Palak Tambuli | Spinach Tambli

Palak Tambuli, also known as Spinach Tambli, is a traditional and refreshing dish from Karnataka, India. The term “Tambuli” is derived from the Kannada word “thampu,” meaning cool or cold, highlighting its cooling properties, especially beneficial during the hot summer months . 

In Karnataka, Tambuli holds a special place in the culinary tradition, especially in regions like Udupi and Malenadu. It’s a staple in many households and is often prepared using various locally available greens and herbs, and even veggies each bringing its unique flavor and health benefits . 

This dish is a harmonious blend of fresh spinach (palak), yogurt (curd), grated coconut, and mild spices. The preparation involves lightly sautéing or blanching spinach leaves, which are then ground with coconut, pepper, cumin seeds, and green chilies to form a smooth paste. This paste is mixed with whisked yogurt or buttermilk to create a creamy, mildly spiced raita-like dish. A tempering of mustard seeds, cumin seeds, red chilli, asafoetida and curry leaves in ghee is added on top to enhance the flavour.

Palak Tambuli is typically served with steamed rice and is often consumed at the beginning of a meal to aid digestion. Its light and soothing nature makes it an ideal choice for those seeking a nutritious and easily digestible accompaniment. 

Spinach is renowned for its rich nutritional profile, offering a good source of iron, calcium, magnesium, and vitamins A, C, and K. Incorporating spinach into dishes like Palak Tambuli can contribute to improved metabolism, better heart health, and enhanced skin and eye health .  

Check out this traditional Karnataka delicacy palak tambuli recipe below.

Ingredients

Buttermilk-1 cup

Salt to taste 

Mustard seeds-1/2 tsp

Cumin seeds -1 tsp

Red chillies -2 nos

Asafoetida -1/4 tsp

Curry leaves-few

Ghee-1/2 tsp

For Paste

Pepper-1/2-1 tsp

Cumin seeds-1 tsp

Green chilies - 2-3 nos

Palak-1 cup

Grated coconut-2 tbsps

Ghee-1/2 tsp

Recipe Video

Method 

👉Clean , wash and cut the palak, set aside.

👉Heat 1/2 tsp of ghee in a pan add pepper, cumin seeds, green chilies, palak and saute well until the spinach is cooked completely.

👉To this add grated coconut and saute for few seconds.

Switch off the heat and transfer to mixie jar and cool completely.

👉Add required salt and little water and grind to fine paste.

👉Transfer the spinach paste to a bowl , to this add buttermilk, mix well .

👉In a tadka pan heat ghee and add mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida allow it to splutter add this tempering to Tambuli and mix well and serve.

Total Preparation time-15 minutes 

Serves-3-4