Surali kudi tambuli / Kanne kudi tambuli

The region of Malenadu has lot of medicinal plants that grow wild, whose leaves, roots, herbs and barks are used in cooking. Surali kudi (also called as Kanne kudi or sorle kudi) is one such widely available herb in areca farms or other places where there is shade.  

You have already seen recipes using medicinal plants like Nela Nelli kashaya, tendor pepeer corn tambuli, Amrutha balli chutney, lemon grass tambuli, Kanche kayi huli, colocasia stem curry, vitamin leaves chutney etc.

Amma prepares surali kudi tambuli and chutney. Am sharing the tambuli recipe which I prepared when I visited Koppa (in Chickamagaluru dist) recently.

Ingredients
Surali Kudi - 10 to 12 leaves

Jeera / Cumin seeds - 1/2 spoon

Grated coconut - 8 to 10 spoons

Red / Green chillies - 2

Butter milk - 1 cup

Butter / oil - 1 spoon

Salt to taste

Method

Wash and chop the surali leaves. Heat a kadai. Add butter or oil. Add cumin seeds, red chillies. Stir for 10 seconds. Add chopped surali leaves and roast it for about 2-3 minutes. Allow it to cool down.

Grind roasted surali leaves along with grated coconut and butter milk using a mixer grinder. Add salt and mix weell.

Optionally add tempering / oggarane.

Can serve this with rice. 

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