sambarballi tambli / sambarballi tampu huli / indian borage tambuli / dodda patre tambuli is a good medicine for joint pain. doddapatre / sambarballi soppu is a plant with many medicinal properties. its known as ajwain (hindi), ova (marathi), panikoorka (malayalam), karpuravalli (tamil), vamu aaku (telugu) in various languages. the leaves are medicinal and have also been used as an ayurvedic remedy for coughs, sore throat, congestion and digestion. some use this as a traditional food to stimulate lactation for the month or so following childbirth. juice from the leaves is sweetened and then given to infants to treat cold. this dish has a really nice flavor from the leaves, coconut, black pepper and cumin seeds. you mix it up with hot rice and eat.
Author: Hebbar's Kitchen
Recipe type: tambuli
Cuisine: south indian
- small bunch of dodda patre/sambarballi soppu/ indian borage leaves
- 4 green chilli
- 1 tsp pepper corn
- 1 tsp jeera/ cumin seeds
- 3 tsp ghee
- 1 tbsp coconut grated
- salt for taste
- ½ cup curd
- ½ cup water
- 3 red chilli
- ½ tsp cumin seeds
- 1 tsp mustard leaves
- 1 tsp ghee
- clean the borage leaves by immersing in vessel containing water. drain water and put it in strainer.
- heat the pan and add green chilli, cumin seeds, and pepper corns in ghee.
- after the above ingredients are fried add the borage leaves/ sambarballi leaves and let it fry until the leaves are well cooked.
- grind the grated coconut and rock salt with little amount of water.
- now add the fried ingredients and get a smooth paste of it.
- transfer the paste to a vessel and add curd. check the consistancy and add water or curd if required.
- after the seasoning is ready, it is added to the tambuli. now it is ready to be served.