Spinach Tambli/thambuli

Name: Spinach Tambli/thambuli
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 20-25 Spinach leaves; 1/2 cup Fresh grated coconut; 5-6 black peppercorns; 1 tsp cumin seeds; 1/2 cup yogurt; 2-3 green chillies; 1 tsp ghee; as required Water; as per taste Salt; 1tsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 2 sprigs fresh curry leaves

Madhavi Rao @cook_20584335

Thambuli/tambuli is a type of raita,eaten in the Indian state of Karnataka.,Tambuli being a curd based cuisine,is consumed with rice. Tambuli is derived from kannada word thampu. Thampu meaning cool/cold. So thambuli/tambli is a cooling food.
My favourite summer recipe...
#Palak_thambuli

Madhavi Rao @cook_20584335

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Ingredients

30mins

4 servings

20-25Spinach leaves
1/2 cupFresh grated coconut
5-6black peppercorns
1 tspcumin seeds
1/2 cupyogurt
2-3green chillies
1 tspghee
as requiredWater
as per tasteSalt
For tempering:-
1tsp ghee
1/2 tspmustard seeds
1/2 tspcumin seeds
2 sprigsfresh curry leaves

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Steps

30mins

1

Chop the washed palak leaves roughly(can keep d tender stems too)
2

Heat a pan,add 1tsp ghee, cumin seeds,black peppercorns,green chillies mad roast for a minute.
3

Now add d chopped spinach leaves and saute till they turn soft.
4

As it turns to soft it changes its colour and reduces in its volume,switch off the flame and keep aside to cool.
5

In a blender,add d sauted mixture,along with fresh grated coconut and salt. Make a fine paste.
6

Now add the curd in it and again blend very well to a smooth fine paste.(can use a small amount of water while blending)
7

Remove d paste in a vessel and adjust the consistency by adding small amount of water.
8

Heat a tadka pan and add all d tempering ingredients and pour this tadka on the tambuli and mix well
9

Spinach tambli/palak tambli is reaady to serve
10

Serve with hot steaming rice.