medicinal herbs used for tambli.

Tambli from herbs.
There about 79 herbs that can be used. I shall try to put in as many as I can.
Morus alba –
Known as ambaara soppu or hippo nerale in Kannada.
Prepared using procedure 2
Used in folk medicine to overcome increased acid levels, bile levels, body itch and eruptions.
Sesbania grandiflora
Kannada name agase
Sanskrit name agastya
Procedure 2 to prepare
This is a sama datu or balancing component. It can be used by all prakriti individuals. As its nutritive value is high it can be used by all age groups at all seasons.
Ficus glomerata:
Kannada attikudi
Sanskrit audumbara
Method procedure 2
This is a cooling ingredient hence people of kapha prakriti need to use it carefully. Those who suffer from running nose or a cold due to extreme heat can do well with this. Infact this is recommended for heat induced bowel irritation.
Spandias pinnata
Kannada amte
Sanskrit amaatrak
Preparation method procedure 2 and 3
This is an ushna padartha, or heat inductive, here heat is the reference not to body temperature but acid level. So people with tendency to bile increase or acidity should avoid it. This is best taken in during the summer. Particularly to people prone to vata.
Folk medicine uses it to control jaundice and stomach cramps.
Tinspora cordifolia
Kannada amrita balli
Sanskrit gaduchi/amrit
Preparation method procedure 2
This is tridoshic and keeps all three vata-pitta-kapha in order. But is essentially cooling. This is very good for a cold with body ache (flu) this also regulates bile levels; it is helpful in dysmenorrheal conditions. And also a very good anti diabetic.
Folk medicine uses it as post partum medication to increase lactation. And placental clearance. This has greater medicinal value if the creeper is ascending a sandal wood tree. (Incidentally sandalwood is saprophytic in its infancy)
Emelia semchifolia
Kannada ili kivi
Sanskrit mooshika parna
Preparation method procedure 2
Ayurvedically it is purgative, antibiotic, and can be used once a week. It is not advisable to use it in summer. It helps in digestion.
Folk medicine uses it as curative for indigestion, anemia, and as post partum diet.
Allium cepa
Kannada erulli soppu
Sanskrit pallunda
Preparation method procedure 2
Ayurvedically this is cooling. This is excellent in increased blood bilirubbin levels. It is excellent in people who find it difficult to withstand heat. It is extremely useful in all gasteroentric problems.
Folk medicine uses it as a curative for dry cough
Garcinia cambogia
Kannada uppage
Preparation method procedure 2
Ayurvedically it handles bile and acidity manifested symptoms.
Folk medicine uses it to treat headache, indigestion.
Centella Asiatic
Kannada ondalaga
Sanskrit mandukaparna
Preparation method procedure 1 and 2
Ayurvedically cooling, energizing helps in controlling flatulence, particularly in the elderly. It can be given to children during summer and rains at night.
Folk medicine used this for detoxification of the circulatory system, heat induced stomach burns.
It is best if picked from the fields.
Citrus reticulate
Kannada kanchi
Method of preparation procedure 2
Ayurvedically this is heat producing and reduces pittah component. But if used persistently might increase the pittah. It is best if picked immediately after chaturthi. And very useful for middle aged. It reduces phlegmatic irritation. But not very advisable for the elderly.
Folk medicine uses it as a digestive.
Cassia fistula
Kannada kake soppu
Sanskrit argvada
Method of preparation procedure 2
Ayurvedically reduces vata, anti pyretic, anti-inflammatory. Reduces internal heat, useful in summer and rains. Particularly in the elderly helps to relieve constipation.
Folk medicine uses this as curative for constipation. Absolutely contraindicated for people with a tendency for diarrhea.
Crossandra undulacfolia
Kannada abballige
Method procedure 2
Folk medicine uses it cure oral ulcer.
Commelina bengalensis
Kannada kannikudi
Method procedure 2
Folk medicine considers this very nutritious and energizing.
Murray koenigi
Kannada kari bevu
Sanskrit krishnaniba
Ayurvedically this is a samadatu. It is an excellent detoxifying agent. Help full in managing skin and renal disorders. Particularly renal stones.
Folk medicine uses this curative for anemia
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Tambli – continued.

Procedure—2
The herbs are freshly picked, washed and roasted.
This is now ground to a fine paste with coconut, and pepper.
To this salt and 3 cups of buttermilk is added.
In a wok heat 1-2tsp of ghee/coconut oil, add mustard, when it spurts add jeera, chilli pods, asafetida, and curry leaves.
Procedure – 3
A larger wok or Kadai is used here.
The herbs are picked cleaned, roasted.
Ground with coconut scraping and peppercorn
In a wok, heat ghee/coconut oil, add mustard seeds, when it begins to spurt add jeera, asafetida and curry leaves, add 2 ½ cups of water salt, a little jaggery and bring to a boil. Turn of f the flame. To this add the ground paste and let it cool.
When these cools add the either ½ cup soured curd or butter milk. – In some communities this is called as paldya.
This is excellent post-partum diet.
Procedure –4.
The herbs and pepper and coconut scrapings are ground to paste.
In wok heat 2tsp ghee/coconut oil, add mustard, when it begins to spurt add jeera, dry chilli pod, asafetida and curry leaves, to this add 4 cups of water, salt and jaggery and the ground mixture, boil till the volume reduces to 2 cups now add a cup of buttermilk.
Note:
All the above mentioned proportions are for a family of 4-5 adults.
Though these days green chillies are substituted for pepper, by and large pepper is used as green chillies is considered ushna – prakriti.

Tambli -Recipe

. Though the ingredients or method of making is not very variable, there is something about the person who makes it brings in the variety in taste, what I’m trying to say is the taste cannot be standardized.
Usually women of my community use herbs, peels, seeds, gourds, and roots as the flavoring agent in a Tambli, along with base of coconut scarping, jeera, mustard, garlic is optional.
All these ingredients help in digestion. There times when people add jaggery to give a hint of sweetness. Particularly if the curd is used is sour.
method 1:
ingrediants
1 fist full of herb picked fresh.
8-10 pepper seeds.
½ cup coconut scraping.
3 cups of buttermilk (roughly about 300ml)
Salt to taste
Mustard –jeera –dry chilies for seasoning.
procedure
The herbs pepper and coconut are ground to a fine paste.
To this salt and 3 cups of butter milk is added, mix to get a even consistency
In a wok heat 2tsp of coconut oil( or any other) add mustard, when the mustard spurts add in jeera seeds, dry chili pods. And asafetida
Curry leaves and garlic are optional.

Tambli

Is self reliance a myth?
Once upon a time from the villages came milk, fruits, vegetables, flowers, condiments and clothes to town. So did the theater. This was the time when we prospered naturally, and we only optimized natural wealth. We may not have been very literate, but we were definitely more educated and better employed. The weekly village market being the super sale at the mall
Small stuff like coriander leaves, kadipatta, or pudina we run to town.
One wonders where the green, prosperous, self reliant country has vanished. – Logical answer is it has become the garbage dump for the so called developed countries.
With education turning its focus to degrees, and literacy only we have a vacuum. The wealth has gone wasted, health destroyed. All proposals and plans of rural development only push the farmer into greater debts. Making us more and more dependent.
Local eating habits are another causality, to the urbanization, and globalization bringing with it imbalance in nutrition. The Kadai, cuisine an art, well that’s for my next exploration. Today I have been wondering about a dish that has almost vanished from the Udupi cuisine, called Tambli.
Luckily for me my father Dr.Srinivasa Rao P.N. knew lot of people and being from a rural background, he was very much into our ethnic lifestyle. One of his friends Sri.Purushotam Rao .M. from Sagar actually gifted this book to me through him. It was all about our traditional cuisine, not the shetty-udupi hotel kind but rural Malnad-Tulunad kinds. The information he had collected was so interesting that I decided to share it with all my friends here.
This was so popular that we have a saying “unnokondu tambli – hoddukollodakkondu kambli” the tradition thambuhuli has got corrupted to tambli. Thambuhuli in itself being the colloquial version of tampu huli or cooling sour liquid. Equating this to the ayurveda point of view, this may not be very right, in terms of dosha classification i.e. we cannot randomly call it shita from the rural vocabulary point of view this could be thampu(cool) because since it feels cool after consuming it or because it is not boiled.
Tambli’s are made out of herbs, seeds, vegetables, kernels’, these were seasonal and sometimes even therapeutic. This Local knowledge bank has been eroded.
With each village dying out we are loosing tremendous knowledge and experience. They might not yet be documented and published in the world journals, but they are they for us to ensure that we could take them to the world platform.
As my humble contribution to a movement trying to revive the ethnic knowledge and lifestyle of Malnaad-tulunaad, I’m sharing this. Sri Purshotham Rao, heralds the Tambli as out reviving spirit, as it is a unique dish of Malnaad-tulnaad region.
For those who are interested in Rural Revival and Rehabilitation. Any information, guidance can be got through
Sanjivana krishi shamshodhana prathishtana
Jambani grama,barooru post
Sagar—577431
Shivamogga.
Krishi prayoga parivara
Krishi nivaasa, karuvalli post
Thirthalli shivamogga.-577432
Ps: Lakshmi madam, and Shailaja, consider yourself tagged, I’m sure you will something on this.