Kottambari Tambuli Recipe - Udupi Style Raw Coriander Kadhi
Kottambari Tambuli is a udupi curd side dish recipe which is flavoured with coriander leaves and simple spices. Serve it with Steamed Rice and Spicy Potato Roast for your everyday meal.
Tambuli's are a summer coolers from the Udupi region of Karnataka and Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) is a delicious variant. Usually, greens are sauteed with spices and ground to a smooth paste, and then added to thin buttermilk.
It can be had as a buttermilk or along with rice in summers. Coriander is a wonder green that can be included in summers, as it is a good source of dietary fibres, calcium and magnesium. It is good to lower the bad cholesterol in the body. Kottambari Tambuli Recipe is easy to prepare and quite refreshing during the summers.
Serve the Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) along with Steamed Rice, Udupi Style Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Style Aralu Sandige Recipe for a simple summer weekday lunch.
If you like this recipe, try more Tambuli Recipes like
10 M
5 M
15 M
4 Servings
Ingredients
- 1 cup Curd (Dahi / Yogurt)
- 1 cup Coriander (Dhania) Leaves , tightly packed, roughly chopped
- 4 tablespoons Fresh coconut , grated
- 1 Green Chilli
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1 Dry red chilli
- 1 teaspoon Asafoetida (hing)
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Kottambari Tambuli Recipe - Udupi Style Raw Coriander Kadhi
To begin making Kottambari Tambuli Recipe, whisk the yogurt to smooth consistency in a big bowl. Add about 3 cups of water, mix well and keep aside.
Heat a teaspoon of oil in a small kadai, add the cumin seeds and let it splutter.
Once they splutter, add the green chilli, coriander leaves and fry for a minute.
Once cool, grind it to a smooth paste along with the grated coconut using a mixer grinder adding little water.
Add this ground coriander mixture to the yogurt mixture and mix well. Add water to your desired consistency and season with salt.
Now, to prepare the tadka, in a small tadka pan, heat the remaining oil, and add the mustard seeds once the oil is hot.
Once they splutter, add the urad dal and stir a bit. Once they are golden in color and are fried, add the hing, dry red chilli, and stir.
Once the hing seizes sizzling, switch off heat and pour this tadka over the Kottambari Tambuli.
Serve the Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) along with Steamed Rice, Udupi Style Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Style Aralu Sandige Recipe for a simple summer weekday lunch.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
