Kannada). This specific recipe needs boiling in the traditional process, where as it can be made without boiling too which I am presenting here. This recipe is originated in the villages of coastal Karnataka where these medicinal wild greens available in abundance in the hilly areas covering every house. As per my understanding, it is seasonal when there are lot of tender leaves available. In particular, spring & monsoon seasons are best when there are new leaves growing.
It was in my to-do list since long time to document
this recipe, but due to various reasons I could not do it so far. First reason
for the delay was unavailability of the greens here in Bangalore! Main required
greens are of
- Kuntu nerale/ Kuntala,
- Geru/ Cashew leaves,
- Seebe/ perale/ guava leaves,
- Wild ixora leaves,
- Amla/ nellikai leaves
- Chere/ gere/Black varnish tree leaves (Care must be taken while using this as sap/ secreted fluid of this tree causes serious allergic reaction which result in dermatitis).
I will try to document them with pictures whenever I get a chance! Foraging / search of wild food resource plays major role in food security. It also improves one’s health as each naturally grown food article supplies major nutrients in best way that is; with no added chemicals & that way it benefits well-being of every individual (human/ animals). Provided an opportunity I will always prefer natural food over commercially produced articles.
This tambuli has very importance in postnatal care as these ingredients play major role in healing & nourishing oneself physically and mentally. I agree it may not be easy & accessible in all the cases due to urbanization and living far away from the nature. Even if it is available, people fail in recognizing the benefits in the present lifestyle.
My aim is to record such treasures from our culture and carry it forward to next generation! Here in the recipe I used edible greens available in my garden which included tender leaves of Guava, Cashew, Nerale/ Jamun, Pomegranate, passion fruit, sandalwood , ivy gourd…
It used to be so much pleasure collecting these greens climbing up small hills near home with friends!
Preparation time: 10 minutes (if greens are available easily)
Tender wild edible greens – 1 handful (mix of Guava, Cashew, Nerale/ Jamun, Pomegranate, passion fruit, sandalwood , ivy gourd leaves)
Freshly grated coconut – 4 tbsp
Fresh buttermilk – 1 cup
Salt – to taste
Cumin seeds – ½ tsp
Pepper corns – 6
Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1 (optional for seasoning)
Curry leaves - 1 sprig
- Collect greens & wash clean with running water.
- Boil these greens with little water & cumin seeds.
- Grind boiled greens & cumin, coconut, pepper to smooth paste with water as required.
- Transfer to the bowl, add salt & buttermilk. Bring to quick boil which is optional. I did not boil here.
- Prepare a seasoning/tadka of mustard, minced red chilly in coconut oil. On spluttering, add cleaned curry leaves & add it to the tambuli.
- Serve this tambuli with hot steamed rice.