Palak Tambuli Recipe - Udupi Style Spinach Tambli
Palak Tambuli Recipe - Udupi Style Spinach Tambli is a recipe from the Udupi region of Karnataka. A refreshing yogurt base enhanced with iron rich palak and a tadka over it makes this palak tambuli a great summer recipe .
Palak Tambuli is a spinach based yogurt like curry recipe from Udupi, Karnataka. It is a simple, healthy and comforting side dish. Tambuli with green leafy vegetables are neither spicy nor oily.
Palak Tambuli is a light, nutritious, mild and soothing recipe, served best with some steamed rice.
Did you know: Just one cup of spinach contains 6 percent of your daily value of magnesium, a mineral that can help regulate your blood sugar. Spinach is also low in calories. The fact that spinach is rich in magnesium and contains so few calories it is a major benefit to people with diabetes.
In addition, Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, dietary fiber and a whole lot more.
If you like this recipe, look here for more similar recipes
- 1/2 cup Curd (Dahi / Yogurt) , whisked
- Salt , to taste For the coconut masala
- 1/4 cup Fresh coconut
- 1 Green Chilli
- 1 teaspoon Cumin seeds (Jeera)
- 1./2 teaspoon Whole Black Pepper Corns
- 1 cup Spinach Leaves (Palak) , finely chopped For the tadka
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 sprig Curry leaves
- 1 Dry Red Chilli , broken
How to make Palak Tambuli Recipe - Udupi Style Spinach Tambli
To begin making Palak Tambuli Recipe,prep all the ingredients and keep ready
To cook the spinach; heat oil in a pan over medium heat; add the spinach along with a little salt and cook until it has wilted down. Once wilted, turn off the heat and allow the spinach to cool.
To grind the coconut masala, in a mixer jar, combine the fresh coconut, cooked spinach, along with green chilli, cumin seeds and whole peppercorns. Add some water to make a smooth coconut masala, set aside.
To make the Palak Tambuli, in a large bowl, combine the whisked curd and the freshly ground coconut-palak masala and season with salt.
For the tadka, heat oil in a tadka pan over medium heat; add the mustard and cumin seeds, and allow it to crackle. Next add in the red chilli and curry leaves, mix and turn off the flame.
Pour this tadka on the palak tambuli, and serve.