Couple of months back, I was in Raja Rajeshwari Engineering college in namma Bengaluru for some personal work. I was very happy to spot Halende soppu (known as Eli kiwi, sasasruti, hirankuri, Emilia sonchifolia) whose Tambuli I have been grown up eating. I requested the security person and got few plants and planted in our terrace pot. I allowed it to grow well till seeds are produced. I collected and stored the seeds for future planting. The best part was lot of those seeds automatically flown to other pots and I could get these plants all over the garden. Sharing the recipe of Tambuli which I prepared here with for you to try.
Ingredients
Halende soppu - 1 medium sized bunch
Grated coconut - 6 to 8 spoons
Grated coconut - 6 to 8 spoons
Oil - 1 spoon
Cumin seeds - 1/2 spoon
Green chillies - 2 to 3
Butter milk - 1 cup
Salt to taste
Salt to taste
For seasoning
Oil - 1/2 spoon
Mustard seeds - 1/4 spoon
Red chilly - 1
Method
Wash halende soppu and chop into fine pieces. Heat a kadai. Add oil, cumin seeds and then green chillies After 10 seconds add chopped halende soppu and roast for about 3 to 4 minutes. Allow it to cool down.
Grind this along with grated coconut, salt and butter milk using a mixer grinder. Transfer the content onto a vessel.
Heat a tempering spoon. Add oil, mustard seeds and red chilly. When mustard seeds starts spattering, add this on to the tambuli.
Yummy, unique tambuli is ready to serve.
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