Showing posts with label Leaves. Show all posts
Showing posts with label Leaves. Show all posts

Monday, January 13, 2020

Elemuri /Elemuni Soppu Tambuli

Elemuni / Elemuri/Elevarige ಎಲೆಮುನಿ ಅಥವಾ ಎಲೆಮುರಿ ಸೊಪ್ಪು are loaded with medicinal values and it is good to have in our diet.


I got these leaves from one of my relative who has the plant.
The botanical name for this plant is known as Senna accidentalis or Casia accidentalis.
I tried Tambuli and Chutney, using these leaves and it is an excellent herb dish. It goes well with plain rice. (Tambuli) and chutney can be served with chapatis, rotis, rotti or any other main dishes.
Tambuli is prepared using curd or butter milk. It is one of the signature dish from Udupi and served in the beginning of the lunch. Tambuli is mixed with rice. It helps to digest the food well and keeps you healthy.
Tambuli is prepared using very simple healthy spices like jeera/cumin seeds, pepper, ingh and fresh coconut.
Let us see the recipe of Tambuli here.

Ingredients :

To Fry :
Ghee : 1/2 Tsp
Jeera / Cumin Seeds : 1/2 Tsp
Pepper Pods : 5 to 6
Green chilly : 1
Coconut : 2 Tbs
Ingh/Asafoetida : A little
Elemuri leaves : 1 Handful
To Add :
Curd :  3 to 4 Tbs
Salt : Required Salt.
To Season :
Ghee : 1/2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Pull out the leaves from the stick.

2. Wash it nicely and keep it aside. Wash curry leaves and a green chilly.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add ghee, jeera and pepper pods.
5. Fry for 10 seconds. Add green chilly and curry leaves. Fry a little. Add ingh.


6. Add Elemuri leaves and fry nicely till they turn crisp. ( On low and medium flame, do not burn).


7. Put off the fire and add coconut. Mix all the ingredients well.
8. Grind it with little water once the ingredients are cooled down.


9.Shift it to a serving dish. Add salt.

10. Add 1/2 Cup of curd. ( 4 to 5 tbs). Mix it well.

11. Add jeera and curry leaves seasoned with ingh and ghee.


12. Serve as one of the side dish with lunch.



Note :
One should use tender Elemuri /Elemuni/Elevarige Leaves. Use fresh leaves.
Tamubuli should be mild. Having Fresh coconut is always good for health. It is rich in good cholesterol and contain healthy properties.
Tambuli can be added with water and can be served as healthy drink.
Time : 20 Minutes 
Serves : 3 to 4 .
 Prepared Chapatis using this Elemuni Soppu Tambuli.











Tuesday, September 17, 2019

Spring Onion Mixed Flour Chapati

Spring Onion Mixed flour Chapati has turned so well and the taste was good. So give a try and enjoy some yum spring onion chapatis.


I have used wheat flour, ragi /finger millet flour, little garam masala powder, chilly powder and jeera powder.
These Spring Onions are grown in our pot nicely and I am happy for getting home grown spring onions.\
Let us know about the benefits of using Spring Onions in our diet.

Spring Onions are good source of Vitamin C and Calcium. They ar rich in dietary fiber and Vitamins A and B6, iron and minerals like copper, phosphorous, potassium and manganese. They are rich in antioxidant and anti fungal properties. They help in balancing cholesterol level in our body.
Let us see the recipe Now :

Ingredients :

Wheat flour : 2 Cups
Ragi/Finger Milellet flour : 2 Cups
Spring Onions : 1 Bowl (1 small bundle).
Jeera Powder /cumin seeds powder : 1/2 tsp
Garam Masala Powder : 1/2 tsp
Salt : As required
Ghee : 2 Tsps
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut spring onion leaves and the bulbbs into small.



2. Take a big bowl and add wheat flour, Ragi flour, salt, garam masala powder, jeera powder and  ghee.
3. Add cut spring onion and mix it nicely. Add required water and prepare dough.


4. Kneed the dough well and divide into small portions.


5. Take a small portion of the dough and roll into chapati.


6. Keep a pan on the fire and heat. Put rolled chapati on hot tava and cook.
7. Sprinkle some oil on the top. Turn the other side and cook for a minute.


8. Now Spring onion Chapatis are ready to serve.


9. Repeat the same with remaining chapatis.


10. Serve Mixed flour Chapatis with the side dish of your choice.

Note :

Cut spring onions into small pieces. Adding more ragi flour is optional. 2 cups Rag flour and 1 cup wheat flour.
Adding more ghee is optional. No need to fry the leaves. It adds to the taste and good for health too.
Adding more spice is optional.
Use of ghee while cooking chapatis is optional.
Time : 30 Minutes
Serves : 3 to 4 .


Thursday, July 4, 2019

Mooli and Mixed leaves Curry

Mooli / Radish and mixed leaves Curry is a side dish and is full of nutritious and cooked with fresh spices.


I have used palak / spinach, goli soppu /purslane leaves and mooli/ radish.
The leaves are from our home. We have put some plants in the pot. And we get fresh, organic leaves.

Let us see the benefits of Goli Soppu/Purslane leaves.
The scientific name of Goli Soppu/Purslane leaf is Portulaca oleracea. The other names are pursley, pig weed or verdolaga.
Goli Soppu leaves are very low in calories and fats. They are rich source of dietary fiber, vitamins and minerals. Fresh leaves are rich in Omega -3 fatty acids and is good for heart health. The leaves are rich source of Vitamin A, It is rich in antioxidant and vitamin for vision. It is good for skin health and heart health. It is rich in vitamin C and some B complex vitamins. They contain minerals like iron, magnesium, calcium, potassium and manganese.

Goili Soppu / Purslane Leaves.

Bimbli /Averrhoa bilimbi (commonly known a sbilimbi, cucumber tree / sorrel tree) is a fruit bearing tree of Averrhoa fimily
Let us see the recipe now :
No Onion or No Garlic is used in this recipe.

Things Needed :

To Cook :
Toor Dal : 1/2 Cup
Goli Soppu /Purslane leaves : 1 Bowl
Palak /Spinach leaves : 1 Bowl.
Mooli /Radish : 2 Medium sized
Slit Green chilly :2

TO Grind :
Coconut : 1 Cup
Coriander Seeds : 1 Table spoon
Jeera/cumin seeds : 1/2 Teaspoon
Dried Bimbli : 5 to 6 Pieces
Chilly powder : 3/4 Teaspoon

To Add :
Salt : As required
Coriander leaves : 2 Tablespoons

Seasoning with : 

Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little

Method :

1. Wash leaves and radish and cut into small pieces. Wash green chilly. Wash coriander leaves and curry leaves. cut them into small.


2. Wash and put toor dal to a pressure cooker.
3. Add cut leaves, radish, a slit green chilly and little turmeric. Add required water and cook for 5 minutes.

4. Grate coconut and grind it with coriander seeds, bimbli, jeera/cumin seeds and red chilly powder
5. Add required water to grind.   

6. Keep a pan and add cooked vegetables and dal. Add required salt. Let it cook for 2 minutes.

7.Add ground spice - coconut mixture and mix it well. Add 3 to 4 methi seeds to it. mix it well and boil.


8. Let it boil for 2 to 3 minutes. Stir in between so that it does not get burnt.


9. Shift the curry to a serving bowl and add seasoning done in coconut oil with mustard seeds, curry leaves and ingh. Add cut coriander leaves.


Note :

Do not over cook the leaves and radish.  2 to 3 whistles will do if you are using pressure cooker.
You can also cook the leaves separately.  Adding raw coriander seeds and jeera adds to easy digest and adds aroma to the curry. Adding more dal is optional.
Time : 30 Minutes
Serves : 3 to 4 people.

Tuesday, April 2, 2019

Ondelaga Gotu Kola Butter Milk

Ondelaga/ Gotu Kola is one of the healthy medicinal plant and we do make use of the leaves. We can prepare Tambuli (South Canara /Malenadu Karnataka Special side dish. We can prepare chutney using this leaves. Ondelaga leaves are good for hair, skin and has loads of medicinal properties and good for our health.

Many a times Ondelaga/Timire is called as Brahmi leaves. But they are not. Brahmi leaves are different from Ondelaga leaves.These Ondelaga leaves are known as Gotu Kola leaves.
The other common name is Asiatic Pennywort or Indian Pennywort.

Let us know what do they call Gotu Kola in different regions of India 
In Kannada it is known as Ondelaga or Timire. ( ತಿಮಿರೆ ಸೊಪ್ಪು ). Ondelaga means only one leaf in a stem. In Telugu it is known as Saraswathi Aku, Tamil - Vallari Kirai. Marati : Karivan or Karivana.
Gujarati : Khanda Bramhi and in Hindi : Bengsang.


The benefits of having Ondelaga /Gotu Kola.
It is good for cough, cold and fever. The leaves are good for digestion and it balances pitta ( Bile ) and kapha / mucus or phlegm. They help to produce healthy sperm. Ondelaga is known to improve the good blood circulation to the mind and improves our intelligence. They are good for liver related disorders. Gotu Kola is a good blood purifier. It helps in good sleep, good voice and rejuvenation. It helps in treating of various diseases.
Let us see the recipe Now :
This Ondelaga /Gotu Kola Butter Milk helps to cool your body and mind. Try and enjoy.

Ingredients :

Ondelaga /Timire /Gotu Kola Leaves : One handful : 10 to 15.
Jeera : 1/2 Teaspoon
Ingh / Asafoetida :  A pinch
Pepper Pods : 3 to 4
Salt : As required
Curd : 4 to 5 Tablespoons or little more.

Method :

1. Clean and wash only the leaves. ( Some time the stems are hard to grind and they remain as the stick. So it is better to use only the leaves).


2. Put jeera /cumin seeds. pepper pods, Ondelaga Leaves, salt and curd to a mixi jar.
3. Add 1 Cup of water and grind all the ingredients nicely till everything mixes well.


4. Pour it to a big bowl. Add some more water and mix it  nicely.


5. Shift the ready Ondelaga / Gotu Kola Butter Milk to serving glasses and serve.

6. Adding Ice cubes are optional. ( I have not added ).

Note : 

It is better to remove the stem before grinding. There will be two types of Ondelaga leaves. Natural and hy breed type. Natural Ondelaga leaves stems are soft and high breed leaves stems are bit hard. And they do not get into smooth powder or paste. Remember both have the same type of medicinal values. So which ever you get make use of it. Adding butter milk is better. I have used curd and mixed sufficient water to make it thin. Adding less spice is always good.

Time : 10 Minutes.
Serves : 2.

Mattina Gulla - Mango Curry

Mattina Gulla is a brinjal which is specially grown in place called Mattu near Udupi/Karnataka. The brinjal /Mattina gulla has a special ta...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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