Curry Leaves Thambuli

curry leaves thambuli

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?!

curry leaves thambuli

curry leaves thambuli

Yield:

2-3 servings

Prep time:

10 mins

Cooking time:

None

Ingredients:

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

Tempering:

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Dried red chillies – 2

Curry leaves – 1 sprig

Ghee or coconut oil – 2 tsp

Method:

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.

Serve chilled.

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