Kottambari Tambuli Recipe – Udupi Style Raw Coriander Kadhi
Kottambari Tambuli, a delightful dish hailing from the Udupi region, is a refreshing and nutritious yogurt-based side that features the vibrant flavors of raw coriander leaves. This versatile dish can be served alongside steaming rice or paired with various Udupi specialties for a wholesome summer meal. With its quick preparation time and wholesome ingredients, Kottambari Tambuli is perfect for those seeking a healthy yet delicious accompaniment to their meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Curd (Dahi/Yogurt) | 1 cup |
| Coriander (Dhania) Leaves – tightly packed | 1 cup |
| Fresh Coconut – grated | 4 tablespoons |
| Green Chilli | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | ½ teaspoon |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 5 g |
| Carbohydrates | 10 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | Varies with added salt |
Preparation Time
- Preparation Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Udupi
- Course: Side Dish
- Diet: Vegetarian
Instructions
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Prepare the Yogurt Mixture: Begin by whisking the yogurt in a large bowl until you achieve a smooth consistency. Gradually add about 3 cups of water to the yogurt, mixing well to create a smooth, thin base. Set this mixture aside for later use.
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Temper the Spices: In a small kadai (pan), heat a teaspoon of sunflower oil over medium heat. Once the oil is hot, add the cumin seeds and let them splutter, releasing their aromatic flavor. Following this, add the green chili and coriander leaves to the pan, frying them together for about a minute until the coriander becomes fragrant.
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Grind the Mixture: Allow the cooked ingredients to cool slightly. Once cooled, transfer them to a mixer grinder along with the grated coconut. Grind these ingredients together into a smooth paste, adding a little water as necessary to achieve a creamy texture.
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Combine Ingredients: Add the ground coriander mixture to the yogurt mixture in the bowl, stirring well to combine. Adjust the consistency by adding more water if needed. Season the kadhi with salt to taste, ensuring the flavors are balanced.
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Prepare the Tadka (Tempering): In a small tadka pan, heat the remaining sunflower oil. Once the oil is hot, add the mustard seeds and let them splutter. Then, introduce the white urad dal to the pan, stirring occasionally until the dal turns golden brown.
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Finish with Spices: Once the urad dal is fried, add the asafoetida and the dry red chili, stirring briefly until the asafoetida becomes aromatic and sizzles.
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Combine Tadka with Kadhi: Remove the tadka from heat and immediately pour it over the prepared Kottambari Tambuli, allowing the aromatic flavors to infuse into the dish.
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Serve: The Kottambari Tambuli is now ready to be served. Pair this refreshing kadhi with steamed rice, Udupi Style Bende Kayi Palya (a delicious cluster bean stir-fry), Spicy Potato Roast, or Karnataka Style Aralu Sandige (a type of rice-based snack) for a delightful summer meal.
Enjoy the flavors of Udupi with this nutritious Kottambari Tambuli, perfect for a light lunch or dinner, offering a harmonious blend of fresh ingredients and spices that will elevate any dining experience!
