Beat The Heat With ‘Tambli'

By TheHindu on 10 Jun 2015 | read
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FOR A COOLING EFFECT:Dodda Patre (Coleus aromaticus) is the most widely used ingredient in tambli.— PHOTO: RAVIPRASAD KAMILA  FOR A COOLING EFFECT:Dodda Patre (Coleus aromaticus) is the most widely used ingredient in tambli.— PHOTO: RAVIPRASAD KAMILA

Come Summer and it is the season of making “tambli” (a liquid dish that goes well with rice) in the coastal and Malnad belt of the State.

Different types of tambli is prepared by changing its main ingredient such as gooseberry tambli, mango tambli, and coriander leaf tambli.

Mangala Joshi, a homemaker at Attavar, told The Hindu that in addition to the main ingredient, the other key ingredients were buttermilk, coconut kernel, and jeera (cumin seeds), “As temperature goes up during summer, people avoid spicy food.

Vegetarians mostly make tambli as it has a cooling effect on the body,” said Mangala Narayana Yaji, homemaker at Kodical.

Ms. Yaji said “tambli” would replace “sambar” or “saru” (broth) and other spicy food items in summer.

She said people in the coastal belt commonly make tambli with dodda patre or sambrani (Coleus aromaticus), “vitamin soppu” (leaves), timare or ondelagana leaves, tender mango, garlic, green turmeric, “basale soppu”, kokum, coriander leaves, “chagte soppu”, gooseberry, and so on.

Ms. Joshi said “tambli” could be made from peels of lime and orange, and “perale kudi” (tender leaves of guava tree). Aroor Manjunath Rao has listed 126 types of tambli in his 20-page book Roga Nirodhaka Tambuligalu published in 2006.

According to the book, tambli could be made out of select tender buds of plants and saplings, roots, flowers, seeds, barks, peels of vegetables and fruits, and some nuts.

According to Mr. Rao, a retired SyndicateBank employee who now lives in his farm at Aroor village in Udupi district, some plants used for “tambli” could be grown in cities.

Jayagovinda Ukkinadkka, a doctor at Sahasraksha Vaidyashala at Ukkinadkka in Kasaragod, told The Hindu that many “tambli” had rich fibre content and hence their consumption was good for health. “Tamblis” of some plants were good for bowel movement.

Dr. Jayagovinda said some plants used in “tamblis” had phytochemical contents which acted as anti-carcinogen.

The doctor said ayurveda texts had not made any specific reference on “tambli”. Different types of tamblis could be made depending on the season.

Having “tambli” helped increasing immunity power of the body, he said.


 

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