Sour Tender-Leaf Salad
आम्राम्रातकजम्बूश्च बीजपूराग्निमन्थकैः । भल्लातागस्त्यकोपसीद्राक्षाभृङ्गकसल्लकैः ॥ ५० ॥ पुनर्नवा मरी तीक्ष्णा अतसी सुरसाद्वयम् । मरुकं तालपर्णी च भिण्डुकी मुण्डका तथा ॥ ५१ ॥ ब्राह्मी चैवाम्लपत्री च कोकिलाक्षी कुसुम्भकम् । अञ्जनं पद्मकोशश्च शेढकं च तथापरम् ॥ ५२ ॥ संगृह्य पल्लवानेषामम्लिकाम्लेन मिश्रयेत् । जम्बीराम्लेन दध्ना वा लवणेन च संयुतान् ॥ ५३ ॥
Gather tender shoots from a long list of trees, herbs, vines, and greens, including mango, jambu, citron, grape, punarnavā, flax, surasā, brahmī, sour-leaf, safflower, and lotus. Mix the shoots with tamarind sourness, citron or lime juice, or curd, together with salt.
The plant list is long and many names are regional or uncertain, but the principle is simple: tender leaves dressed sharply with tamarind, citrus, or yoghurt, and salt.
Ingredients
- Tender sour leaves, whatever you can find — I used spinach
- Salt, to taste
- One dressing: tamarind concentrate diluted in a little water, or lime juice, or plain yoghurt
Method
- Wash and dry the leaves carefully. Tear larger leaves into bite-sized pieces.
- Toss the leaves with salt and your chosen dressing immediately before serving.
Notes
- Many plant names in the source are regional or uncertain; use only leaves positively identified as edible. Some listed plants, such as bhallātaka, can be irritant or toxic if improperly handled and should not be casually substituted.