Pudina Tambuli Recipe
Pudina Tambuli, or Mint Tambli, is a treasured recipe from the heart of Karnataka, lovingly prepared by grandmothers for generations. This uncooked yogurt-based side dish is a staple in traditional meals and is best enjoyed with hot, steaming rice. The versatility of tambuli allows it to be prepared with various herbs, seeds, or ingredients, but today, we are highlighting the aromatic Pudina Tambuli made with fresh mint leaves. The rich fragrance of mint paired with roasted cumin and black pepper transforms your kitchen into a haven of irresistible aromas.
Recipe Overview
- Cuisine: Karnataka
- Course: Side Dish
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 5 minutes
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 cups |
Ghee | 1 teaspoon + 1 teaspoon for tempering |
Salt | To taste |
For Tempering | |
Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
Cumin Seeds (Jeera) | 1/2 teaspoon |
Curry Leaves | 6 |
Dry Red Chilli, broken | 1 |
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | 85 |
Protein | 3 g |
Carbohydrates | 5 g |
Fat | 6 g |
Fiber | 1 g |
Sodium | Varies with salt added |
Instructions
Preparing the Pudina Tambuli
-
Clean and Prep:
Begin by thoroughly cleaning and washing the mint leaves. Set aside. -
Roast the Aromatics:
Heat 1 teaspoon of ghee in a pan over medium heat. Add cumin seeds, black peppercorns, and green chili. Sauté for about 1 minute until fragrant. -
Cook the Mint Leaves:
Add the washed mint leaves to the pan. Sauté for 2–3 minutes until the leaves turn soft and slightly change color. Remove from heat and let the mixture cool. -
Grind to a Smooth Paste:
Transfer the roasted mint leaves, spice mix, grated coconut, and salt to a blender. Add a small amount of water and grind until you achieve a smooth paste. -
Mix with Buttermilk:
Pour the ground paste into a mixing bowl. Add the buttermilk (or diluted curd) and mix well. Adjust the consistency with water if needed; the tambuli should have a thin, pourable consistency.
Tempering the Pudina Tambuli
-
Prepare the Tempering:
Heat 1 teaspoon of ghee in a small pan. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and broken red chili. Sauté briefly until the curry leaves are crisp. -
Combine and Serve:
Pour the prepared tempering over the tambuli. Mix gently to combine.
Serving Suggestions
- Pudina Tambuli is best served at room temperature alongside hot, steamed rice and a comforting curry like Keerai Sambar.
- Alternatively, enjoy it as a refreshing drink on its own during summer.
Cooking Tips
- For an added layer of flavor, dry roast the grated coconut before grinding.
- Adjust the spice level by increasing or decreasing the green chili as per your taste.
Enjoy this delightful Pudina Tambuli and let the fresh, vibrant flavors transport you to the lush culinary landscapes of Karnataka!