23 September, 2021
CURRY LEAVES & AJWAIN LEAVES TAMBULI/HERBAL STARTER/ಕರಿಬೇವು ತಂಬುಳಿ / ದೊಡ್ಡಪತ್ರೆ ತಂಬುಳಿ
![](https://tinditirtha.com/wp-content/uploads/2021/09/imgonline-com-ua-resize-1Kle3LM6QQxo.jpg)
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
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2021/09/imgonline-com-ua-resize-8HLTIYj3STdGjq.jpg?resize=375%2C375&ssl=1)
Below are the pics of tambuli made using Indian borage/doddapatre/ajwain leaves
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2021/09/imgonline-com-ua-resize-7U27WarAZmhQ.jpg?resize=393%2C431&ssl=1)
However you can also check some other kinds of tambuli recipes here, though I haven’t yet posted all those which I know and which I make regularly. Shall do asap –
sprouted fenugreek seeds tambuli , ginger tambuli , fenugreek seeds tambuli
Below you can have a look at some of the recently published recipes
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
- Jeerige lehya | Cumin seeds chyavanprash |