Vandelaga tambali (Ekpanni tambali)

This is a recipe mostly done in rainy season. Usually this is made of different kinds of leaves grown in the gardens. Very very good for health. This and Pathrado is a perfect combination. Vandelaga leaves are called Brahmi in Sanskrit and Ekpanni in Konkani. I used watercress when I prepared this here in US.

1 cup Vandelaga(brahmi) leaves
4-5 green chilles
3/4th cup fresh/frozen grated Coconut
1 tspn cumin seeds
1/2 tspn ghee
1/4 tea spn pepper
1/4 tspn tamarind extract or 1-2 small pieces of tamarind

Heat ghee and fry the leaves till they turn yellowish. Remove from pan and fry coconut(without oil) for 2-3 min. Grind coconut and leaves with all other ingredients. Add salt and serve with rice. (After grinding, it should not be heated).

Serves : 4
Preparation time : 10 min

17 thoughts on “Vandelaga tambali (Ekpanni tambali)”

  1. I just came across your website & I love the stuff you have on here. I just tried the ankre tamboli with can you be believe ‘bokchoy’ – the chinese greens!! and it was fabulous. My hubby says its fingerlicking good. Thanks 🙂 I will be using your website more often for all the amchi recipes

  2. Ankre tambali ? I havent eaten that in years !!!. i am so glad to know I can make it with watercress or with bokchoy. Can’t wait to try it out

  3. Another variation on this is to use Tendli Paan (leaves of the Tendli tree). Alas we cannot find this in North America unless you are lucky to grow tendli in your backyard !!! That is my most favourite Tambli. My husband( who is not an amchigela) just loves this one… Shall sure try this with watercress, although I am not sure it is the same as ekpaani… My grandma used to amke ekpanni chutney.. those were the days !!!

  4. Great site and good recipes… My husband grew up in Karkala and had many konkani freinds/neighbors. He loves konkani food…

    You can make tambli with spinach leaves as well.. it tastes really good…. We usually add buttermilk or yoghurt while grinding.

  5. we just discovered your website while looking for recipes of brahmi leaves. We tried the recipe of ankre tambali and it was delicious. we all enjoyed it. we joked that ek panne tambli became saath vade kaane.

    long live konkani cuisine.

  6. hi,

    i came across your site while immersed about “bhrahmi”.

    could you please tell me where can i find these leaves here in USA? that will be very sweet of you to do so.


  7. Hi Shilpa,
    I have been trying out recipes mentioned in this site and it is of great great help. Thanks a lot for the initiative you have taken. My mom is a great cook too and a health freak. she has such a good figure even now that I look like her big sister. 🙂 She must have plucked hair from her head making me eat all the healthy stuff she prepares.

    She makes Ghosale sira chutney (Ridge gourd skin chuntey) which I just adore. I started cooking when I came to Blore to work and one day I brought ridge gourd, removed the ridges and make the usual upkari with grated coconut. and with the ridges i thought I could make chutney. Directly ground the ingredients and the ridges. it tasted so bad that i could not ‘repair’ it! all went to the drain. It was then i called helpline mom and asked for the recipe. The main point was that I had to fry the ridges..!!
    (too long a story for a simple chutney isn’t it..:))
    well, here it is
    Grated coconut -3/4th cup
    Ridge gourd (medium size) – 1
    Cumin seeds -1 tblspn
    tamarind juice 1 tblspn
    pepper 2-3
    oil – 1 tblspn
    Asafoetida – 1 pinch
    green chillies 2-3

    Heat oil in a pan and put split green chillies and cumin seeds. Once it changes colour put the ridges only and fry it. let it for 2 minutes and then put 1/4 glass water and cover the pan with a lid. let it be on low flame for 10 mins.
    turn off the heat and let it cool.
    Once cooled grind it with the rest of the ingredients.
    Heat 1-2 drops of oil and hing(Asafoetida) in it and add it to the chutney. (my mom says hing phullenu ghalka which in literal English translation means ‘fluff up Asafoetida’)
    Ghosale sira chutney is ready to serve

    if the ridges are not cooked well then it gives a not so good raw taste.

  8. Ankre Tamboli…needs a variety of ankre (which means tender leaves) an important one being taaykilo…I think it is “Cassia tora” in English and it also has leaves of pretty much every edible type… :P… but it REAAALLLLLY yummy… and u can have it with theeku happolu (the red, spicy papad)…amazingly delicious…. luv it a LOT.

    Shilpa: You are right. It was a mistake, I had posted this a long back. I have updated the post. I will post ankre tambli again.

  9. one more method to prepare thambli
    grind brahmi leaves with coconut ,a piece of ginger,small tamarind piece and greenchiilies add salt and gaggery for taste.

  10. Looks interesting.
    My favourite tamblis are Tendepanna tambli and Palak tambli. I live in Gujarat where Tendlepannas are not easily available hence the Palak alternative is usually opted for.

    I have not come across this leafy vegetable in Gujarat. I must say this looks interesting.

  11. Hi,

    I was searching for recipes for Taikile ( I think they are called Cassia Tora) leaves and came across this Tambali. The other day we went for a monsoon outing and my Konkani friend went crazy when she saw a huge field full of wild Taikile. We plucked them and she made Bhajos (Ambados) and tambali from them and distributed to all. They were simply lovely. We Konkanis can cook healthy wonders out of literally anything, even wild growth…… thats simply amazing. Superb recipe for Tambali, thanks for all the wonderful mouth watering dishes very meticulously written with snaps.

    Manasi Shenoy

  12. hi can any one help me with making brahmi leaves juice as i am carrying i want it to improve my kids metal power by womb itself

    would like to hear soon as i have saved leaves
    in the refregirator

  13. I tried this recipe today and it is really tasty.. I loved it. I refer many of ur recipes and all are perfect and authentic north karnataka dishes 🙂 Thanks a lot

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