PALAK TAMBULI

PALAK TAMBULI

Tambuli is yet another authentic dish from  Karnataka that is a mixture of yogurt and roughly speaking, let’s say.. a ‘pesto’ of one of the greens like Spinach/Palak, Doddapathre ( Botanical Name- Plectranthus amboinicus, Known as French/Indian Thyme in US, It is also known as Spanish Thyme or Mexican Mint), Brahmi/ Ondelaga soppu, Botanical name- Centella Asiatica. 

Speaking of Tambuli, it’s medicinal properties are limitless since most of the greens have medicinal properties apart from fulfilling the nutrition quotient. A rare combination of pepper, cumin and the greens along with yogurt 

  • Immensely cools the body 
  • Fights cold and cough
  • Aids digestion
  • Prevents constipation 
  • Cures allergy/ inflammation on the skin instantly (if using doddapathre soppu)
  • Aids in memory enhancement and healthy hair. 

And keeps the body hydrated naturally.  

Hence It is the most preferred side dish for meals during summer. It goes well with chapathi and rice. But tastes divine with a ragi ball (Ragi Mudde) which makes a complete meal.

Spinach has loads of protein, Iron and Vitamin C alongside high fiber content. So eating this with Ragi mudde also fortifies your nutrition and makes for a fat-free and diabetic-friendly diet. 

The best part about this recipe is that it is crazy easy! needs just a few ingredients and it’s done in minutes 🙂 This can also be called a comfort food as it’s light on the tummy and is filling at the same time. So let’s get started with it.

Ingredients
Spinach/ Palak 2 cups
Pepper corns 8
Cumin/ Jeera 1 tbsp
Yogurt 1 ½ cups
Ghee 1 tsp
Salt As needed
To Temper
Ghee 1 tsp
Mustard 1 tsp
Hing a pinch
Dry Red Chilli 2

Directions
1. Add ghee in a skillet and roast the pepper corns and jeera/cumin. Then add spinach and stir fry for a minute until the leaves wilt. 

2. Grind it to a smooth paste adding very little water(2 tbsp).

 

3. Mix Yougurt with the ground mixture and add salt. 
 Now add ghee in a skillet again and add mustard, once it starts spluttering add hing/ asefotida and dry red chilli and pour it over the Tambuli.

Enjoy it with piping hot ragi mudde, rice or soft chapathis. 

  • Note
  • While roasting the jeera and pepper make sure you don’t over roast it, as it makes the jeera bitter, affecting the taste of the tambuli. 
  • You can replace spinach with doddapathre soppu, cucumber and brahmi soppu.
  • Refrigerate left overs and this can be used until the next day. 



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