Ekpani Chutney/Tambali……Version 2

                 Brahmi i.e Ekpani as we call it in Konkani is a leaf with numerous medicinal benefits.The small tiny leaf is used in Ayurveda since ancient times.We Konkanis have been using this leaf in our cuisine too for making some simple dishes like chutney and tambali(accompaniment to rice and can be cold or hot).My senior friend who is a very good cook and co blogger  has shared her version of Chutney. My version is a bit different and uses curd or buttermilk.

  • 1/2 cup coconut
  • Handful of ekpani leaves washed well
  • 2-3 green chillies
  • Tsp of zeera
  • 2-3 tbsp of curd(bit sour) or sour buttermilk (Refer Notes)
  • Salt to taste
  • Tbsp of ghee
  1. Heat ghee in a pan and add zeera when they splutter add green chillies, ekpani leaves, and fry for a minute  . then add the coconut and fry till a nice aroma starts arising. Switch off and cool completely
  2. Put all these into a chutney jar ,add salt and curd and grind to a smooth paste.
3. Delicious and a very healthy chutney is ready to be served.This goes well with dosas too or as a side dish with meals.
  1. If you don’t prefer adding curd, use tamarind while grinding for chutney.
  2. For Tambali ,after grinding to a chutney consistency remove to a vessel and  add sour buttermilk to make it a free flowing consistency. The tambali should neither be thick like chutney nor thin or watery like rasam.
  3. Tambali goes well with rice as an accompaniment.
  4. Ekpani tambali is not boiled or heated.

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