Tambuli recipe/malabar spinach + basil tambli
Simple, refreshing side for rice. The ultimate comfort food!
Equipment
- Blender
Ingredients
- ½-¾ cup mix of malabar spinach (basale) + basil basil can be substituted with tulsi/holy basil
- ¼ cup fresh/frozen coconut
- ¼ cup yogurt/mosaru/majjige
- ¼ tsp cumin seeds
- salt to taste
- ¼ tsp pepper or to taste
- ½ tsp oil
- water as needed
Instructions
- Toast the cumin seeds in a few drops of oil/ghee until aromatic. Take care not to burn them.
- Defrost coconut if using frozen.
- Saute the spinach and basil in a few drops of oil/ghee.
- Transfer cumin, sauteed greens, pepper, salt, coconut, enough water to blend and make it into a smooth paste.
- Take the blended paste out into a bowl.
- Whisk the yogurt smooth. Add in the yogurt to the blended paste and mix.
- Taste and add water to thin it to suit your taste.
- Adjust salt and pepper.
Video
Notes
- Tambuli can be enjoyed with rice or sipped plain.
- A tadka/oggarane can be added to tambli. To do that, heat 1 tsp oil and add 1/4 tsp mustard seeds, 1/8 tsp cumin seeds(jeera) and dry red chilli. When mustard splutters, pour the oil along with the spices over tambuli.