Vitamin Leaves Tambli | Vitamin Soppu Tambli | Tambulli


A leafy green vegetable that makes a easy choice for chutney or Tambli. Back home, these shrubs are found abundantly in the backyard. Recently when I visited my aunt she gave me these multivitamin leaves, grown at her garden.

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These leaves high in vitamins and known for its medicinal benefits. Tambli or chutney is best made from the leaves. Tambli is a mild spiced, curd based drink. It can be consumed as-is or with hot plain rice. It eases digestion and is light on stomach. Variety tamblis are staple during the summer as it is the best coolant.


I am not sure if vitamin leaves are available in market, but if you ever find them do try this healthy recipe, full of vitamins. This recipe can be replicated for Methi (Fenugreek) leaves, Spinach leaves or Ondelaga (Brahmi) leaves.


Vitamin Leaves Tambli | Vitamin Soppu Tambli | Tambulli
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. Vitamin leaves - 2 cups
  2. Grated coconut - 1/2 cup
  3. Cumin seeds - 2 tsp
  4. Green chilli - 1-2
  5. Curd - 1/2 cup
  6. Ghee/oil - 2 tsp
  7. Tamarind paste - 1 tsp (optional)
  8. Salt to taste
For tempering
  1. Mustard seeds - 1 tsp
  2. Cumin seeds - 1 tsp
  3. Urad dal - 1 tsp
  4. Red chilli - 1
  5. Curry leaves - 1 strand
  6. Ghee/oil - 2 tsp
  1. Clean, wash and drain the leaves. Use leaves only, separate it from the strand.
  2. Heat ghee/oil in a pan.
  3. Add cumin seeds and green chilli and fry for a minute on low flame.
  4. To the pan, add leaves and sauté it.
  5. Fry the leaves till the raw smell is gone, almost 10 minutes, on low flame.
  6. The leaves will turn darkish green and start appearing crisp.
  7. Add coconut and switch of the flame. Let it cool.
  8. In a mixture jar, add the contents, little water, curd, tamarind paste, salt and grind to fine paste.
  9. If the curd is not sour, you may add tamarind, else skip it.
  10. Remove the mixture into a bowl, add curd and mix well. bring to a pouring consistency, not too watery.
  11. Prepare the tempering and finish on the tambli.


  1. Aren’t these vitamin leaves commonly known as curry patta? They are now sold in North Indian markets too, though they are not part of North Indian cuisines. Many houses in my neighbourhood have their plants. Their lovely flavour enhances the taste of any dish.

  2. Hi Vandana, Vitamin leaves are totally different from Curry leaves. Curry leaves are are widely used in South Indian dishes, mainly in Tadka’s. Vitamin leaves looks exactly like curry leaves,but they are bit soft and has an unique smell and flavour. It can be used to prepare tasty chutney as well.


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