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.
- Kuntu nerale/ Kuntala,
- Geru/ Cashew leaves,
- Seebe/ perale/ guava leaves,
- Wild ixora leaves,
- Engira
- Amla/ nellikai leaves
- Nekkarika
- 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)
Serves: 4
Ingredients:
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
Method:
- 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.
Many are not aware of either local name or botanical name of edible leaves. hence its a good Idea to publish Image of leaves also if possible. I know its a big task, but still it will help. Also try to add as many alternate names as possible. Any way its a great blog.
ReplyDeleteThank you so much for reading and for your valuable suggestion.. I will work on it for sure. Thank you again
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