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.
|Spinach/ Palak||2 cups|
|Cumin/ Jeera||1 tbsp|
|Yogurt||1 ½ cups|
|Dry Red Chilli||2|
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.
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.
- 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.