23 September, 2021

CURRY LEAVES & AJWAIN LEAVES TAMBULI/HERBAL STARTER/ಕರಿಬೇವು ತಂಬುಳಿ / ದೊಡ್ಡಪತ್ರೆ ತಂಬುಳಿ

Posted in : CURD BASED CURRY| KADHI| MAJJIGE HULI| SASIVE| TAMBULI, DIABETIC FRIENDLY RECIPES on September 23, 2021 by : Divya Suresh Tags: curd based, curry leaves, doddapatre/ajwain leaves, healthy, herbal, medicinal, tambuli

We all know that these distinctive and Pungent leaves are nutrient rich herb, which benefits our overall health in many ways. They have so high medicinal values.

Today I just tried making tambuli, a curd based starter (normally we eat any kind of tambuli, mixed with a small amount of rice at the beginning of the meal and that too specifically morning times ie… for brunch). I made this in the same way as how we make doddapatre tambuli/ajwain leaves tambuli.

However, I haven’t yet posted the recipe of Indian borage/doddapatre/ajwain leaves tambuli recipe here on my blog, So today posting both the recipes together.. it’s just a matter of difference in the main ingredient and its quantity ie .. it is made using either curry leaves or ajwain leaves, rest everything remains the same. You can check in the pics below

Curry leaves are powerful antioxidants, actually it increases the antioxidants which protect our brain, antibacterial, useful in relieving the pain, helps in management of diabetes, rich in fiber which slows down digestion, good for heart , may reduce the risk of cancer, good for hair, good for our skin etc etc.

Go ahead and make this medicinal, herbal tambuli and get all those benefits which are good for your body. However we liked it so much that this is going to be one of the regularly made tambuli at my place exactly like ajwain leaves tambuli.

Ingredients : measuring cup used 250 ml

Curry leaves – 1/4 cup (tightly Packed)
OR
Ajwain leaves/doddapatre – 1 cup (chopped and tightly packed)
Byadigi whole red chilies (less spicy and gives out good color) – 4 to 5 nos.,
Cumin seeds – 1&1/2 tsp
Black pepper corn – 1/4 tsp
Grated fresh coconut – 4 tbsp
Thick curd – 1/2 cup
Salt – 1&1/2 tsp

For tempering :

Ghee – 1 tsp
Mustard seeds – 1/4 tsp

PROCEDURE :

To begin with , rinse and wash well the curry leaves/ajwain leaves and lightly pat dry with a cotton cloth
Heat a kadai/Pan and dry roast chilies, black pepper and cumin seeds and transfer to the mixie jar

Then add in the curry leaves/ajwain leaves and roast them as well until all the moisture vanishes

Then add in the coconut and saute for minute, remove everything from the kadai/Pan and let the mixture cool completely

Now transfer the roasted mixture to the mixie jar, add salt and grind into a coarse paste, transfer it to a bowl and add the curd and mix well

Prepare the tempering and pour it on the tambuli enjoy with steaming hot rice at the beginning of your meal or you can also pair this with phulka, rotti etc