Palak Tambuli is a chutney with Palak or Spinach and yogurt/curd. Tambuli is a recipe from Karnataka. The word ‘Tambuli’ is derived from tampu + huli (cool + sour) in Kannada. Tambuli can be made with different types of greens like French Thyme also known as Doddapatre or Panikoorka and Malabar Spinach (Basale).
This is not a chutney that can be a side for dosa/idli. Tambuli tastes best with hot rice. My aunt introduced me to this wonder chutney!
Spinach is the tastiest leafy vegetable (I say.) And it’s very healthy too; in every way. Contains a high content of Iron (helps haemoglobin count), low calories and is a good source of Vitamins. It is also good for skin; it acts as an antioxidant and makes our skin glow (girls, what are you waiting for! Get some spinach right away!). Who can forget Popeye?! A can of spinach and he’s strong enough to save Olive from any dilemma. So friends, include spinach in your meals regularly for all these benefits. Here’s a recipe that’s easy and quick and healthy yet very tasty!
Also note – this is my best photo in the blog😀.
Palak/Spinach – 2 cups – roughly chopped
Grated Coconut – half cup
Peppercorns – 10-12 or Green chillies – 2
Yogurt – half cup
Oil – 1 tbsp
Mustard seeds – 1 tsp
Dry red chillies – 2
How I prepare:
- Fry Palak in very little oil. It will take less than a minute to cook and reduce in volume. Let it cool. (Assumption: That you have washed the Palak at least twice before chopping and frying them. We do not want our yummy preparation taking us to doctor😜)
- Once it’s cool, grind with coconut, pepper and salt. (some add cumin seeds also while grinding. I haven’t tried).
- Transfer to a serving bowl and add the yogurt. Mix well. You may allow yourself a minute or two to admire the dark green turning into a pleasing and inviting lighter shade.
- Lastly to temper, heat oil and add mustard seeds. Once they pop, add the dry red chillies (break it into 3 each) and pour into the chutney.
- Next, take a plate of hot rice and pour some ghee, add salt. Serve yourself a generous spoonful of Palak Tambuli. Take yourself to heaven with each morsel 🙂
Ghee is just a pampering addition. It will taste as good without ghee. You can also make this as a side item along with sambhar or rasam. Tempering is also not mandatory. Tambuli can be made oil-free too.