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.
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
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.
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.