Pudina Tambuli Recipe
Delight your taste buds with this refreshing Pudina Tambuli, a traditional side dish from Karnataka that embodies the vibrant flavors of fresh mint, spices, and buttermilk. Perfect for those seeking a cooling accompaniment to their meals, this vegetarian dish can be served alongside hot steaming rice and Keerai Sambar, or enjoyed as a soothing drink on its own.
Ingredients
Ingredient | Quantity |
---|---|
Mint Leaves (Pudina) | 1/2 cup |
Cumin seeds (Jeera) | 1 teaspoon |
Whole Black Peppercorns | 3 |
Green Chilli | 1 |
Fresh coconut (grated) | 1/4 cup |
Buttermilk | 1-1/2 cup |
Ghee | 1 teaspoon |
Salt | To taste |
Ghee (for tempering) | 1 teaspoon |
Mustard seeds | 1/2 teaspoon |
Cumin seeds (for tempering) | 1/2 teaspoon |
Curry leaves | 6 |
Dry Red Chilli (broken) | 1 |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | Approximately 70 |
Protein | 1 g |
Carbohydrates | 6 g |
Dietary Fiber | 1 g |
Sugars | 1 g |
Fat | 5 g |
Saturated Fat | 3 g |
Sodium | 200 mg |
Preparation Time
Time Component | Duration |
---|---|
Prep Time | 10 minutes |
Cook Time | 5 minutes |
Total Time | 15 minutes |
Instructions
-
Preparation of Ingredients:
Start by thoroughly cleaning and washing the mint leaves to remove any dirt or impurities. This step is essential for ensuring the freshness of the dish. -
Roasting Spices:
In a pan, heat a few drops of ghee over medium heat. Once the ghee is hot, add the cumin seeds (jeera), whole black peppercorns, and the green chili. Roast these spices for about a minute until they are fragrant but not burnt, allowing their flavors to release into the ghee. -
Sautéing Mint Leaves:
Next, add the washed mint leaves to the pan. Sauté the mint leaves along with the spices for about 2-3 minutes, or until the leaves become soft and change color. This step enhances the flavor profile of the dish. -
Cooling and Grinding:
Remove the pan from the flame and allow the mixture to cool down for a few minutes. Once cooled, transfer the sautéed mint and spices into a mixer. Add the grated fresh coconut and salt to taste. Blend everything together, adding a little water as needed, until you achieve a very smooth paste. -
Combining with Buttermilk:
Pour the ground mixture into a mixing bowl and gradually add the buttermilk (or curd), stirring well to combine. Adjust the consistency to your liking; it should be thin enough to drizzle. -
Tempering the Dish:
In a small pan, heat the remaining ghee over medium heat. Add the mustard seeds and cumin seeds for tempering. When the mustard seeds start to splutter, add the curry leaves and the broken dry red chili. Let the tempering cook for a few seconds until fragrant. -
Final Assembly:
Pour the hot tempering over the prepared Pudina Tambuli and mix gently. This step adds an extra layer of flavor to the dish. -
Serving Suggestions:
Serve the Pudina Tambuli at room temperature alongside hot steaming rice and Keerai Sambar for a delightful meal. Alternatively, relish it on its own as a refreshing drink, perfect for a warm day.
This Pudina Tambuli recipe is not only easy to make but also a celebration of flavors that showcases the vibrant culinary heritage of Karnataka. Enjoy this cooling dish as part of your next meal and experience the delightful taste of mint in every bite!