Palak or Spinach Tambli or Tambuli

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You can prepare lots of dishes from Spinach, like Sambar, Palak Paneer, Palak Paratha and also snacks like Palak/Spinach Bonda, Palak/Spinach Pakoda etc.

Palak or Spinach Tambli or Tambuli
Palak or Spinach Tambli or Tambuli

Tambli is quite popular in South Karnataka. Palak or Spinach has lots of Iron and Calcium content and hence good for health. It helps to reduce heat and hence beneficial during summer season. The Palak Tambli or Thambuli is good for digestion as well.

Palak or Spinach Tambli or Tambuli
Palak or Spinach Tambli or Tambuli

This Palak/Spinach Tambli or Tambuli goes well with plain Rice. You can prepare many varieties of Tambli/Tambuli like, Ginger Tambli, Fenugreek seeds Tambli, Brahmi Tambli etc. I will try to post a few of these types of Tambli in coming days.

Palak or Spinach Tambli or Tambuli
Palak or Spinach Tambli or Tambuli

Palak/Spinach Tambli Ingredients:

  • Palak or Spinach leaves – 1 bunch
  • Curd or Butter Milk – 1 cup
  • Jeera or Cumin Seeds – 1/4 tsp
  • Pepper – 2-3
  • Green Chillies – 2
  • Salt

Time to Prepare: 15 mins

How to Make Palak/Spinach Tambli:

  1. Wash the Palak/Spinach leaves. Cook Palak leaves without adding water in a cooker or in microwave oven for about 2 min. The inherent water content of Palak leaves should be enough for cooking.
    Palak or Spinach Tambli or Tambuli Preparation
    Palak or Spinach Tambli or Tambuli Preparation

2. Grind cooked Palak leaves, Jeera, Pepper, Green Chillies and Salt in a mixer grinder and prepare smooth paste.

Palak or Spinach Tambli or Tambuli Preparation
Palak or Spinach Tambli or Tambuli Preparation

3. Transfer the Palak paste into the vessel and add Curd or Butter Milk to this paste and stir well.

Now Palak/Spinach Tambli is ready to serve with plain Rice.

Palak or Spinach Tambli or Tambuli
Palak or Spinach Tambli or Tambuli
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I am Hema from Bangalore and welcome to my world of vegetarian recipes! Here in this site I feature recipes of various categories from India and beyond.

1 COMMENT

  1. Hi Hema,

    Tried this… it tasted good, but the curd curdled when I heated it and it became lumpy :-(. I know, I know… you didn’t ask to heat it after adding the curd… but I’m not very fond of cold or warm soups… any thoughts on how I can have it piping hot without the curd curdling?

    Lemme know.

    Regards,
    Anil

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