PALAK TAMBULI

 PALAK TAMBULI

Palak is what spinach is popularly called in many parts of India. As you know, it has numerous health benefits and is therefore commonly used in all our cuisines, both in North and South India, especially amongst the vegetarians. 

Elsewhere in this blog, you will find recipes using palak such as:-

• Palak Paneer
• Palak Babycorn Subzi
• Palak Shorba

Today's recipe is for a side dish called Palak Tambuli and is from Karnataka. Tambuli is a curd based raita kind of accompaniment to rice dishes and is served with the main meal. It is considered to be especially good for the hot summer months as it has a cooling effect thanks to the curds. 

I have adapted this Palak Tambuli from the well-known Kannada cookery channel Swayam Paaka. 

We had this for lunch the other day and it was truly delicious. Highly recommended. 

Ingredients:-

• Palak ( Spinach) Leaves, 1 bunch
• Fresh Coconut Gratings, 1/2 cup 
• Fresh Curds, 1/2 cup
• Water, 1/2 cup
• Salt, to taste

For the Masala:

• Peppercorns, 15
• Jeera (Cumin), 1/2 tsp
• Green Chilli 1
• Ghee, 1 tsp 

For Seasoning:-

• Mustard Seeds, 1/4 tsp
• Jeera ( Cumin), 1/2 tsp
• Ghee, 1 tsp

Method:- 

Pluck the Palak leaves from the stems, wash them thoroughly and dab them dry. Roughly chop and keep aside.

Whisk the curds and slit the green chilli

Heat 1 tsp of ghee/oil in a pan and on medium heat add the pepper corns and saute

Next add the cumin seeds (jeera),when they sizzle add the green chilli and sauté for a few seconds

To this add the chopped palak and sauté till the leaves wilt 

Cover and cook the palak for 5-6 minutes on low heat till the leaves are well cooked stirring from time to time 

Now add the fresh coconut gratings, mix well and turn off the gas. Allow it to cool.

Transfer to a small mixer jar and grind to a fine paste adding 1/2 cup of water

Next add this ground paste to the whisked curds along with salt, and mix well

Add more water if required to get the desired Tambuli consistency

Heat 2 tsp of ghee/ oil in a tadka pan, and on medium heat add the mustard seeds 

When they splutter add the cumin seeds and when they sizzle switch off the gas 

Pour the seasoning to the  Palak Tambuli and mix well

Serve the Palak Tambuli with hot steamed rice or as an accompaniment to the main meal