Bramhi is a medicinal plant which grows abundantly in the coastal region of south canara.
It’s a round single leaf with a delicate stem which has a distinct taste.
In the local region of Udupi it’s called timare
In Karnataka it’s called indelicate which means a single leaf.
It is nutritious and rich in antioxidants which aids memory retention.
During rainy weather these leaves are available all around and most of the households in our hometown would have a chutney, tambuli or bharth made from these tiny leaves which is a powerhouse of nutrients.
Let’s get to the recipe ….
Bramhi leaves – a handful or around half cup.
Cumin seeds – 1/2 t spoon
Curd – 1 cup
Grated coconut – 1/2 cup.
Salt as per taste.
Green chillies – 3
Coconut oil – 1 table spoon
Mustard seeds – 1/4 spoon
Garlic – 1 cloves minced
Wash the Bramhi leaves until clean
In a bowl add the salt, curd and whisk well.
Keep it aside.
Now in a mixer jar grind the grated coconut, cumin and the green chillies to a smooth paste adding the curd and once it is a smooth paste add the bramhi leaves alongwith the tender stem and grind to a smooth paste.
Transfer to the bowl that has the remaining curds and mix well.
You can adjust the consistency as per your choice.
Now take a small pan and heat some coconut oil
Add in the mustard seeds and curry leaves and finally the minced garlic.
Mix well and pour it over the ground mixture and mix evenly.
This Tambuli goes well with steaming rice.