Brahmi Tambuli

Brahmi tambuli is very tasty and easy to prepare. I have already posted Brahmi chutney recipe, here goes the recipe of brahmi tambuli ...



Brahmi is a creeper and is called Ondelaga in Kannada, Timare in tulu and Brahmi in english. You can easily identify this slender, long stemmed creeping plant and its small, kidney shaped (reniform) lobed, green leaves as well as its pinkish red or white flowers. The plant has no taste or smell. It grows well in moist soil conditions.


Nutritional Benefits:

- The herb comprises rich amount of vitamin B1 (thiamin), vitamin B2 (riboflavin) vitamin B3 (niacin) and vitamin B6 (pyridoxine).
- This will help you to convert carbohydrates into glucose as well as to improve the functioning of your nervous system. It has also good amount of vitamin K.
- It has an excellent source of minerals i.e. calcium, magnesium, sodium, manganese and zinc.

Medicinal Values:
- It is a tonic and has ability to tone up your muscular tissues.
- It improves hemoglobin percentage, RBC, serum cholesterol and blood sugar in your blood.
- It activates fast growth of your hair, skin and even nails.
- It is identified as an excellent brain and nerve stimulant.
- It is believed that this herb improves brain function and the mental ability as well as improves memory and learning performance. You are able to overcome easily all your negative effects related with fatigue and stress.
- The herb has potentials to improve I.Q. among children.
- It is also recommended for mentally retarded children.

Got the above medicinal info from the site: http://healthmad.com/nutrition/health-benefits-of-gotu-kola-brahmi-or-vallarai/

Ingredients:

Brahmi Leaves: 1/2 cup or 1 small bunch
Coconut: 2 tbsp
Green chillies: 2 small
Jeera: 1 tsp
Curds: 1 1/2 cups

For tempering:
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry Leaves: 1 strand
Red chilli: 1

Procedure:

1. Grind brahmi leaves, coconut, green chilli and jeera to smooth paste using little yogurt at a time.

2. Heat oil in a pan and add mustard, broken red chilli and curry leaves. When mustard starts to pop and sputter transfer it to Tambuli and mix well.

Serve tambuli with rice and pickle.
  

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