"Chilled Vali /Malabar Spinach/Basale Tambuli” served with Rice and Donne-Mirsange Bajo ... A simple comfort meal today ... Vali is available in plenty now and in this scorching heat cold Tambuli served with rice is a real coolant to the body ... Added on a few capsicum/ simla mirchi bajias as an accompaniment to make the lunch tastier .... A lovely Combo Meal for sure ... Yummilicious ...
** I have posted many Tambuli dishes before using different veggies. This is a curd based side dish that is healthy and can be prepared with various items like leafy veggies, seeds of veggies, skin of veggies etc. I have prepared a few tambuli's like that of Drumstick Leaves / Moringa / Mashinga saanga pallo, south Indian cucumber seeds/magge bee, pomegranate skin/dalimba saal, sun dried fruit leathers etc. All mentioned ingredients are all very well known for their nutritional and health benefits and are a storehouse of vitamins and minerals too. Tambuli is a chutney sort of dish served at room temperature or cold as it is not boiled/cooked once the masala and curds has been added, Just given a seasoning later on. Tastes awesome and the best part is it is easy to prepare and is loved by young and old alike.
** A simple dish that is prepared mostly in southern parts of India and that, which can be served as side dish with rice or mildly spiced rice like pulav, ghee rice, jeera rice, coconut rice etc. You can serve the same with Idly or dosa too. This time I have prepared the tambuli using Vali/ Malabar Spinach/Basale leaves as they are available plenty in market now. Once again a common dish prepared in my home during summer as summer is that time when you do not feel like having heavy masala based dishes, so a side dish to that which curds have been added on is really a coolant to the body to the otherwise rising heat both weather wise and within the body too due to raise of acid levels in the body. Try to include as many items prepared with curds as possible into your daily diet during summer and have a cool season staying one-step ahead of heat.
** Here is the simple method of preparing "Chilled Vali /Malabar Spinach/Basale Tambuli” … My style .
** Pick and chop about 12-15 large sized leaves of Vali/Malabar Spinach/Basale. Rinse well under running water and keep it aside ready.
** In a thick bottomed kadai, add 1 tsp of coconut oil or any other edible oil, you can also use ghee. When hot lower the heat and add in 1 tblsp of jeera (cumin seeds) and 1 tsp of black pepper corns (miri) and fry well for a minute. Now add in 4-5 green chillies chopped to bits (depending on individual spice level) and continue frying for a minute. Now add in the chopped Vali and mix well, add 3-4 tblsp of water and cook for about 3-4 minutes. Remove and let it all get cooled down.
** Note : You can also pressure cook the Vali in little water separately and mix while grinding too. At times when I prepare Vali Ambat a gravy based curry to which we need to pressure cook the vali, once done, I remove and keep aside about one cup of cooked vali aside and put it in the fridge to prepare tambuli the next day, this not only cuts down my workload, but I also get two different dishes to relish.
** Once the ingredients are completely cooled, put them all in a mixer grinder along with ½ cup of freshly grated coconut and grind to a very smooth paste using all the water added while cooking and adding on some more only if necessary. The paste should be kept on thicker side as it thins out a bit when we add on the curds, so be careful while adding on water, you can always check and add it on later. Remove and put it into a bowl.
** Beat one cup of thick curds to a very smooth consistency and then add it to the ground paste Vali - coconut paste in the bowl with salt to taste and mix all the ingredients together to a smooth consistency. If you still find that the consistency of tambuli is too thick you can add n a little bit of water and mix well, though the consistency of tambuli should be maintained a little bit on thick side.
** For tempering : Heat 1 tsp of coconut oil (you can use any oil, even ghee) in a small pan, when hot, lower the heat and add in ½ tsp of jeera (cumin seeds), ½ tsp of mustard seeds (Rai / Sasam) and when they begin to splutter add 8-10 curry leaves, fry for a minute and pour over the tambuli. You can add in 1 or 2 red chillies also cut into pieces, I have not. Cover and keep it aside for 5-10 minutes for the flavors to seep in.
** "Chilled Vali /Malabar Spinach/Basale Tambuli” is done and ready to be served. This is a side dish that is served along with other dishes with rice and tastes awesome with mildly spiced pulav, dosas, Idlies too. I served it with rice and a few capsicum bajias/bajo for lunch and it was a real delicious and heartwarming lunch in this scorching heat. My hubby really prefers this to the chutney and relishes it with dosa or idly the next day for bf. Also it is healthier than chutney as the coconut content in tambuli is much lesser.
** Do try out this simple tambuli and relish with any dish of your choice. If you need to serve it a few hours later keep it in the fridge immediately on preparing without addition of salt and add salt just before serving. Addition of salt to salads and curd dishes makes the dishes run sour if kept for hours, so add it on only at a later stage to avoid the dish running tart. Enjoy this tambuli with your family and friends and do give me a feedback or leave a comment. It really encourages me to do more.
** For the Recipe of "Donne-Mirsange Bajo/Capsicum Bajia (Fritters)", where the Rice is cooked and the water is drained off to remove excess starch, Please follow the link given below ….
** For the Recipe of "Cooking Rice Starch Free / Vanu ghalnu SheetHa", where the Rice is cooked and the water is drained off to remove excess starch, Please follow the link given below ….
** Sharing a common link below to “Tambuli” recipes in my Blog, please go through the same for varities of dishes and choose that which you would prefer to cook.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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