Nellikayi (amla) tambuli

Nelli or nellikayi is called as Datri in Sanskrit,Phyllanthus embelica in Latin.It is  rich in vitamin C,Best rejuvinator,Tridoshahara.

Fresh amla

Required ingredients
Nellikayi(amla) fresh or dried:5-6

Cumin seeds:1/2 tsp
Pepper:8-10 grains
Grated coconut:1/2 cup
Salt:to taste
Buttermilk:3 cups
ghee:1 tsp
Mustard seeds:1/4 tsp
Red chilly:1/2
How to prepare nellikayi tambuli

• Remove the seeds from amla.If it i s dry soak in water for 1/2- 1 hour.
• Grind  amla with cumin seeds, pepper,grated coconut in to smooth paste by adding sufficient water.
• Transfer them in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.

Dalimbe sippe(pomegranate Peel) tambuli

Fresh dalimbe sippe

Dalimbe is called as dadima in Sanskrit,Punica granatum in Latin.We can preserve  the peels by drying it.It improves digestion.Helps in treating diarrhoea.
Required ingredients
Dalimbe sippe:1 piece
Cumin seeds:1/2 tsp
Pepper:8-10 grains
Grated coconut:1/2 cup
Salt:to taste
Buttermilk:3 cups
ghee:1 tsp
Mustard seeds:1/4 tsp
Red chilly:1/2

How to prepare Dalimbe sippe tambuli

• Fry  dalimbe sippe in low flame with cumin seeds by adding little ghee.
• Grind them with pepper,grated coconut in to smooth paste by adding sufficient water.
• Transfer them in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.

Banana flower(poombe/kundige/balemoothi) tambuli

Banana flower

Banana flower or poombe/balemoothi/kundige is good for digestion,improves blood.
Required ingredients
Banana flower(small):1
Cumin seeds:1/2 tsp
Pepper grains:5-6
Grated coconut:1/2 cup
Buttermilk:3 cups
Salt:to taste
Ghee:2 tsp
Red chilly:1/2
How to prepare banana flower tambuli

• First  cut and collect the white portion of the banana flower. 
• Grind them with cumin seeds, pepper,grated coconut by adding sufficient  water to form smooth paste.
• Transfer them in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.

Kodasige huvina (Holarrhena antidysentrica) tambuli

Kodasige is called as Kutaja in Sanskrit,Holarrhena antidysentrica in Latin.It is heat in nature.Use ful in loss of taste,indigestion,diarrhoea.

kodasige huvu

Required ingredients
Kodasige flower dry or fresh:1 fist
Cumin seeds:1/2 tsp
Pepper grains:5-6
Grated coconut:1/2 cup
Buttermilk:3 cups
Salt:to taste
Ghee:2 tsp
Red chilly:1/2
How to prepare kodasige huvina tambuli
Fry cumin seeds and flower in low flame by adding little ghee.
Grind them with pepper,grated coconut by adding sufficient  water to form smooth paste.
Transfer them in to serving bowl.Add buttermilk and salt.Mix well.
Tempering is done with heating ghee,mustard seeds and chilly.

Bili dasavala huvina tambuli(white hibiscus flower)

bili dasavala

Hibiscus rosa or hibiscus flower is called as dasavala in Kannada japa pushpa in Sanskrit.In this white variety is considered as best for medicinal use.Mainly it acts as blood purifier,vatahara,coolent.
Required ingredients
White hibiscus flower: 1 fist
Cumin seeds:1/2 tsp
Pepper grains:5-6
Grated coconut:1/2 cup
Buttermilk:3 cups
Salt:to taste
Ghee:2 tsp
Red chilly:1/2
How to prepare bili dasavala huvina tambuli

• Grind hibiscus flower,cumin seeds,pepper and grater coconut with sufficient water to form smooth paste.
• Transfer them in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeds and chilly.

Shunti(Ginger) tambuli

Shunti is called as aardraka in Sanskrit,ginger in English,Zingeber officinale in Latin.It is useful in treating gas formation .It is good vata hara,pitthahara,kaphahara.Improves digestion.This tambuli is also contra indicated at night.
Required ingredients
Ginger(fresh):1-2 pieces

Fresh ginger

Cumin seeds:1/2 tsp
Pepper grains:5-6
Grated coconut:1/2 cup
Buttermilk:3 cups
Salt:to taste
Ghee:2 tsp
Red chilly:1/2
How to prepare shunti tambuli

• Grind ginger,cumin seeds,pepper and grater coconut with sufficient water to form smooth paste.
• Transfer them in to serving bowl.Add buttermilk and salt.Mix well.
• Tempering is done with heating ghee,mustard seeeds and chilly.

Menthe(fenugreek seeds) tambuli

Menthe is called as Methi in Sanskrit,Trigonellafoenum in Latin.It is cool in nature,reduces pittha,good for pregnant woman and diabetic persons.
Required ingredients
Fenugreek seeds:1/2 tsp

Fenugreek seeds

Pepper:8-10 grains
Grated coconut:1/2 cup
Salt:to taste
Buttermilk:3 cups
ghee:1 tsp
Mustard seeds:1/4 tsp
Red chilly:1/2

How to prepare fenugreek seeds tambuli

• Fry fenugreek seed in low flame till they become slight brown.
• Grind them with pepper,grated coconut in to smooth padte by adding sufficient water.
• Transfer them in to serving bowl.Add buttermilk and salt.Mix wel.
• Tempering is done with heating ghee,mustard seeeds and chilly.

Atthi kudi(Ficus glomerata) tambuli

Atthi is called as Audumbara in Sanskrit,Ficus glomerata in Latin.It is cool in nature,useful in gynecological problems.Improves digestion.
Requirred ingredients
Atthi tender leaves: 1 fist

atthi plant

Pepper :8-10 grains
Cumin seeds:1 tsp
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare  Atthi kudi tambuli

• Collect tender leaves of atthi in early morning,wash and drain the water.
• Fry them in a pan with  cumin seeds in low flame till they become wilt.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add buttemilk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.

Amrutha(Tinospora cordifolia) tambuli

Amrutha or amrutha balli called as Guduchi in Sanskrit,Tinospora cordifolia  in Latin. It is cool,reduces vata pittha and Kapha,Good rejuvinator,improves breast milk.
Required ingredients

Amrutha plant

Tender amrutha leaves:1 fist
Pepper :8-10 grains
Cumin seeds:1 tsp
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare Amrutha tambuli

• Collect tender leaves of amrutha in early morning,wash and drain the water.
• Fry them in a pan with  cumin seeds inlow flame till they become wilt.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add buttemilk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.

Agase soppina Tambuli(Sesbania grandiflora)

Agase plant

Agase soppu is called as Agasthya in Sanskrit ,Sesbania grandiflora in Latin.This gives cooling effect, good for vata,pitta and Kapha
Required ingredients
Agase soppu: 1 fist full
Pepper:8-10 grains
Cumin seeds:1 tsp
Grated  coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare Agase soppina tambuli

• Collect tender leaves of agase in early morning,wash and drain the water.
• Fry them in a pan with cumin seeds in low flame till they become wilt.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add buttemilk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.

Tambuli/Tambli/Medicated butter milk? recipe

Tambuli/Tambli is one of the authentic dish of  Southern part of India(costal region).It is very simple and easy to prepare dish.This goes best with rice.In this leaves,Roots,seeds,flowers,fruits which are having medicinal value will be mixed with buttermilk.Buttermilk it self is called as 'nectar of earth'.So this tambuli/tambli is used as food  as well as medicine too .It can be called as medicated buttermilk for our understanding.
Ondelaga/Brahmi/Timare Tambuli
Ondelaga/timare is called as Mandukaparni in Sanskrit,Centella asiatica is the Latin name.It has cooling effect,vata hara,improves memory power,good nerve tonic.It is contra indicated  at night.
Required ingredients
Ondelaga leaves:one fist
Pepper:8-10 grains

Grated coconut:1/2 cup
Butter milk:3 cups
Salt:to taste
Ghee;1 tsp
Mustard seeds:1 tsp
Red chilly:1/2
How to prepare Ondelaga tambuli

• Collect fresh leaves preferably early morning because the leaves contains volatile acids,wash and clean them.
• Grind the leaves,pepper,coconut in to smooth paste by adding sufficient water.Transfer the content in to serving bowl.
• Add buttermilk and salt.Mix well.
• Tempering can be done with mustard seeds and chilly by using ghee.
• This tambuli is not recommended at  night.

Water melon peel dosa recipe

Water melon peel dosa is also one of the tasty and crispy dosa.While eating dosa you will get the taste and smell of water melon.This dosa Will make a wonderful break fast.

Required ingredients

Rice:1 cup
Chopped water melon peel:1 cup

Salt:to taste

How to prepare water melon peel dosa

Water melon peel dosa

Video on Preparing Water Melon Peel Dosa

• Wash and soak rice for 2-3 hours
• Wash and gently peel the outer green portion of the water melon peel.Cut the thick portion in to small cubes.
• Grind rice with water melon peel to form smooth paste by adding sufficient water.
• Add salt to taste.
• Take one ladle full of batter pour it over pre heated tava,spread it in to thin circle.
• Cook on both sides.
• serve hot  with chutney.

Gujje (tender jack fruit) palya

Jack fruit is used  in all forms by Dakshina kannada people.With tender jack fruit we can prepare many items.Cutting of jack fruit is time consuming job.because it has got gum we should be careful while cutting it.We have to apply coconut oil or any oil to hands before and after cutting it!!
After cutting the jack fruit we have to put the pieces in a vessel containing water.This palya suits best with rice.
Required ingredients
Finely chopped tender jack fruit:1 cup
Oil: 2-3 tsp
Mustard seeds;1 tsp
Black gram dal:1 tsp
Red chilly:1/2
Curry leaves

gujje palya

Salt: to taste
Grated coconut:2 tsp
Pepper powder:1 tsp
How to prepare tender jack fruit  palya

• Heat oil in a pan.Add mustard seeds,black gram dal, red chilly.
• When mustard seeds starts popping add curry leaves followed by finely chopped tender jack fruit.
• Pour little water.Add salt to taste.
• Cook till water evaporates and jack fruit becomes soft.
• Garnish with grated coconut and pepper powder.

Easy break fast rawa upma recipe

Rawa upma is one of the easy breakfast dish.
Required ingredients
Medium sized rawa/semolina:1 cup
Oil:2-4 tsp
Ghee:4-5 tsp
Mustard seeds: 1 tsp
Black gram dal:1 tsp
Red chilly:1

Hot rawa upma

Curry leaves
Onion:2
Ginger:1 inch size
Salt:to taste
jaggery(optional): to taste
Grated coconut:4 tsp
How to prepare rawa upma

• Roast rawa in a thick bottomed pan by adding little ghee  and keep it aside.
• In a pan take oil, mustard seeds,black gram dal,red chilly and heat it.
• When mustard seeds splutter add curry leaves followed by finely chopped onions.
• Fry onions till they become transparent.
• Add 2-21/2 cups of water.add salt and jaggery.
• We can add finely chopped vegetables like carrot,beans or green peas to the water to improve the taste.
• When the water reaches boiling point add chopped ginger and roasted rawa.
• Stirr till rawa well cooked.Garnish with coconut gratings and ghee.
• Serve hot.

Water melon peel dry fry(Kallangadi sippe palya)

In summer we enjoy eating watermelons,drinking cool fresh water melon juice.Usually after using inner pulp portion we are discarding the thick outer  cover or peel.We can prepare a very delicious dosa, palya out of it,This palya suits best with rice.
Required ingredients
Water melon peel:5-8 pieces

Water melon palya

Oil:1 tsp
Mustard seeds:1 tsp
Black gram dal:1 tsp
Red chilly:1/2
Grated coconut: 2Tsp
Jaggery:4 tsp
Salt:to taste
Curry leaves
How to prepare water  melon peel palya
Wash and gently peel the outer green portion of the watermelon peel with a peeler or knife.Finely chop the thick portion of the peel in to small cubes.
Heat oil in  pan.Add mustard seeds,black gram dal,red chilly.When mustard seeds starts popping add curry leaves,chopped peel.
Add little water so that the vegetable should sink.
Add salt,jaggery.
Cook till the water evaporates and vegetable becomes soft.
Garnish with coconut gratings.