Thursday, March 25, 2021



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:-

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. 


  • 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

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 

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