Sambarpalli Thambli/Country Borage Cold Soup

This is a very simple yet very healthy and tasty accompaniment to go with rice,and i bet you will have to cook a little extra rice than usual as it is quite appetizing and delicious.Thambli or thambali/thambuli is a cold dish prepared by roasting spices,herb(in this case) and coconut and blending like a chutney then mixing up with buttermilk/curd tempered with oil or few varieties where nothing is roasted except red chillies and then drizzling with coconut oil on top.There are umpteen varieties of thamblis available accross coastal karnataka and this is one such kind.I have already posted a kadi recipe using this herb before in this blog.

Ingredients:
Sambarpalli leaves                              10-12
Green chilli                                             1  
Fresh grated coconut                         1/2 cup
Jeera/Cumin seeds                              1tsp
Black peppercorns                              1/2- 3/4tsp
Oil(for roasting)                                   1tsp
Salt                                                            to taste
Water                                                       as required for blending
Curd/Buttermilk                                  1/2 cup(apprx)or more or as required 

For tempering:
Oil                                                              1tsp
Ghee/clarified butter                        1tsp
Mustard seeds                                      1tsp
Curry leaves                                         8-10

Method:

• Wash the leaves and dab it with a washcloth.
• In a small pan heat a tsp of oil and on medium heat roast peppercorns,once they begin popping up add jeera and roast it till a nice aroma is felt.
• Now add the green chilli and saute for 30 seconds followed by the leaves(just tear it into pieces) and roast till it wilts.
• Add the fresh coconut and saute for about a minute,add salt and switch off the heat.
• When it is cool,transfer into a blending jar and grind it to form a smooth paste, adding required amount of water.Thambli is almost ready.
• Transfer into a bowl .
• Prepare the tempering in a small pan and pour it over the thambli.
• Mix well beaten curds or buttermilk whichever is available(say about 1/2 cup) to the thambli to get the desired consistency.
• If you like it sour then use sour curds/buttermilk.I have used moderate one.

Note:

Since this dish is not boiled later consume it immediately,and leftover if any may be refrigerated.
If you like it more spicy increase the amount of chilli and peppercorns

Sambarpalli Panna Kadi-Country Borage Simmered in Coconut Masala

Sambarpalli leaves as said in Konkani,country borage,mexican mint,while in kannada they call it 'dodda patra' and so on...
This is a healthy curry that can be prepared with minimal ingredients that are easily available at home.This herb is commonly used to treat cough,sore throats and cold related problems.I prepare this quite often thanks to a potted plant in my balcony.It is very easy to grow as a cutting can grow into a new plant within weeks.I suggest one and all to plant one in your garden,balcony .It comes very handy as chewing one raw leaf  is also regarded very healthy.
Here goes an easy recipe that I learnt from my Mom.Kadi means a curry in Konkani that has roasted peppercorns,jeera and are seasoned mostly with garlic.There are few more to go in this pattern using brined gooseberry,dried pomegranate peels,which may sound weird but tastes delicious and are health friendly too!! :)
For more info on this herb go Here.

 

Ingredients:
Fresh sambarpalli leaves                                   6-8(washed and towel dried)
Black peppercorns                                                8-10
Cumin(jeera)                                                          3/4tsp
Fresh grated coconut                                          1/2cup
Red chillies(roasted)                                          1-2
Tamarind                                                                size of a chickpea
Salt to taste
Ghee(clarified butter)                                        1/4tsp

For tempering:
Ghee(clarified butter)/oil                                1tsp
Garlic cloves                                                         6-7

Method:

• In a pan,on medium heat 1/4tsp ghee and roast peppercorns,once they start to pop add jeera(cumin) and roast some more
• To this add the leaves,just tearing into rough pieces with your fingers and saute till gets wilted.
• Add the fresh coconut,tamarind,salt to taste and switch off the heat
• Take the roasted ingredients into a blendig jar and blend to smooth paste adding required consistency.
• Transfer the blended paste into a soupot and add some more water to get a soupy pouring consistency(as much needed to go with rice)
• Bring this to boil and cook for 5 minutes on low heat.
• Meanwhile in a small seasoning pan heat 1tsp ghee and brown the crushed garlic,but carefully on low heat.
• Pour this into the soupot.
• Healthy and tastes yum with white/boiled red rice.