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.