Kottambari Tambuli Recipe – Udupi Style Raw Coriander Kadhi
A Refreshing Summer Delight from Udupi
Tambulis are traditional summer coolers from the coastal Udupi region of Karnataka. Known for their cooling properties, these simple yet flavorful dishes make the perfect accompaniment to a hot, sunny day. The Kottambari Tambuli, also called Udupi Style Raw Coriander Kadhi, is a delightful variant of the typical tambuli. With the rich flavor of fresh coriander, tangy yogurt, and aromatic spices, this dish is not just refreshing but also a great way to elevate your meals during the warmer months.
What Makes This Tambuli Special?
Unlike most kadhis, Kottambari Tambuli is unique for its use of fresh, raw coriander leaves, which are sautéed with spices and then blended into a smooth, creamy paste. This paste is then added to a thin yogurt base, making the dish light yet full of flavor. Often served as a side dish, it pairs beautifully with steamed rice, vegetables, or crisp fried snacks.
Cuisine: Udupi | Course: Side Dish | Diet: Vegetarian
Ingredients for Kottambari Tambuli Recipe
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 cup |
| Fresh Coriander Leaves (Dhania) | 1 cup, tightly packed, roughly chopped |
| Fresh Coconut (Grated) | 4 tablespoons |
| Green Chilli | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1 teaspoon |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Step-by-Step Instructions for Kottambari Tambuli
-
Prepare the Yogurt Base:
In a large bowl, whisk the yogurt until smooth and creamy. Add about 3 cups of water to dilute the yogurt slightly and mix well. Set aside. -
Sauté the Aromatics:
Heat 1 teaspoon of oil in a small pan (kadai) over medium heat. Add the cumin seeds and allow them to splutter. Once the seeds start popping, add the green chilli and coriander leaves. Sauté for about a minute until the leaves soften and become aromatic. -
Grind the Paste:
Remove the pan from the heat and let it cool. Once cooled, transfer the sautéed mixture to a blender along with the grated coconut. Add a little water and grind everything into a smooth paste. -
Combine with Yogurt:
Add the ground coriander-coconut paste to the yogurt-water mixture prepared earlier. Stir well to combine everything. If you desire a thinner consistency, feel free to add more water. Season with salt to taste. -
Prepare the Tadka (Tempering):
In a small tadka pan, heat the remaining 1 teaspoon of oil. Add the mustard seeds and let them splutter in the hot oil. Once they begin to pop, add the urad dal and fry until golden brown. Next, add the dry red chilli and asafoetida (hing). Stir for a few seconds until the hing releases its aroma and the spices are well fried. -
Finish the Dish:
Immediately pour the sizzling tadka over the prepared Kottambari Tambuli. Stir gently to incorporate the tempering into the yogurt-coriander mixture. -
Serve:
Serve this delicious and cooling Kottambari Tambuli alongside steamed rice, Udupi Style Bende Kayi Palya (okra stir-fry), or a crispy Spicy Potato Roast. For a complete meal, you can also add a side of Karnataka Style Aralu Sandige (crispy rice wafers).
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 4g |
| Fat | 7g |
| Carbohydrates | 6g |
| Fiber | 1g |
| Sodium | 150mg |
| Calcium | 80mg |
Tips & Variations
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Cooling Effect: Tambuli is traditionally enjoyed during the hot summer months for its cooling effect. You can chill the prepared mixture in the refrigerator for 30 minutes before serving to enhance its refreshing qualities.
-
Coconut Variations: While fresh coconut is preferred for its richness, if you don’t have access to fresh coconut, dried coconut can be used as a substitute, though the texture will be slightly different.
-
Flavor Adjustments: The balance of green chilli and coriander leaves can be adjusted according to your spice preference. If you prefer a milder version, reduce the amount of green chilli.
-
Consistency: This dish can be served with varying consistencies. If you prefer a more soup-like consistency, simply add more water, or for a thicker consistency, reduce the water quantity slightly.
Why You’ll Love This Dish
Kottambari Tambuli is not just a delicious addition to your meals; it is also a perfect antidote to the heat of summer. The tangy yogurt combined with the fresh coriander and the aromatic tempering makes each bite a burst of flavors that’s both soothing and satisfying. Whether you are looking for a light side dish or a healthy accompaniment to your main course, this Udupi-style raw coriander kadhi will become a favorite in your kitchen.
So, the next time you’re craving something cooling and flavorful, give this Kottambari Tambuli a try. It’s an effortless, nutritious, and utterly delicious dish that showcases the simplicity and beauty of Udupi cuisine.
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