Description:
Palak Tambuli is a flavorful and simple gravy made with fresh spinach, offering a nutritious addition to your meals. Rooted in Udupi cuisine from Karnataka, this dish is light and healthy, perfect for everyday lunch.
Ingredients:
- 15 spinach leaves
- 1 tsp cumin seeds
- 3 whole black peppercorns
- 2 green chilies
- 1/4 cup grated coconut
- 1 cup curd or buttermilk
- 1 tsp ghee
- Salt to taste
For Tempering: - 1 tsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A few curry leaves
- 1 dried red chili (broken)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Instructions:
- Wash and chop the spinach leaves.
- In a pan, heat 1 tsp of ghee and add cumin seeds, black pepper, and green chilies. Cook for about 1 minute and then set aside to cool.
- Once cooled, blend the cooked mixture, grated coconut, and salt with a little water in a mixer grinder until smooth.
- Transfer the ground mixture into a bowl, and stir in the curd (or buttermilk). Adjust the consistency by adding a little water if necessary.
- For tempering, heat 1 tsp of ghee in a small pan. Add mustard seeds, cumin seeds, curry leaves, and broken dried red chili. Cook for 20 seconds and pour it over the Tambuli.
- Stir well and serve hot.
Serving Suggestions:
Palak Tambuli pairs wonderfully with rice and Chow Chow Thoran for a wholesome and satisfying lunch. Enjoy!
