BENGALURU ADIGE - TAMBULI (ತಂಬುಳಿ )

**Author - Alee Venkatesh **

TAMBULI / ತಂಬುಳಿ 

SPINACH & CUCUMBER TAMBULI

Authentic Karnataka Cuisine -  is a Curd  based dish consumed with rice.  It is made mostly from many green & leafy vegetables as their main ingredients.  It is prepared by grinding sautéed vegetables with the spices and then mixing it with plain yogurt.

This is a form of Raita where variety of vegetables are used such as methi leaves, ginger, spinach, cucumber, Doddapatre soppu, basle soppu etc., all of them grown in all over Karnataka State in Southern part of India.

Tambuli is generally prepared mild and not spicy, fundamentally has a few simple whole spices which are roasted and grinded with seasonal vegetables or herbs, added to curd / yogurt / buttermilk.


Coriander Tambuli

This recipe can also be used for making Doddapatre Tambuli (ದೊಡ್ಡಪತ್ರೆ ತಂಬುಳಿ - 10-15 leaves) & Spinach Tambuli (1 bunch spinach) but leaves need to be slightly roasted using ghee before grinding with other ingredients.


Ingredients 
  • Vegetable or herb of your choice (if using cucumber, leave the skin on and raw cucumbers are used)
  • 1/4 cup grated coconut
  • Pepper corns to taste
  • 2 tbs. cumin seeds
  • Green chillies to taste
  • Salt to taste
  • 1/2 cup plain curd / yogurt / buttermilk
  •  FOR SEASONING - 1 tsp. ghee, 1/4 sp. mustard seeds, pinch of hing powder

Method - Grind raw vegetables or sautéed leaves  with other ingredients, add this to yogurt, salt & seasoned items.  Mix well, serve with rice.

OKRA / Bhindi Tambuli

and mixed with cooked vegetables such as Doddapatre, Cucumber, Bhindi and seasoned with hing, mustard seeds and curry leaves.


This yogurt based dish is served with plain rice by adding melted ghee on top.