Centella/Brahmi, Ondelaga Chutney, Tambli Recipes (Ekpanni chutney/tambali)
Alma Bax 
Konkani chutney recipes are a popular dish from the Indian state of Goa. They are made with ingredients such as coconut, tamarind, and various spices.
Brahmi/Centella is very nutritious and has many health advantages. In only 5 minutes, my mother prepares delectable chutney/tambli using these. Yes, 5 minutes is all it takes to provide your family with a healthy meal.
I either had to wait to go back to Udupi or for my mother to come visit with Brahmi. Thanks to @theorganicworldindia for their help. I get to appreciate them on a regular basis now.
There are three primary methods for making Brahmi chutney and tambli. (Tamblis is a yoghurt-based chutney.) There are three primary methods to prepare it, depending on how health-conscious you are, since the flavor varies with each method.
1. If you’re a complete health nut like myself and my mother and want to reap all of Brahmin’s health advantages, just crush fresh Brahmi leaves with a few additional ingredients. It’ll be somewhat bitter, but that’s how Brahmi tastes, and you’ll receive all of the benefits from the leaves.
2. If you’re not a health nut and need a little flavor to get food down your throat, cook some Brahmi in ghee and create chutney out of it.
3. If you don’t care about your health and are more concerned with flavor, thoroughly cook the Brahmi leaves before making chutney. You may need to add a little more coconut to balance out the little bitterness of the Brahmi and make it taste sweet and delicious.
Brahmi chutney may still taste bitter, therefore using curds is the greatest method to decrease the harshness of Brahmi in the three ways described above while still making it taste wonderful. Tambli is made by mixing chutney with curds. I’m sure you won’t have any complaints. With some Brahmi tambli and rice, you may make a delicious South Indian dinner.
Ingredients:
- 15-20 leaves of Brahmi
- 1/2 cup shredded coconut
- 1-2 green chili peppers
- tamarind, the size of a quarter lemon
- a quarter teaspoon of cumin seeds
- season with salt to taste
- 1 tblsp. ghee (optional)
Seasonings include: (optional)
- 1 tablespoon of vegetable oil
- mustard seeds, 1/4 teaspoon
- half a dried red chili
- 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf
To tambli, add 1/2 cup curds
Serves: 2
Time to prepare: 5 minutes
Method of Preparation:
Method 1:
1. Heat the ghee/oil and fry the cumin seeds. To make the chutney, combine all of the ingredients in a blender and season with salt and pepper.
Method 2:
1. In a pan, melt the ghee and add the cumin seeds.
2. When they start to sputter, add the green chilli, roughly chopped, and cleaned Brahmi leaves. On high heat, saute for 2 minutes, or until the leaves wilt somewhat.
2. Using a little water, grind them, together with the coconut, tamarind, and salt, into a smooth paste.
3. Immediately after tempering, serve the thick, smooth chutney.
4. Tempering: In a tempering pan, heat the oil, then add the mustard seeds. When they begin to pop, add the curry leaves and the dried red chilli, split into bits. Mix in this spice to the chutney well.
Tempering adds flavor and, more significantly, the oil employed aids in the absorption of fat-soluble elements. You may also skip the tempering step.
Method 3:
Fry the Brahmi leaves for a further 3 minutes, or until they wilt/cook fully. Brahmi isn’t completely cooked to preserve its nutritional value. However, if you want your fussy eaters to eat it, go ahead and make it since anything is better than nothing.
To prepare Brahmi tambli (with curds), follow these steps:
Add the curds to the chutney and stir thoroughly. You’ve prepared tambali. You may use as many curds as you want. You may thicken the tambli by adding curds and making it semi-thick.
Another technique for making Brahmi (ekpanni) chutney is to:
This chutney may also be made with raw Brahmin leaves and ginger instead of cumin seeds. It’s prepared that way for Ashada duvadashi and served with udha polo for breakfast, according to Mom.
The gsb konkani recipes is a blog that has been created by someone who is trying to share their family’s traditional recipes. They are also trying to find more people who want to help them with this project.
Related Tags
- konkani recipes
- konkani amchi food
- takka saaru
- konkani curry recipes
- konkani festival recipes
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Ben Austin 