Thambuli is from Udupi, as far as I know. Growing up we did have it made at home with different green leaves – spinach, coriander, amaranth leaves, methi leaves and more. Then there are kinds without the greens like ginger, methi and plain coconut. They all have two things in common – a coconut base and yoghurt. Ideally a summer side dish, thambuli is very cooling and delicious. For people who don’t like consuming yoghurt as it is, thambuli works great.
Gurgaon is hot as hell right now and that’s why this thambuli was essential. I made it as a part of a thali one afternoon along with my raw mango and coconut rice and a quick ripe mango gojju. Such a beautiful summer lunch this was. Also, thambuli takes barely 10 mins to make. And what’s not to love about curry leaves?!
Coconut – 2 tbsp freshly grated
Cumin seeds – 1 tsp
Curry leaves – 2 springs
Green chilli – 1
Yoghurt – 1 cup whisked
Water – 1/4 cup
Salt to taste
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Dried red chillies – 2
Curry leaves – 1 sprig
Ghee or coconut oil – 2 tsp
Dry roast the curry leaves and cumin seeds.
Together with the coconut and chilli, grind till you have a paste. Add water to help it come together.
Transfer the paste on to a bowl.
Add whisked yoghurt and salt. Mix well.
Heat the ghee or coconut oil and add the mustard seeds and urad dal.
Once the mustard seeds splutter, add the chilli and curry leaves.
Tip it on to the thambuli.