Taikile Tambuli is a yogurt based, 'no cook' side dish. Taikilo or Cassia Tora is an edible weed which grows like crazy during the monsoon season in my native (and many other regions too). It is slightly bitter and we make spicy dosas, fritters and spicy idlis using it. My mother makes them every year without fail and trust me she makes the best ones!
I am a great fan of Taikilo (cassia tora) but unfortunately it is not available where we stay. Every year I crave for it when my mother mentions me about it. Finally my wishes came true and I got a packet of these leaves during a recent get together. It was like finding water in the middle of the desert! I am seeing it after four long years and I was the happiest person in the world. I wanted to try a new recipe using it so that I can share the recipe here. I asked my mother and MIL about how to make tambuli. But they didn't have any recipe. Finally I found the recipe in a cook book written by Jaya V Shenoy. The original recipe used mixed tender greens. I used only this leaf and it turned out pretty good.
Ingredients:
Procedure:
Remove the leaves from the tough stalk and rinse the leaves under cold water. Then pat it dry using a kitchen towel. Now give a rough chop.
Take a pan and fry the dry red chilli in few drops oil for a minute and set it aside to cool. In the same pan, add some ghee. Once hot, add mustard seeds. After it starts popping, add cumin seeds. Then add in the chopped leaves.
Fry it until it gets wilted (it takes only few seconds). Then add in the grated coconut and fry it until a nice aroma is got (don't brown the coconut). Then turn off the heat and allow it to cool.
Once cooled, add it to a blender along with roasted dry red chilli and salt. Grind it to a smooth paste by adding little water.
Add this paste to the buttermilk.
Mix well. Add water to get the desired consistency.
Taikile Tambuli is ready!!
Serve it as a side dish to rice or you can drink as is. Above measurement serves four people.
I am a great fan of Taikilo (cassia tora) but unfortunately it is not available where we stay. Every year I crave for it when my mother mentions me about it. Finally my wishes came true and I got a packet of these leaves during a recent get together. It was like finding water in the middle of the desert! I am seeing it after four long years and I was the happiest person in the world. I wanted to try a new recipe using it so that I can share the recipe here. I asked my mother and MIL about how to make tambuli. But they didn't have any recipe. Finally I found the recipe in a cook book written by Jaya V Shenoy. The original recipe used mixed tender greens. I used only this leaf and it turned out pretty good.
Ingredients:
- Taikilo (Cassia Tora) Leaves - 1 cup, packed
- Ghee - 2 tsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Grated Coconut, fresh/frozen - 1/2 cup
- Dry Red chilli - 3-4
- Buttermilk* - 3/4 - 1 cup
- Salt - To taste
Procedure:
Remove the leaves from the tough stalk and rinse the leaves under cold water. Then pat it dry using a kitchen towel. Now give a rough chop.
Take a pan and fry the dry red chilli in few drops oil for a minute and set it aside to cool. In the same pan, add some ghee. Once hot, add mustard seeds. After it starts popping, add cumin seeds. Then add in the chopped leaves.
Fry it until it gets wilted (it takes only few seconds). Then add in the grated coconut and fry it until a nice aroma is got (don't brown the coconut). Then turn off the heat and allow it to cool.
Once cooled, add it to a blender along with roasted dry red chilli and salt. Grind it to a smooth paste by adding little water.
Add this paste to the buttermilk.
Mix well. Add water to get the desired consistency.
Taikile Tambuli is ready!!
Serve it as a side dish to rice or you can drink as is. Above measurement serves four people.
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