Vayuvilanga tambuli / embelia tserium cottom raita / Malabar embelia raita

When my mother visited us few months back, we were recalling the recipes she used to cook using different wild vegetables. When she spoke to about vayuvilanga, it was nostalgic moment for me. I felt the need for us to revive the use of such forgotten vegetables. When I visited my native recently, I was happy to find and pluck some leaves and prepare vayuvilanga tambuli. 

Have you rediscovered any new wild vegetables? Share your story. Lets revive the usage of wild vegetables. 

Ingredients

Vayuvilanga leaves - 1 bunch (please see the photo)
Green chillies - 2
Garlic cloves - 3
Cumin seeds - 1 spoon
Butter milk - 1 cup
Grated coconut - 6 to 8 spoons

Salt to taste

Oil - 1 spoon

Method

Finely wash and chop the fresh vayuvilanga leaves. Heat a thick bottomed kadai. 

Add oil, cumin seeds, green chillies, garlic cloves and roast for 15 seconds. Add chopped vayuvilanga leaves and roast for about 2 to 3 minutes. Allow this to cool down.

Grind the roasted items along with grated coconut, butter milk and salt using a mixer grinder. Transfer the contents on to a veseel. Unique vayuvilanga tambuli is ready to serve with freshly cooked rice.

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