Tora Leaves Tambli (Taikile Palle Tambali)

Tora Leaves Tambli (Taikile Palle Tambali)

Thambali/tambli is a kannada word for chutney's/coconut based dishes with curds or buttermilk. 

Cassia tora (scientific name), tora plants (common name), called as taikilo in Konkani, is a monsoon herb seen only during monsoon season. With onset of monsoon these herbs grow profusely like weeds everywhere.

Tora leaves called as taikile pallo in Konkani is used in various dishes of Konkani cuisine. The tender tora leaves are used to make taikile ambado (fritters), taikile chutney, taikile tambali (chutney with curds), taikile muddo (steamed dumplings), taikile sanna polo (spicy dosa).

Taikile tambali is a coconut, curds based gravy, prepared for lunch and dinner and is eaten with rice. Only the top 2 tender leaflets of each branch of the tora plant are used to prepare any of the taikilo dishes mentioned above. As the tora leaves mature they tend to get bitter. 

Tora leaves are called chagate soppu in Kannada. Hence, the name chagate soppina tambli in Kannada. Here goes the recipe:


1 teaspoon cumin
1 teaspoon pepper
3 green chillies
1/2 cup finely chopped tora leaves (taikilo)
3/4 cup grated coconut
1/2 cup curds
1 tablespoon oil
1 tablespoon tamarind
Salt to taste

Serves: 2

Preparation time: 25 minutes

Preparation Method:

1. Heat a frying pan, add in oil, cumin, pepper and let them sizzle.

2. Once the cumin starts popping, add in slit green chillies and cut into 2-3 pieces and fry them for a minute.

3. Then add chopped taikilo/tora leaves, salt and little water just enough for the leaves to cook.

4. Cook closed until done, the tora leaves change colour once cooked. 

5. Once all the water evaporates and the tora leaves are cooked through, add in grated coconut to it and saute for a minute.

6. Remove off heat and keep it aside to let it cool completely.

7. Once it's cooled, grind with tamarind into a smooth paste with just enough water to make a paste as we want the chutney dry.

8. Add curds to the mixer and grind just for 20 seconds, just for it to mix in well.

9. If your using sour curds, you can emit tamarind or use less tamarind depending on sourness of your curd.

10. Tambali's are usually of medium consistency and not as dry as chutney's, so add water if required.

11. Transfer it into a bowl and serve it with rice.

Side Note:

1. You can also use sour buttermilk instead of sour curds to make this tambli. A watery gravy with buttermilk tastes great with rice. However, be careful not to dilute the tambli too much while you use buttermilk. 

2. You can add dried red chillies instead of green chillies. Or use them together too. You then get a reddish tinge in the chutney. 

3. You can add more pepper and emit chillies completely too. 

Other tamblis:

Banana flower tambli (Bondi Tambali)

Spring onions tambli (Onion Tambli, Piyava Tambali)

Tags: Chutney, Taikilo, side dish, konkani recipe, tambali, tora leaves, chagate soppu, taikile pallo, tambli