The trifoliate leaved tree known to be the abode and favourite of Lord Shiva is capable of eradicating all the toxins, a task believed to be bestowed on the leaves from the three eyed deity himself. All parts of the tree are used in various pharmaceutical and neutraceutical applications in Ayurveda for a host of therapeutic purposes. Traditional cuisines of South India employ the leaves and pulp as squashes and butter milk preparations. Tambli of the Karavali and Malanadu cuisines of Karnataka and Moru Kachiyathu of Kerala cuisines are two easy to make yet healthy examples.
Summers are the times of low immunity. The water quality goes down due to scarcity. The humidity and heat are conducive to the proliferation of disease causing germs. Food gets spoilt fast. All these and many other factors conspire together to cripple the population with debilitating diseases like food poisoning, cholera, typhoid, chicken pox, etc. etc. Bengal Quince or Bilwa which sprouts fresh juicy fleshy leaves with the onset of spring is nature’s vaccination against all these illnesses. Our traditional culinary experts realised the gravity of such a community health problem and experimented on the preventive and curative properties of various locally grown flora to develop a formidable weapon against the attacking microbe monsters. The potent anti-toxic Bilwa or Vilwa known scientifically as Aegle marmelos when combined with astringent nourishing cooling styptic dairy, the humble buttermilk (skimmed residue left after the butter is churned out of yogurt) into either Tambli or Moru Kachiyathu works wonders and the resultant herbal recipe is mouth wateringly delicious both as a drink and as a curry. Sakalya Ayurveda diet includes both in the patient diet plan.
The recipes are given below for the health benefit of our well-wishers.
Biwapatre Tambli (Servings: 4 pax)
Ingredients:
1. Cleaned and shredded tender Bilwa leaves: 100g
2. Bird’s eye Chilli (Soojimenasu): 5-6
3. Pepper corns: 5 Nos.
4. Grated Coconut: 25g or Coconut milk 25ml
5. Tamarind: 5g
6. Buttermilk: 300ml
7. Mustard and Jeera: 2g each
8. Curry Leaves: 10 nos.
9. Butter: 1 teaspoonful
10. Salt: to taste
11. Powdered Jaggery: 1-2g
Preparatory Time: 15 minutes
Preparatory Method
Take a small pan; add half of the given quantity of butter and shallow fry on low flame 1, 2 and 3 till they are brittle. Once they cool grind the fried ingredients with grated coconut and tamarind to a fine paste. If coconut milk is used, no need to blend. Mix the paste in buttermilk, add salt and stir well. Jaggery, if desired should be added at this stage. Heat the remnant butter in the pan, add mustard jeera and curry leaves as seasoning. Pour the hot seasoning into the mixture and stir. Your Bilwapatre Tambli is ready. You may use it as a curry or as a refreshing drink. It helps cure diarrhoea and dysentery.
Moru Kachiyathu ((Servings: 4 pax)
Ingredients
1. Cleaned and shredded tender Bilwa leaves: 100g
2. Ginger: 1 tsp
3. Buttermilk: 300ml
4. Coconut Oil: 1 tsp
5. Mustard Seeds: 1 tsp
6. Fenugreek Seeds: 1/2 tsp
7. Cumin Seeds: 1/2 tsp
8. Bird’s eye Dry Chillies (Kantharimulaku): 3-4
9. Curry Leaves: 10-12
10. Turmeric Powder: 1/2 tsp
11. Salt to taste
Preparation Time: 10-15 minutes
Preparatory Method
Grind 1 and 2 into a fine paste. Heat the oil in a pan. Add ingredients 5 to 10 and allow to splutter. Add the paste and salt. Cook on low flame for 7-8 minutes. Switch off the heat, add buttermilk and mix well. Switch on the heat and cook the curry on low heat and switch off when the recipe just begins to boil. Stir continuously and never let the Morukachoyathu boil. The lip smacking bright yellow tangy dish is very good for indigestion and diarrhoea. It is a healthy child food as well. It can be had with steamed rice or as a refreshing hydrating drink. For more details please feel free to contact us on sakalyahospital@gmail.com
