Palak Tambuli Recipe (Udupi Style Spinach Tambli)
A Delightful Udupi Style Dish
Experience the refreshing flavors of South India with this Palak Tambuli, a delicious Udupi-style dish that embodies the essence of Karnataka’s culinary tradition. This cooling, yogurt-based dish pairs beautifully with hot steamed rice and is also delightful as a light drink. The unique blend of spinach, spices, and coconut creates a creamy texture that is both satisfying and nourishing, making it perfect for a wholesome lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 15 leaves |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 3 pieces |
| Green Chilies | 2 pieces |
| Fresh Coconut (grated) | 1/4 cup |
| Curd (Dahi/Yogurt) – sour or buttermilk | 1 cup |
| Ghee | 2 teaspoons |
| Salt | To taste |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | A few |
| Dry Red Chili (broken) | 1 piece |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Fat | 10 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
Preparation Time
| Stage | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 20 |
| Total | 30 |
Instructions
To prepare the delectable Palak Tambuli, begin by meticulously cleaning and washing the spinach leaves. After ensuring they are free of dirt and grit, roughly chop the leaves, retaining any tender stems for added flavor and nutrition.
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Roasting Spices: In a pan, heat a few drops of ghee over medium flame. Add the cumin seeds (jeera), whole black peppercorns, and green chilies. Roast the spices gently for about a minute until fragrant, taking care not to burn them. Once roasted, remove the pan from the heat and set it aside to cool.
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Grinding the Mixture: In a mixer grinder, combine the chopped spinach leaves, the cooled roasted spice mixture, grated coconut, and salt. Blend these ingredients together, adding a little water as needed, until you achieve a very smooth paste. The smoothness is key to a delightful texture in your tambuli.
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Mixing with Curd: Transfer the ground mixture to a mixing bowl and add the sour curd (or buttermilk). Stir the ingredients together until well mixed. Adjust the consistency by adding a little more water if necessary; the final consistency should be slightly thin and pourable, as this is essential for serving with rice.
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Tempering: In a small pan, heat the remaining ghee over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter, releasing their aromatic oils. Then, add the curry leaves and broken dry red chili. Sauté for a few seconds until the curry leaves become fragrant.
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Finishing Touches: Pour the sizzling tempering over the spinach and yogurt mixture. This step enhances the flavor and adds a lovely aroma to the dish. Stir gently to combine everything.
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Serving Suggestions: Your Palak Tambuli is now ready to be served! It can be enjoyed at room temperature alongside hot steaming rice and your choice of pickle. Alternatively, savor it as a refreshing drink during the evening.
This Palak Tambuli not only brings forth the lush flavors of fresh spinach and spices but also offers a nutritious addition to your meal, embodying the wholesome essence of Udupi cuisine. Enjoy this delightful dish as part of your lunch or dinner, and revel in the love and tradition it represents in every bite.
Feel free to adjust the seasoning and spice levels according to your preferences, making this tambuli a truly personal creation that you can enjoy time and again!
