Takla Tambli (Tamboli) / Cassia Tora Coconut Chutney

Takla / Taikila also called Cassia Tora is a wild leafy vegetable that makes its way into the local markets on the onset monsoons. It is easily available in Mumbai right from the start of monsoons. This leafy veg is a favourite among Konkani people. Takla is extremely beneficial for health, has great medicinal value and consuming it helps to keep monsoon related illness at bay. This seasonal vegetable should be consumed while the season lasts. If you manage to get it do not skip trying out this leafy vegetable as it is extremely good for health.Not every veggie vendor sells it as it is not very popular but if you tell him to get it for you, he definitely will. Posting a simple tambli recipe that’s healthy and tasty at the same time.



  • 1/2 cup fresh tender takla leaves
  • 1 tsp ghee
  • 3 to 4 green chillies (adjust to spice required)
  • 6 black pepper
  • 1/2 tsp cumin seeds
  • 3/4th cup freshly grated coconut
  • A small piece of tamarind
  • 3 tbsp whisked curds or 1/2 cup buttermilk
  • Salt to taste


  • Pick only the takla leaves and discard the stems. Rinse them well around 4 to 5 times till water runs clear. Drain all the water, squeeze out excess water and place the leaves on a cotton cloth.
  • In a nonstick/ ceramic pan heat ghee, add cumin seeds, when they crackle add black pepper and green chillies. Before you add the chillies give a small slit so that they do not burst when heated. Add the takla leaves and saute on low flame till they change colour. Cool the mix and then grind it to a smooth paste along with fresh coconut, salt and tamarind.
  • Transfer to a serving bowl. Add whisked curds and mix well. Add a little water to the grinder jar to clear the excess tambli in the jar. Transfer to a serving bowl. It should’nt be too thick nor thin. If thick add a little water to get a tambli consistency. Healthy and nutritious tambli is ready to be served.
  • Serve takla tambli with steaming hot rice. Tastes great with rice and if you want you could accompany it with tawa fried vegetables.


  • Always buy fresh takla with tender leaves and stems. The leaves should be crisp and green. Only the leaves are used.
    Takla is a wild leafy veg, so it is advisable to rinse it very well. You could also soak it in water to which 1/2 a tsp of vinegar is added for 2 to 3 minutes to remove all impurities, and then rinse the leaves again.

8 Responses

  1. Was searching for the marathi name for this vegetable when i came across your blog 🙂 glad to find this tamboli recipe online

  2. hello
    i read about your takla i am from mumbai kedar kamat . do you know about ghol vegetable its name is potchula in marathi it is called ghol

    my email

    one book on ran bhaja in maharashtra has come any information

    1. Hi Kedar, yes ghol bhaji is also known as chival. It is very nutritious, low in calories, has a lot of water content. It has a lot of mineral content nd high in antioxidants. A simple stirfry also tastes great.

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About me



Hi, welcome to the World of Vidya's Kitchen – My Secret Plate. This is Vidya Thakur, an avid cook. Being passionate about cooking, I am exploring the world of recipes since many years. I am creating my own platform and sharing my own tried-and-tested recipes with you all. Here, you'll find many quick, easy and interesting pure vegetarian recipes. My main focus is on traditional fare as well as healthy recipes that are fading away with time. I also try to bear in mind about health and nutrition while cooking food. This blog is an attempt to present food and recipes in such a way that even a novice can relate to it. I try and learn everyday by reading, experimenting, and cooking new recipes especially adding on the health aspects of the ingredients used in my dishes as well as how it is much more beneficial when food is cooked or prepared in a certain way.

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